Microbial succession during the spontaneous fermentation of cocoa in productive units
Cocoa fermentation is determined by the growth of successions of diverse microbial groups that vary from one region to another. In the present study, a characterization of the samples taken from fermentations of productive units of Valle del Cauca was carried out, to which the concentration of yeast...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2021
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| Subjects: | |
| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242 |
| _version_ | 1801706348171231232 |
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| author | Garcia Gonzalez, Estefania Ochoa Muñoz, Andrés Felipe Montalvo Rodríguez, Constanza Ordoñez Narvaéz, Ginna Alejandra Londoño Hernández, Liliana |
| author_facet | Garcia Gonzalez, Estefania Ochoa Muñoz, Andrés Felipe Montalvo Rodríguez, Constanza Ordoñez Narvaéz, Ginna Alejandra Londoño Hernández, Liliana |
| author_sort | Garcia Gonzalez, Estefania |
| collection | OJS |
| description | Cocoa fermentation is determined by the growth of successions of diverse microbial groups that vary from one region to another. In the present study, a characterization of the samples taken from fermentations of productive units of Valle del Cauca was carried out, to which the concentration of yeasts, lactic acid bacteria, acetic acid bacteria and mesophilic aerobes was measured during 5 days. Additionally, the concentration of reducing sugars and pH of both the cotyledon and the mucilaginous testa were determined. At the end of fermentation, the degree of fermentation was determined (cut-off test and fermentation index). Yeast, acetic acid bacteria and lactic acid bacteria growth was constant during the 5 days of fermentation evaluated, with the exception of M1, which showed a decline in BAA concentration. Average fermentation temperatures of 26, 27 and 25 °C, sugar consumption of 64.40, 88.78 and 98.27% were presented for sampling points 1, 2 and 3, respectively. Knowing the behavior of the microbial groups and their biochemical responses allows understanding the relationships between the growth of the cocoa microbiota and its final quality, which in the future will allow improving the quality of the derived products. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-12242 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2021 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-122422022-06-15T16:53:28Z Microbial succession during the spontaneous fermentation of cocoa in productive units Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas Garcia Gonzalez, Estefania Ochoa Muñoz, Andrés Felipe Montalvo Rodríguez, Constanza Ordoñez Narvaéz, Ginna Alejandra Londoño Hernández, Liliana levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas Cocoa fermentation is determined by the growth of successions of diverse microbial groups that vary from one region to another. In the present study, a characterization of the samples taken from fermentations of productive units of Valle del Cauca was carried out, to which the concentration of yeasts, lactic acid bacteria, acetic acid bacteria and mesophilic aerobes was measured during 5 days. Additionally, the concentration of reducing sugars and pH of both the cotyledon and the mucilaginous testa were determined. At the end of fermentation, the degree of fermentation was determined (cut-off test and fermentation index). Yeast, acetic acid bacteria and lactic acid bacteria growth was constant during the 5 days of fermentation evaluated, with the exception of M1, which showed a decline in BAA concentration. Average fermentation temperatures of 26, 27 and 25 °C, sugar consumption of 64.40, 88.78 and 98.27% were presented for sampling points 1, 2 and 3, respectively. Knowing the behavior of the microbial groups and their biochemical responses allows understanding the relationships between the growth of the cocoa microbiota and its final quality, which in the future will allow improving the quality of the derived products. La fermentación del cacao es determinada por el crecimiento de sucesiones de diversos grupos microbianos que varían de una región a otra. En el presente estudio se realizó una caracterización de las muestras tomadas de fermentaciones de unidades productivas del Valle del Cauca a las cuales se les midió la concentración de levaduras, bacterias lácticas, bacterias acéticas y aerobios mesófilos durante 5 días. Adicionalmente se determinó la concentración de azúcares reductores y pH tanto del cotiledón como de la testa mucilaginosa. Finalizada la fermentación se determinó el grado de fermentación (prueba de corte e índice de fermentación). Se presentó un crecimiento de levaduras, bacterias acéticas y bacterias lácticas constante durante los 5 días de fermentación evaluados, a excepción del muestreo 1 que presentó un descenso en la concentración de BAA. Se presentaron temperaturas promedio de fermentación de 26, 27 y 25 °C, consumo de azúcares fue de 64.40, 88.78 y 98.27% para los puntos de muestreo 1, 2 y 3, respectivamente. Conocer el comportamiento de los grupos microbianos y sus respuestas bioquímicas, permiten entender las relaciones entre el crecimiento de la microbiota del cacao y su calidad final, que a futuro permitan mejorar la calidad de los productos derivados. Universidad Pedagógica y Tecnológica de Colombia 2021-09-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242 10.19053/01217488.v12.n2.2021.12242 Ciencia En Desarrollo; Vol. 12 No. 2 (2021): Vol 12, Núm.2 (2021): Julio-Diciembre Ciencia en Desarrollo; Vol. 12 Núm. 2 (2021): Vol 12, Núm.2 (2021): Julio-Diciembre 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242/11157 |
| spellingShingle | levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas Garcia Gonzalez, Estefania Ochoa Muñoz, Andrés Felipe Montalvo Rodríguez, Constanza Ordoñez Narvaéz, Ginna Alejandra Londoño Hernández, Liliana Microbial succession during the spontaneous fermentation of cocoa in productive units |
| title | Microbial succession during the spontaneous fermentation of cocoa in productive units |
| title_alt | Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas |
| title_full | Microbial succession during the spontaneous fermentation of cocoa in productive units |
| title_fullStr | Microbial succession during the spontaneous fermentation of cocoa in productive units |
| title_full_unstemmed | Microbial succession during the spontaneous fermentation of cocoa in productive units |
| title_short | Microbial succession during the spontaneous fermentation of cocoa in productive units |
| title_sort | microbial succession during the spontaneous fermentation of cocoa in productive units |
| topic | levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas |
| topic_facet | levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242 |
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