Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria

Timothy Lefeber, Maarten Janssens, Frédéric Moens, William Gobert, Luc De Vuyst

    Research output: Contribution to journalA1: Web of Science-articlepeer-review

    Abstract

    Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.
    Original languageEnglish
    JournalApplied and environmental microbiology
    Volume77
    Issue number18
    Pages (from-to)6694-8
    Number of pages5
    ISSN0099-2240
    DOIs
    Publication statusPublished - 2011

    Keywords

    • Acetic Acid
    • Cacao
    • Citric Acid
    • Fabaceae
    • Fermentation
    • Food Handling
    • Fructose
    • Glucose
    • Lactic Acid
    • Lactobacillus
    • Leuconostoc
    • Mannitol
    • Oxidation-Reduction
    • Weissella

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