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Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation

2020; Elsevier BV; Volume: 93; Linguagem: Inglês

10.1016/j.fm.2020.103608

1095-9998

Carolina Oliveira de Lima, Aline B.M. Vaz, Giovanni Marques de Castro, Francisco Pereira Lobo, Ricardo Solar, Cristine Rodrigues, Luiz Roberto Martins Pinto, Luciana Porto de Souza Vandenberghe, Gilberto Vinícius de Melo Pereira, Andréa Miúra da Costa, Raquel Guimarães Benevides, Vasco Azevedo, Ana Paula Trovatti Uetanabaro, Carlos Ricardo Soccol, Aristóteles Goés‐Neto,

Microbial Metabolites in Food Biotechnology

Cocoa beans used for chocolate production are fermented seeds of Theobroma cacao obtained by a natural fermentation process. The flavors and chemical compounds produced during the fermentation process make this step one of the most important in fine chocolate production. Herein, an integrative analysis of the variation of microbial community structure, using a shotgun metagenomics approach and associated physicochemical features, was performed during fermentation of fine cocoa beans. Samples of Forastero variety (FOR) and a mixture of two hybrids (PS1319 and CCN51) (MIX) from Bahia, Brazil, were analyzed at 7 different times. In the beginning (0 h), the structures of microbial communities were very different between FOR and MIX, reflecting the original plant-associated microbiomes. The highest change in microbial community structures occurred at the first 24 h of fermentation, with a marked increase in temperature and acetic acid concentration, and pH decrease. At 24–48 h both microbial community structures were quite homogenous regarding temperature, acetic acid, succinic acid, pH, soluble proteins and total phenols. During 72–96 h, the community structure resembles an acidic and warmer environment, prevailing few acetic acid bacteria. Taxonomic richness and abundance at 72–144 h exhibited significant correlation with temperature, reducing sugars, succinic, and acetic acids. Finally, we recommend that dominant microbial species of spontaneous fine cocoa fermentations should be considered as inoculum in accordance with the farm/region and GMP to maintain a differential organoleptic feature for production of fine chocolate. In our study, a starter inoculum composed of Acetobacter pausterianus and Hanseniaspora opuntiae strains is indicated.