Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

Cíntia Lacerda Ramos; Disney Ribeiro Dias; Maria Gabriela da Cruz Pedrozo Miguel; Rosane Freitas Schwan

doi:10.1016/j.foodres.2014.08.033

Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

Food Res Int. 2014 Oct:64:908-918. doi: 10.1016/j.foodres.2014.08.033. Epub 2014 Sep 4.

Authors

Cíntia Lacerda Ramos¹, Disney Ribeiro Dias², Maria Gabriela da Cruz Pedrozo Miguel¹, Rosane Freitas Schwan³

Affiliations

¹ Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil.
² Department of Food Science, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil.
³ Department of Biology, Federal University of Lavras, 37.200-000 Lavras, MG, Brazil. Electronic address: rschwan@dbi.ufla.br.

PMID: 30011733
DOI: 10.1016/j.foodres.2014.08.033

Abstract

The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and adding Saccharomyces cerevisiae UFLA CA11 as starter culture. Each hybrid showed particular characteristics: size, peel, seed and pulp. The temperature of the cocoa mass increased during fermentations (24°C to 47°C). The hybrid FA13 inoculated with S. cerevisiae showed the lowest temperatures (26 to 37°C). The pulp's compositions were different between the hybrids, mainly regarding citric acid (0.5 to 3.2g/kg). The carbohydrates were more rapidly (60h) metabolized in inoculated fermentations than in spontaneous fermentations (84h). Thirty-nine volatile compounds were identified by GC-FID for all fermentation processes. Esters (14 compounds) and alcohols (12) were the most important groups. Yeast communities were similar among the different processes while bacterial communities were dependent on the hybrid and process. The inoculation accelerated the fermentation and the hybrid characteristics influenced on the fermentation requiring particular management.

Keywords: 1,2-Propanediol (PubChem CID: 1030); 1-Butanol (PubChem CID: 163); 1-Propanol (PubChem CID: 1031); 2-Heptanol (PubChem CID: 10976); 2-Methyl-1-butanol (PubChem CID: 8723); 2-Methyl-1-propanol (PubChem CID: 6560); 2-Phenylethanol (PubChem CID: 6054); Acetaldehyde (PubChem CID: 177); Butyric acid (PubChem CID: 264); Cocoa fermentation; Cocoa hybrids; Decanoic acid (PubChem CID: 2969); Diethyl malate (PubChem CID: 24197); Diethylsuccinate (PubChem CID: 21615604); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 7762); Ethyl lactate (PubChem CID: 7344); Ethyl octanoate (PubChem CID: 7799); Ethyl pyruvate (PubChem CID: 12041); Furfural (PubChem CID: 7362); Furfuryl acetate (PubChem CID: 12170); Furfuryl alcohol (PubChem CID: 7361); Geraniol (PubChem CID: 637566); Heptanoic acid (PubChem CID: 8094); Hexanal (PubChem CID: 6184); Hexanoic acid (PubChem CID: 8892); Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Isobutyric acid (PubChem CID: 6590); Methanol (PubChem CID: 887); Mono-ethyl succinate (PubChem CID: 1711967); Nonanoic acid (PubChem CID: 8158); PCR-DGGE; Propyl acetate (PubChem CID: 7997); Trans-3-hexen-1-ol (PubChem CID: 5284503); Volatile compounds; b-Citronellol (PubChem CID: 7793).