Table 1.

Overview of the cocoa-specific and cocoa-nonspecific strains of lactic acid bacteria (LAB) used throughout this study

LAB strainaSourceReference(s)
Cocoa-specific strains
    E. casseliflavus M484Brazilian cocoa bean box fermentation21
    F. pseudoficulneus M83Brazilian cocoa bean box fermentation21
    L. cacaonum LMG 24285TGhanaian cocoa bean heap fermentation4, 6
    L. fabifermentans LMG 24284TGhanaian cocoa bean heap fermentation4, 6
    L. fermentum 222Ghanaian cocoa bean heap fermentation3
    L. fermentum M103Brazilian cocoa bean box fermentation21
    L. fermentum M158Brazilian cocoa bean box fermentation21
    L. fermentum M332Brazilian cocoa bean box fermentation21
    L. plantarum 80Ghanaian cocoa bean heap fermentation3
    Lc. pseudomesenteroides 22Brazilian cocoa bean box fermentation21
    W. fabaria LMG 24289TGhanaian cocoa bean heap fermentation3, 7
    W. ghanensis LMG P-23179Ghanaian cocoa bean heap fermentation3, 8
Cocoa-nonspecific strains
    L. amylovorus DCE 471Corn steep liquor9
    L. fermentum IMDO 130101Belgian sourdough fermentation22
  • a LMG, Belgian Coordinated Collections of Microorganisms/Laboratory for Microbiology Ghent (BCCM/LMG; Ghent, Belgium); IMDO, Research Group of Industrial Microbiology and Food Biotechnology (Vrije Universiteit Brussel, Brussels, Belgium); DCE, Department of Chemistry and Engineering (Vrije Universiteit Brussel, Brussels, Belgium).