| dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in ghana. | the ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. a culture-dependent (plating and incubation, followed by repetitive-sequence-based pcr analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [dgge] of 16s rrna gene amplicons, pcr-dgge) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (lab) an ... | 2007 | 17277227 |
| acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of ghanaian cocoa beans. | twenty-three acetic acid bacteria, isolated from traditional heap fermentations of ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. the isolates were catalase-positive, oxidase-negative, gram-negative rods. they oxidized ethanol to acetic acid and were unable to produce 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid from glucose; therefore, they were tentatively identified as acetobacter species. 16s rrna gene sequencing and phylogenetic analysis confir ... | 2007 | 17625210 |
| influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in ghana. | the influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. a sensory analysis of chocolate made from the fermented, dried beans was performed as well. only four clusters were found among the isolates of acetic acid bacteria (aab) identified: acetobacter pasteurianus, a ... | 2008 | 17993565 |
| acetobacter fabarum sp. nov., an acetic acid bacterium from a ghanaian cocoa bean heap fermentation. | six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. (gtg)(5)-pcr fingerprinting grouped the isolates together, but they could not be identified using this method. phylogenetic analysis based on 16s rrna gene sequences allocated the isolates to the genus acetobacter and revealed acetobacter lovaniensis, acetobacter ghanensis and acetobacter syzygii to be nearest ... | 2008 | 18768626 |
| dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels. | to speed up research on the usefulness and selection of bacterial starter cultures for cocoa bean fermentation, a benchmark cocoa bean fermentation process under natural fermentation conditions was developed successfully. therefore, spontaneous fermentations of cocoa pulp-bean mass in vessels on a 20 kg scale were tried out in triplicate. the community dynamics and kinetics of these fermentations were studied through a multiphasic approach. microbiological analysis revealed a limited bacterial s ... | 2010 | 21356451 |
| assessment of bacterial diversity in selected philippine fermented food products through pcr-dgge. | the bacterial population in several philippine fermented food preparations was assessed by pcr-denaturing gradient gel electrophoresis (pcr-dgge) of the 16s rrna gene (16s rdna). genomic dna was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely - mobio dna extractio ... | 2011 | 22146687 |
| comparison of cultivable acetic acid bacterial microbiota in organic and conventional apple cider vinegar. | organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. during the first stage of the process, the sugars from apples are fermented by yeasts to cider. the produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. in both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. we compared the cultivable ace ... | 2016 | 27904401 |
| oxidation of metabolites highlights the microbial interactions and role of acetobacter pasteurianus during cocoa bean fermentation. | four cocoa-specific acetic acid bacterium (aab) strains, namely, acetobacter pasteurianus 386b, acetobacter ghanensis lmg 23848(t), acetobacter fabarum lmg 24244(t), and acetobacter senegalensis 108b, were analyzed kinetically and metabolically during monoculture laboratory fermentations. a cocoa pulp simulation medium (cpsm) for aab, containing ethanol, lactic acid, and mannitol, was used. all aab strains differed in their ethanol and lactic acid oxidation kinetics, whereby only a. pasteurianus ... | 2014 | 24413595 |
| high-throughput identification of the microbial biodiversity of cocoa bean fermentation by maldi-tof ms. | matrix-assisted laser desorption ionization time-of-flight mass spectrometry (maldi-tof ms) is a powerful biotyping tool increasingly used for high-throughput identification of clinical microbial isolates, however, in food fermentation research this approach is still not well established. this study examines the microbial biodiversity of cocoa bean fermentation based on the isolation of micro-organisms in cocoa-producing regions, followed by maldi-tof ms in switzerland. a preceding 6-week storag ... | 2016 | 27454854 |
| assessment of the contribution of cocoa-derived strains of acetobacter ghanensis and acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach. | acetobacter ghanensis lmg 23848(t) and acetobacter senegalensis 108b are acetic acid bacteria that originate from a spontaneous cocoa bean heap fermentation process and that have been characterised as strains with interesting functionalities through metabolic and kinetic studies. as there is currently little genetic information available for these species, whole-genome sequencing of a. ghanensis lmg 23848(t) and a. senegalensis 108b and subsequent data analysis was performed. this approach not o ... | 2016 | 27217361 |
| hanseniaspora opuntiae, saccharomyces cerevisiae, lactobacillus fermentum, and acetobacter pasteurianus predominate during well-performed malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process. | two spontaneous malaysian cocoa bean box fermentations (one farm, two plantation plots) were investigated. physical parameters, microbial community dynamics, yeast and bacterial species diversity [mainly lactic acid bacteria (lab) and acetic acid bacteria (aab)], and metabolite kinetics were monitored, and chocolates were produced from the respective fermented dry cocoa beans. similar microbial growth and metabolite profiles were obtained for the two fermentations. low concentrations of citric a ... | 2013 | 23664257 |
| biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa. | the italian spirit obtained from grape marc, grappa, is produced by an extended storage of the marc which allows alcoholic fermentation. bacterial populations can develop and are associated with off-flavour production. grape marc acidification before storage is a common practice in distilleries to control bacterial proliferation. few studies have been published on the microbial biodiversity in grape marc and no information exists about microbiology of acidified marcs and physiological properties ... | 2013 | 23416549 |