Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid bacteria (AAB) and their response to fermentative conditions. AAB strains were isolated from cocoa fermentation and screened for acid production on both solid and liquid media. From 444 isolates, 15 strains yielded 2 to 38.1 g/L of acid in liquid medium. The best acid producers were identified by biochemical typing as Acetobactersp, Acetobacteraceti, A. peroxydans, A. pasteurianus and Gluconobacteroxydans. Most AAB strains showed strong tolerance to alcohol with round 45% of survival growth rate (SGR) under 12 % ethanol. AAB strains growing well at 2 % acetic acid (SGRround 47 %), failed to grow at 3 % of this acid. Lactic acid has the most hindering effect on AAB growth, provoking a drop of SGR from 100 % to less than 25 % at only 1 % of lactic acid. Maximum growth of acidifying AAB strains occurred at 35 °C. This study evidences the diversity of technological performances of AAB involved in Ivorian cocoa fermentation and allows targeting the most valuable strains as starters.
| Published in | American Journal of BioScience (Volume 3, Issue 3) |
| DOI | 10.11648/j.ajbio.20150303.12 |
| Page(s) | 70-79 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
AAB Growth, Acetic Acid Production, Acetobacter, Cocoa Fermentation, Stress Tolerance
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APA Style
Souleymane Soumahoro, Honoré Gnenéquidou Ouattara, Bernadette Gblossi Goualié, Gisèle Koua, Ginette Doue, et al. (2015). Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress. American Journal of BioScience, 3(3), 70-79. https://doi.org/10.11648/j.ajbio.20150303.12
ACS Style
Souleymane Soumahoro; Honoré Gnenéquidou Ouattara; Bernadette Gblossi Goualié; Gisèle Koua; Ginette Doue, et al. Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress. Am. J. BioScience 2015, 3(3), 70-79. doi: 10.11648/j.ajbio.20150303.12
AMA Style
Souleymane Soumahoro, Honoré Gnenéquidou Ouattara, Bernadette Gblossi Goualié, Gisèle Koua, Ginette Doue, et al. Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress. Am J BioScience. 2015;3(3):70-79. doi: 10.11648/j.ajbio.20150303.12
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Download@article{10.11648/j.ajbio.20150303.12,
author = {Souleymane Soumahoro and Honoré Gnenéquidou Ouattara and Bernadette Gblossi Goualié and Gisèle Koua and Ginette Doue and Sébastien Lamine Niamke},
title = {Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress},
journal = {American Journal of BioScience},
volume = {3},
number = {3},
pages = {70-79},
doi = {10.11648/j.ajbio.20150303.12},
url = {https://doi.org/10.11648/j.ajbio.20150303.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150303.12},
abstract = {Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid bacteria (AAB) and their response to fermentative conditions. AAB strains were isolated from cocoa fermentation and screened for acid production on both solid and liquid media. From 444 isolates, 15 strains yielded 2 to 38.1 g/L of acid in liquid medium. The best acid producers were identified by biochemical typing as Acetobactersp, Acetobacteraceti, A. peroxydans, A. pasteurianus and Gluconobacteroxydans. Most AAB strains showed strong tolerance to alcohol with round 45% of survival growth rate (SGR) under 12 % ethanol. AAB strains growing well at 2 % acetic acid (SGRround 47 %), failed to grow at 3 % of this acid. Lactic acid has the most hindering effect on AAB growth, provoking a drop of SGR from 100 % to less than 25 % at only 1 % of lactic acid. Maximum growth of acidifying AAB strains occurred at 35 °C. This study evidences the diversity of technological performances of AAB involved in Ivorian cocoa fermentation and allows targeting the most valuable strains as starters.},
year = {2015}
}
TY - JOUR T1 - Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress AU - Souleymane Soumahoro AU - Honoré Gnenéquidou Ouattara AU - Bernadette Gblossi Goualié AU - Gisèle Koua AU - Ginette Doue AU - Sébastien Lamine Niamke Y1 - 2015/05/05 PY - 2015 N1 - https://doi.org/10.11648/j.ajbio.20150303.12 DO - 10.11648/j.ajbio.20150303.12 T2 - American Journal of BioScience JF - American Journal of BioScience JO - American Journal of BioScience SP - 70 EP - 79 PB - Science Publishing Group SN - 2330-0167 UR - https://doi.org/10.11648/j.ajbio.20150303.12 AB - Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid bacteria (AAB) and their response to fermentative conditions. AAB strains were isolated from cocoa fermentation and screened for acid production on both solid and liquid media. From 444 isolates, 15 strains yielded 2 to 38.1 g/L of acid in liquid medium. The best acid producers were identified by biochemical typing as Acetobactersp, Acetobacteraceti, A. peroxydans, A. pasteurianus and Gluconobacteroxydans. Most AAB strains showed strong tolerance to alcohol with round 45% of survival growth rate (SGR) under 12 % ethanol. AAB strains growing well at 2 % acetic acid (SGRround 47 %), failed to grow at 3 % of this acid. Lactic acid has the most hindering effect on AAB growth, provoking a drop of SGR from 100 % to less than 25 % at only 1 % of lactic acid. Maximum growth of acidifying AAB strains occurred at 35 °C. This study evidences the diversity of technological performances of AAB involved in Ivorian cocoa fermentation and allows targeting the most valuable strains as starters. VL - 3 IS - 3 ER -
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