Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.

ABSTRACT: Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap (H), with or without the inoculation of Saccharomyces cerevisiae and Torulaspora delbrueckii as starter cultures. The bacteria, yeasts, and microbial metabolites (volatile and nonvolatile organic compounds) were monitored during fermentation to assess the connection between microbiota and the release of metabolites during this process. The presence of starter cultures was detected, by means of culture-dependent analysis, during the first 2 days of both fermentations. However, no statistical difference was observed in any of the physicochemical or microbiological analyses. Plate counts revealed the dominance of yeasts at the beginning of both fermentations, and these were followed by ace

SUBMITTER: Mota-Gutierrez J 

PROVIDER: S-EPMC6147003 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature