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

doi:10.1128/AEM.00594-11

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 journal › A1: Web of Science-article › peer-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 language	English
Journal	Applied and environmental microbiology
Volume	77
Issue number	18
Pages (from-to)	6694-8
Number of pages	5
ISSN	0099-2240
DOIs	https://doi.org/10.1128/AEM.00594-11
Publication status	Published - 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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10.1128/AEM.00594-11

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@article{e08fb81efdcc42e8a27409c58af81d3d,

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

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.",

keywords = "Acetic Acid, Cacao, Citric Acid, Fabaceae, Fermentation, Food Handling, Fructose, Glucose, Lactic Acid, Lactobacillus, Leuconostoc, Mannitol, Oxidation-Reduction, Weissella",

author = "Timothy Lefeber and Maarten Janssens and Fr{\'e}d{\'e}ric Moens and William Gobert and \{De Vuyst\}, Luc",

year = "2011",

doi = "10.1128/AEM.00594-11",

language = "English",

volume = "77",

pages = "6694--8",

journal = "Applied and environmental microbiology",

issn = "0099-2240",

publisher = "Amer Soc Microbiology",

number = "18",

}

Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria. / Lefeber, Timothy; Janssens, Maarten; Moens, Frédéric et al.
In: Applied and environmental microbiology, Vol. 77, No. 18, 2011, p. 6694-8.

Research output: Contribution to journal › A1: Web of Science-article › peer-review

TY - JOUR

T1 - Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria

AU - Lefeber, Timothy

AU - Janssens, Maarten

AU - Moens, Frédéric

AU - Gobert, William

AU - De Vuyst, Luc

PY - 2011

Y1 - 2011

N2 - 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.

AB - 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.

KW - Acetic Acid

KW - Cacao

KW - Citric Acid

KW - Fabaceae

KW - Fermentation

KW - Food Handling

KW - Fructose

KW - Glucose

KW - Lactic Acid

KW - Lactobacillus

KW - Leuconostoc

KW - Mannitol

KW - Oxidation-Reduction

KW - Weissella

U2 - 10.1128/AEM.00594-11

DO - 10.1128/AEM.00594-11

M3 - A1: Web of Science-article

C2 - 21803901

SN - 0099-2240

VL - 77

SP - 6694

EP - 6698

JO - Applied and environmental microbiology

JF - Applied and environmental microbiology

IS - 18

ER -

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

Abstract

Keywords

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