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Food Microbiology

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

Jatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, Manuela Giordano, Marta Bertolino, Paola Dolci, Marcella Cannoni, Luca Cocolin
Johanna Björkroth, Editor
Jatziri Mota-Gutierrez
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Cristian Botta
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Ilario Ferrocino
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Manuela Giordano
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Marta Bertolino
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Paola Dolci
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Marcella Cannoni
bSoremartec Italia S.r.l., Alba, Cuneo, Italy
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Luca Cocolin
aDepartment of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy
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Johanna Björkroth
University of Helsinki
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DOI: 10.1128/AEM.01164-18
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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 acetic acid bacteria (AAB) and lactic acid bacteria (LAB). Hanseniaspora opuntiae, S. cerevisiae, Pichia pijperi, Acetobacter pasteurianus, and Lactobacillus fermentum were the most abundant operational taxonomic units (OTUs) during both fermentation processes (B and H), although different relative abundances were observed. Only the diversity of the fungal species indicated a higher level of complexity in the B fermentations than in the H fermentations (P < 0.05), as well as a statistically significant difference between the initially inoculated starter cultures (P < 0.01). However, the microbial metabolite analysis indicated different distributions of the volatile and nonvolatile compounds between the two procedures, that is, B and H (P < 0.05), rather than between the inoculated and noninoculated fermentations. The box fermentations showed faster carbohydrate metabolism and greater production of organic acid compounds, which boosted the formation of alcohols and esters, than did the heap fermentations. Overall, the microbial dynamics and associations between the bacteria, yeasts, and metabolites were found to depend on the type of fermentation.

IMPORTANCE In spite of the limited effectiveness of the considered inoculated starter strains, this study provides new information on the microbial development of box and heap cocoa fermentations, under inoculated and noninoculated conditions, as we coupled yeast/bacterial amplicon-based sequencing data with microbial metabolite detection. The information so far available suggests that microbial communities have played an important role in the evolution of aroma compounds. Understanding the pathways that microorganisms follow during the formation of aromas could be used to improve the fermentation processes and to enhance chocolate quality.

FOOTNOTES

    • Received 15 May 2018.
    • Accepted 18 July 2018.
    • Accepted manuscript posted online 27 July 2018.
  • Address correspondence to Luca Cocolin, lucasimone.cocolin{at}unito.it.
  • Citation Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L. 2018. Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans. Appl Environ Microbiol 84:e01164-18. https://doi.org/10.1128/AEM.01164-18.

  • Supplemental material for this article may be found at https://doi.org/10.1128/AEM.01164-18.

  • Copyright © 2018 American Society for Microbiology.

All Rights Reserved.

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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
Jatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, Manuela Giordano, Marta Bertolino, Paola Dolci, Marcella Cannoni, Luca Cocolin
Applied and Environmental Microbiology Sep 2018, 84 (19) e01164-18; DOI: 10.1128/AEM.01164-18

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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
Jatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, Manuela Giordano, Marta Bertolino, Paola Dolci, Marcella Cannoni, Luca Cocolin
Applied and Environmental Microbiology Sep 2018, 84 (19) e01164-18; DOI: 10.1128/AEM.01164-18
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KEYWORDS

cocoa beans
HTS
bacteria
fermentation
nonvolatile organic compounds
volatile organic compounds
yeast

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