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https://doi.org/10.21256/zhaw-11681| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation |
| Autor/-in: | Romanens, Edwina Freimüller Leischtfeld, Susette Volland, Andrea Stevens, Marc Krähenmann, Ursina Isele, Désirée Fischer, Birgit Meile, Leo Miescher Schwenninger, Susanne |
| DOI: | 10.1016/j.ijfoodmicro.2018.10.001 10.21256/zhaw-11681 |
| Erschienen in: | International Journal of Food Microbiology |
| Band(Heft): | 290 |
| Seite(n): | 262 |
| Seiten bis: | 272 |
| Erscheinungsdatum: | 2019 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0168-1605 1879-3460 |
| Sprache: | Englisch |
| Schlagwörter: | Lactic acid bacteria; Yeast; Cocoa bean fermentation; Anti-fungal culture; Functional culture; Screening; Food Microbiology; Mycotoxin; Filamentous fungi; Stress tolerance; Agar plate assay; Metabolism |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | Contamination with filamentous fungi during cocoa bean fermentation and drying reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. The aim of this study was to develop anti-fungal lactic acid bacteria (LAB)-yeast co-cultures by selecting anti-fungal strains best adapted to the cocoa bean fermentation process from 362 LAB and 384 yeast strains isolated from cocoa bean post-harvest processes. The applied multiphasic screening approach included anti-fungal activity tests in vitro and in vivo and assessment of the carbon metabolism and stress tolerance of the anti-fungal strains in cocoa pulp simulation medium. The anti-fungal strains, Lactobacillus fermentum M017, Lactobacillus fermentum 223, Hanseniaspora opuntiae H17, and Saccharomyces cerevisiae H290, were selected based on their high inhibition capacity and their well-adapted metabolism. Up to seven filamentous fungal strains of the genera Aspergillus, Penicillium, and Gibberella were inhibited by 63 and 75% of the maximal inhibition zone by M017 and 223, respectively, and by 25 and 31% by the strains H17 and H290, respectively. Both Lb. fermentum strains converted the medium's glucose, fructose, and citric acid into 20.4–23.0 g/l of mannitol, 3.9–6.2 g/l acetic acid, and 8.6–10.3 g/l lactic acid, whereas the two yeast strains metabolized glucose and fructose to produce 7.4–18.4 g/l of ethanol. The Lb. fermentum strains were further characterized as ethanol, acetic acid, and temperature tolerant and both yeast strains as ethanol and lactic acid tolerant. Finally, the anti-fungal in vivo assays revealed that the two Lb. fermentum strains completely inhibited growth of the citrinin-producing strain, P. citrinum S005, and the potentially fumonisin-producing strain, G. moniliformis S003, on the surface of cocoa beans. All four selected anti-fungal strains, i.e. Lb. fermentum M017, Lb. fermentum 223, H. opuntiae H17, and Sacc. cerevisiae H290, inhibited at 51–95% growth of aflatoxin-producer A. flavus S075 as single cultures while preventing its growth by 100% when combined into four co-cultures, each composed of a Lb. fermentum strain and one of the two yeast strains. As a conclusion, these four LAB-yeast co-cultures are recommended for future applications to limit the growth of filamentous fungi and the concomitant mycotoxin production during the fermentation of cocoa beans. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/11681 |
| Volltext Version: | Akzeptierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2019_Romanens-et-al_Screening-of lactic-acid-bacteria-and-yeasts_Postprint.pdf | 1.01 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Romanens, E., Freimüller Leischtfeld, S., Volland, A., Stevens, M., Krähenmann, U., Isele, D., Fischer, B., Meile, L., & Miescher Schwenninger, S. (2019). Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation. International Journal of Food Microbiology, 290, 262–272. https://doi.org/10.1016/j.ijfoodmicro.2018.10.001
Romanens, E. et al. (2019) ‘Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation’, International Journal of Food Microbiology, 290, pp. 262–272. Available at: https://doi.org/10.1016/j.ijfoodmicro.2018.10.001.
E. Romanens et al., “Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation,” International Journal of Food Microbiology, vol. 290, pp. 262–272, 2019, doi: 10.1016/j.ijfoodmicro.2018.10.001.
ROMANENS, Edwina, Susette FREIMÜLLER LEISCHTFELD, Andrea VOLLAND, Marc STEVENS, Ursina KRÄHENMANN, Désirée ISELE, Birgit FISCHER, Leo MEILE und Susanne MIESCHER SCHWENNINGER, 2019. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation. International Journal of Food Microbiology. 2019. Bd. 290, S. 262–272. DOI 10.1016/j.ijfoodmicro.2018.10.001
Romanens, Edwina, Susette Freimüller Leischtfeld, Andrea Volland, Marc Stevens, Ursina Krähenmann, Désirée Isele, Birgit Fischer, Leo Meile, and Susanne Miescher Schwenninger. 2019. “Screening of Lactic Acid Bacteria and Yeast Strains to Select Adapted Anti-Fungal Co-Cultures for Cocoa Bean Fermentation.” International Journal of Food Microbiology 290: 262–72. https://doi.org/10.1016/j.ijfoodmicro.2018.10.001.
Romanens, Edwina, et al. “Screening of Lactic Acid Bacteria and Yeast Strains to Select Adapted Anti-Fungal Co-Cultures for Cocoa Bean Fermentation.” International Journal of Food Microbiology, vol. 290, 2019, pp. 262–72, https://doi.org/10.1016/j.ijfoodmicro.2018.10.001.
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