1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-11681
Full metadata record
DC FieldValueLanguage
dc.contributor.authorRomanens, Edwina-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorVolland, Andrea-
dc.contributor.authorStevens, Marc-
dc.contributor.authorKrähenmann, Ursina-
dc.contributor.authorIsele, Désirée-
dc.contributor.authorFischer, Birgit-
dc.contributor.authorMeile, Leo-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.date.accessioned2018-10-11T13:45:49Z-
dc.date.available2018-10-11T13:45:49Z-
dc.date.issued2019-
dc.identifier.issn0168-1605de_CH
dc.identifier.issn1879-3460de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/11681-
dc.description.abstractContamination 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofInternational Journal of Food Microbiologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectLactic acid bacteriade_CH
dc.subjectYeastde_CH
dc.subjectCocoa bean fermentationde_CH
dc.subjectAnti-fungal culturede_CH
dc.subjectFunctional culturede_CH
dc.subjectScreeningde_CH
dc.subjectFood Microbiologyde_CH
dc.subjectMycotoxinde_CH
dc.subjectFilamentous fungide_CH
dc.subjectStress tolerancede_CH
dc.subjectAgar plate assayde_CH
dc.subjectMetabolismde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleScreening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentationde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.ijfoodmicro.2018.10.001de_CH
dc.identifier.doi10.21256/zhaw-11681-
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end272de_CH
zhaw.pages.start262de_CH
zhaw.publication.statusacceptedVersionde_CH
zhaw.volume290de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2019_Romanens-et-al_Screening-of lactic-acid-bacteria-and-yeasts_Postprint.pdf1.01 MBAdobe PDFThumbnail
View/Open
Show simple item record
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.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.