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[PMID]: | 28578265 |
[Au] Autor: | Ouattara HD; Ouattara HG; Droux M; Reverchon S; Nasser W; Niamke SL |
[Ad] Endereço: | Laboratoire de Biotechnologies, UFR Biosciences, Université Félix HOUPHOUET-BOIGNY Abidjan, 22 bp 582 Abidjan, Côte d'Ivoire; Univ Lyon, INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, 10 rue Raphaël Dubois, F-69622 Villeurbanne, France. |
[Ti] Título: | Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production. |
[So] Source: | Int J Food Microbiol;256:11-19, 2017 Sep 01. | [Is] ISSN: | 1879-3460 |
[Cp] País de publicação: | Netherlands |
[La] Idioma: | eng |
[Ab] Resumo: | Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria. However, in each region, the LAB microbial population was composed of a restricted number of species (maximum 5 species), which varied between the different regions. LAB implication in the breakdown of citric acid was investigated as a fundamental property for a successful cocoa fermentation process. High citrate lyase producer strains were characterized by rapid citric acid consumption, as revealed by a 4-fold decrease in citric acid concentration in the growth medium within 12h, concomitant with an increase in acetic acid and lactic acid concentration. The production of citrate lyase was strongly dependent on environmental conditions, with optimum production at acidic pH (pH<5), and moderate temperature (30-40°C), which corresponds to conditions prevailing in the early stage of natural cocoa fermentation. This study reveals that one of the major roles of LAB in the cocoa fermentation process involves the breakdown of citric acid during the early stage of cocoa fermentation through the activity of citrate lyase. |
[Mh] Termos MeSH primário: |
Cacau/microbiologia Ácido Cítrico/metabolismo Fermentação/fisiologia Lactobacillus plantarum/metabolismo Leuconostoc mesenteroides/metabolismo Complexos Multienzimáticos/metabolismo Oxo-Ácido-Liases/metabolismo
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[Mh] Termos MeSH secundário: |
Ácido Acético/metabolismo Chocolate Costa do Marfim Meios de Cultura/metabolismo Ácido Láctico/metabolismo Lactobacillus plantarum/classificação Lactobacillus plantarum/genética Lactobacillus plantarum/isolamento & purificação Leuconostoc mesenteroides/classificação Leuconostoc mesenteroides/genética Leuconostoc mesenteroides/isolamento & purificação Complexos Multienzimáticos/biossíntese Oxo-Ácido-Liases/biossíntese RNA Ribossômico 16S/genética
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[Pt] Tipo de publicação: | JOURNAL ARTICLE |
[Nm] Nome de substância:
| 0 (Culture Media); 0 (Multienzyme Complexes); 0 (RNA, Ribosomal, 16S); 2968PHW8QP (Citric Acid); 33X04XA5AT (Lactic Acid); EC 4.1.3.- (Oxo-Acid-Lyases); EC 4.1.3.6 (citrate (pro-3S)-lyase); Q40Q9N063P (Acetic Acid) |
[Em] Mês de entrada: | 1710 |
[Cu] Atualização por classe: | 171031 |
[Lr] Data última revisão:
| 171031 |
[Sb] Subgrupo de revista: | IM |
[Da] Data de entrada para processamento: | 170605 |
[St] Status: | MEDLINE |
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