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https://doi.org/10.21256/zhaw-3396| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | A lab-scale model system for cocoa bean fermentation |
| Autor/-in: | Romanens, Edwina Näf, Rebecca Lobmaier, Tobias Pedan, Vasilisa Freimüller Leischtfeld, Susette Meile, Leo Miescher Schwenninger, Susanne |
| DOI: | 10.1007/s00253-018-8835-6 10.21256/zhaw-3396 |
| Erschienen in: | Applied Microbiology and Biotechnology |
| Band(Heft): | 102 |
| Heft: | 7 |
| Seite(n): | 3349 |
| Seiten bis: | 3362 |
| Erscheinungsdatum: | 28-Feb-2018 |
| Verlag / Hrsg. Institution: | Springer |
| ISSN: | 0175-7598 1432-0614 |
| Sprache: | Englisch |
| Schlagwörter: | Cocoa bean fermentation; Lab-scale fermentation; Cocoa bean drying; Lactic acid bacteria; Acetic acid bacteria; Yeast |
| Fachgebiet (DDC): | 630: Landwirtschaft 664: Lebensmitteltechnologie |
| Zusammenfassung: | Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3–12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures. |
| Weitere Angaben: | Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch) |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/3396 |
| Volltext Version: | Publizierte 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 | |
|---|---|---|---|---|
| 2018_Romanens-etal_Lab-scale-model-system-for-cocoa-bean-fermentation.pdf | 1.05 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Romanens, E., Näf, R., Lobmaier, T., Pedan, V., Freimüller Leischtfeld, S., Meile, L., & Miescher Schwenninger, S. (2018). A lab-scale model system for cocoa bean fermentation. Applied Microbiology and Biotechnology, 102(7), 3349–3362. https://doi.org/10.1007/s00253-018-8835-6
Romanens, E. et al. (2018) ‘A lab-scale model system for cocoa bean fermentation’, Applied Microbiology and Biotechnology, 102(7), pp. 3349–3362. Available at: https://doi.org/10.1007/s00253-018-8835-6.
E. Romanens et al., “A lab-scale model system for cocoa bean fermentation,” Applied Microbiology and Biotechnology, vol. 102, no. 7, pp. 3349–3362, Feb. 2018, doi: 10.1007/s00253-018-8835-6.
ROMANENS, Edwina, Rebecca NÄF, Tobias LOBMAIER, Vasilisa PEDAN, Susette FREIMÜLLER LEISCHTFELD, Leo MEILE und Susanne MIESCHER SCHWENNINGER, 2018. A lab-scale model system for cocoa bean fermentation. Applied Microbiology and Biotechnology. 28 Februar 2018. Bd. 102, Nr. 7, S. 3349–3362. DOI 10.1007/s00253-018-8835-6
Romanens, Edwina, Rebecca Näf, Tobias Lobmaier, Vasilisa Pedan, Susette Freimüller Leischtfeld, Leo Meile, and Susanne Miescher Schwenninger. 2018. “A Lab-Scale Model System for Cocoa Bean Fermentation.” Applied Microbiology and Biotechnology 102 (7): 3349–62. https://doi.org/10.1007/s00253-018-8835-6.
Romanens, Edwina, et al. “A Lab-Scale Model System for Cocoa Bean Fermentation.” Applied Microbiology and Biotechnology, vol. 102, no. 7, Feb. 2018, pp. 3349–62, https://doi.org/10.1007/s00253-018-8835-6.
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