Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-21140
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dc.contributor.authorRomanens, Edwina-
dc.contributor.authorPedan, Vasilisa-
dc.contributor.authorMeile, Leo-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.date.accessioned2020-12-30T15:58:50Z-
dc.date.available2020-12-30T15:58:50Z-
dc.date.issued2020-10-01-
dc.identifier.issn1932-6203de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/21140-
dc.description.abstractThe growth of filamentous fungi during the spontaneous cocoa bean fermentation leads to inferior cocoa bean quality and poses a health risk for consumers due to the potential accumulation of mycotoxins. We recently developed anti-fungal cultures with the capacity to inhibit the growth of mycotoxigenic filamentous fungi on cocoa beans. However, it is not clear how these anti-fungal cultures affect the fermentation process and cocoa bean quality. For that, the anti-fungal co-cultures, Lactobacillus fermentum M017-Saccharomyces cerevisiae H290 (A) and Lb. fermentum 223-S. cerevisiae H290 (B), were applied to 180-kg box fermentations in Honduras in three time-independent replications each including a spontaneous control fermentation. The comparison of inoculated and spontaneous fermentation processes revealed that the co-cultures only arginally affected the fermentation process and cocoa bean quality. Microorganisms reached maximal levels of 6.2–7.6 log CFU/g of yeasts and acetic acid bacteria and 7.9–9.5 log CFU/g of lactic acid bacteria during all fermentations and led to maximal metabolite concentrations in bean cotyledons of 4–12 mg/g ethanol, 2–6 mg/g lactic acid and 6–14 mg/g acetic acid. The fermentation and drying processes resulted in 38–90 mg epicatechin equivalents/g in the cotyledons of dried beans. However, the co-cultures led to up to ten times higher mannitol levels in cotyledons of inoculated beans compared to beans during spontaneous fermentation, and caused a slower fermentation process, detectable as up to 8–12 ˚C lower temperatures in the centre of the fermenting pulp-bean mass and up to 22% lower proportions of well-fermented beans after drying. Co-culture B–with Lb. fermentum 223 –led to improved cocoa bean quality compared to co-culture A–with Lb. fermentum M017 –, i.e. cocoa beans with 0.5–1.9 mg/g less acetic acid, 4–17% higher shares of well-fermented beans and, on a scale from 0 to 10, to 0.2–0.6 units lower astringency, up to 1.1 units lower off-flavours, and 0.2–0.9 units higher cocoa notes. Therefore, the anti-fungal co-culture B is recommended for future applications and its capacity to limit fungal growth and mycotoxin production during industrial-scale cocoa bean fermentation hould be investigated in further studies.de_CH
dc.language.isoende_CH
dc.publisherPublic Library of Sciencede_CH
dc.relation.ispartofPLOS ONEde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleInfluence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean qualityde_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.doi10.1371/journal.pone.0239365de_CH
dc.identifier.doi10.21256/zhaw-21140-
zhaw.funding.euNode_CH
zhaw.issue10de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.starte0239365de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume15de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.funding.zhawEntwicklung antifungaler Schutzkulturen für die Kakaobohnenfermentationde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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