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-3396
Full metadata record
DC FieldValueLanguage
dc.contributor.authorRomanens, Edwina-
dc.contributor.authorNäf, Rebecca-
dc.contributor.authorLobmaier, Tobias-
dc.contributor.authorPedan, Vasilisa-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorMeile, Leo-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.date.accessioned2018-03-02T15:11:05Z-
dc.date.available2018-03-02T15:11:05Z-
dc.date.issued2018-02-28-
dc.identifier.issn0175-7598de_CH
dc.identifier.issn1432-0614de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/3396-
dc.descriptionErworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)de_CH
dc.description.abstractLab-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.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofApplied Microbiology and Biotechnologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCocoa bean fermentationde_CH
dc.subjectLab-scale fermentationde_CH
dc.subjectCocoa bean dryingde_CH
dc.subjectLactic acid bacteriade_CH
dc.subjectAcetic acid bacteriade_CH
dc.subjectYeastde_CH
dc.subject.ddc630: Landwirtschaftde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleA lab-scale model system 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.doi10.1007/s00253-018-8835-6de_CH
dc.identifier.doi10.21256/zhaw-3396-
zhaw.funding.euNode_CH
zhaw.issue7de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end3362de_CH
zhaw.pages.start3349de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume102de_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 
2018_Romanens-etal_Lab-scale-model-system-for-cocoa-bean-fermentation.pdf1.05 MBAdobe PDFThumbnail
View/Open
Show simple item record
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.


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