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Academic publications

The State of Sustainability Initiatives Review 2014, Potts, Jason, and Lynch Matthew , 06/2014, p.135-155, (2014) , (Academic Publication)
Evaluation of river sand as a medium for raising cocoa (Theobroma cacao L.) seedlings, Konlan, Sampson, and Opoku-Agyeman Michael Obour , American Journal of Agriculture and Forestry , 06/2014, Volume 2, Issue 4, Online, p.120, (2014) , (Academic Publication)
A Comparative Study of Effects of Drying Methods on Quality of Cocoa Beans, Lasisi, D. , International Journal of Engineering Research & Technology (IJERT), 01/2014, Volume 3, Issue 1, Nigeria, p.996, (2014) , (Academic Publication)
Increasing cocoa productivity and farmer capacity in surrounding area of PT Kaltim Prima Coal and PT Berau Coal, Baon, J.B., Prawoto A.A., Wibawah A., and Abdoellah S. , JOURNAL OF DEGRADED AND MINING LANDS MANAGEMENT, 01/2014, Volume 1, Issue 2, p.104, (2014) , (Academic Publication)

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

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TitleDetailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota
Publication TypeJournal Article
Year of Publication2013
AuthorsMeersman, Esther, Steensels Jan, Mathawan Melissa, Wittocx Pieter-Jan, Saels Veerle, Struyf Nore, Bernaert Herwig, Vrancken Gino, and Verstrepen Kevin J.
JournalPlos One
Volume Volume 8
IssueIssue 12
Date Published12/2013
PublisherPlos One
Place PublishedLouisiana
Publication LanguageEnglish
Keywords''Cocoa quality'', ''cocoa'', ''fermentation''
Lead

The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today’s food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis of the microbiota is still lacking, especially for the expanding Asian production region. Here, we report a large-scale, comprehensive analysis of four spontaneous Malaysian cocoa pulp fermentations across two time points in the harvest season and two fermentation methods.

Our results show that the cocoa microbiota consists of a ‘‘core’’ and a ‘‘variable’’ part. The bacterial populations show a remarkable consistency, with only two dominant species, Lactobacillus fermentum and Acetobacter pasteurianus. The fungal diversity is much larger, with four dominant species occurring in all fermentations (‘‘core’’ yeasts), and a large number of yeasts that only occur in lower numbers and specific fermentations (‘‘variable’’ yeasts). Despite this diversity, a clear pattern emerges, with early dominance of apiculate yeasts and late dominance of Saccharomyces cerevisiae. Our results provide new insights into the microbial diversity in Malaysian cocoa pulp fermentations and pave the way for the selection of starter cultures to increase efficiency and consistency.

URLhttp://www.plosone.org/article/fetchObject.action?uri=info%3Adoi%2F10.1371%2Fjournal.pone.0081559&representation=PDF

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