کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6397170 | 1330674 | 2013 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids](/preview/png/6397170.png)
چکیده انگلیسی
The intensive efforts to control the “witches' broom” fungus in Brazil have included research on resistant and more productive cocoa cultivars, but the impact of these crosses on cocoa fermentation is not known. To understand the effects of breeding on cocoa fermentation, this work investigated the microbes and chemical compounds present during the fermentation of three highly productive hybrids (PH 9, PH 15 and PH 16). The microbial species present during the fermentation process were similar in all three hybrids, but the populations of lactic acid, acetic acid, and mesophilic aerobic bacteria and yeast in the PH 9 hybrid fermentations were greater than those in PH 15 and PH 16. Lactobacillus fermentum, Lactobacillus casei and Lactobacillus rhamnosus were the predominant species in all hybrid cocoa fermentations. However, the profile of the bacterial community detected by PCR-DGGE was more complex in the PH 9 fermentation. The yeast Saccharomyces cerevisiae was predominant in the all fermentations, followed by Hanseniaspora uvarum and the genus Pichia. A similar profile of substrate consumption (glucose, sucrose, fructose and citric acid) and kinetics of major metabolites (ethanol, acetic acid and lactic acid) was also observed, but the PH 16 hybrid presented the highest concentrations of sugars, acids and alcohols.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 54, Issue 1, November 2013, Pages 9-17
Journal: Food Research International - Volume 54, Issue 1, November 2013, Pages 9-17
نویسندگان
Igor Magalhães da Veiga Moreira, Maria Gabriela da Cruz Pedrozo Miguel, Whasley Ferreira Duarte, Disney Ribeiro Dias, Rosane Freitas Schwan,