An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

Autor: Díaz-Muñoz C; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Van de Voorde D; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Tuenter E; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium., Lemarcq V; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Van de Walle D; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Soares Maio JP; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Mencía A; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica., Hernandez CE; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica., Comasio A; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Sioriki E; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Pieters L; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium., Dewettinck K; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: luc.de.vuyst@vub.be.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2023 Feb; Vol. 109, pp. 104115. Date of Electronic Publication: 2022 Aug 17.
DOI: 10.1016/j.fm.2022.104115
Abstrakt: Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three different starter culture mixtures compared with spontaneous fermentation, regarding microbial community, substrate consumption, and metabolite production dynamics, including volatile organic compound (VOC) and phytochemical compositions, as well as compositions of the cocoa beans after fermentation, cocoa liquors, and chocolates. The inoculated H. opuntiae strain was unable to prevail over background yeasts present in the fermenting cocoa pulp-bean mass. It led to under-fermented cocoa beans after four days of fermentation, which was however reflected in higher levels of polyphenols. Cocoa fermentation processes inoculated with a Saccharomyces cerevisiae strain enhanced flavour production during the fermentation and drying steps, which was reflected in richer and more reproducible aroma profiles of the cocoa liquors and chocolates. Sensory analysis of the cocoa liquors and chocolates further demonstrated that S. cerevisiae led to more acidic notes compared to spontaneous fermentation, as a result of an advanced fermentation degree. Finally, different VOC profiles were found in the cocoa beans throughout the whole chocolate production chain, depending on the fermentation process.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Belcolade NV and Cacaolab BV provided non-financial assistance (provision of infrastructure) to the work. Co-author Prof. Koen Dewettinck is founder and shareholder of the UGent spin-off company Cacaolab BV.
(Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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