Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

被引:31
作者
Albuquerque Chagas Junior, Gilson Celso [1 ]
Ferreira, Nelson Rosa [1 ,2 ]
Gloria, Maria Beatriz A. [3 ]
da Silva Martins, Luiza Helena [4 ]
Lopes, Alessandra Santos [1 ,2 ]
机构
[1] Fed Univ Para UFPA, Inst Technol ITEC, Grad Program Food Sci & Technol PPGCTA, Lab Biotechnol Proc LABIOTEC, BR-66075110 Belem, Para, Brazil
[2] Fed Univ Para UFPA, Inst Technol ITEC, Fac Food Engn FEA, BR-66075110 Belem, Para, Brazil
[3] Fed Univ Minas Gerais UFMG, Fac Pharm, Lab Qual Control LQC, BR-31270901 Belo Horizonte, MG, Brazil
[4] Fed Rural Univ Amazonia UFRA, Inst Anim Hlth & Prod, Presidente Tancredo Neves Ave,2501,Terra Firme, BR-66077830 Belem, Para, Brazil
关键词
Starter; Phenylethylamine; PCA; HCA; Putrefactive amines; THEOBROMA-CACAO L; LACTIC-ACID BACTERIA; MOLECULAR-IDENTIFICATION; MICROBIAL COMMUNITIES; VOLATILE COMPOUNDS; STARTER CULTURES; BEANS; YEASTS; IMPACT; METHYLXANTHINES;
D O I
10.1016/j.foodchem.2020.127834
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The use of starters during fermentation has been gaining momentum as it can warrant high-quality chocolate. The objective of this study was to investigate the influence of Saccharomyces cerevisiae (Sc) and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological characteristics and levels of methylxanthines and bioactive amines of cocoa. Four treatments were used: ScPk (1:1), only Sc, only Pk, and no starter (control). The starters lead to changes throughout fermentation, but provided fermented cocoa with similar pH, titratable acidity, reducing sugars and phenolic compounds. ScPk shortened fermentation time by 24 h. The ScPk fermented and dried cocoa had higher levels of monomeric phenols, methylxanthines, phenylethylamine and lower levels of the putrefactive amines - putrescine and cadaverine (p < 0.05). The results were confirmed by multivariate analysis. Based on these results, the mixture of both yeasts species is a promising starter for cocoa fermentation decreasing duration time and modulating high-quality components.
引用
收藏
页数:10
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