Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.
Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.
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DOI：
10.1371/journal.pone.0081559
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发表时间：
2013
期刊：
影响因子：
3.7
通讯作者：
Verstrepen KJ
中科院分区：
文献类型：
--
作者：
Meersman E;Steensels J;Mathawan M;Wittocx PJ;Saels V;Struyf N;Bernaert H;Vrancken G;Verstrepen KJ
可可浆的发酵是当今食品工业中为数不多的大规模自发微生物过程之一。可可浆发酵中涉及的微生物群复杂多变，导致生产效率和可可质量不一致。尽管在该领域进行了深入的研究，但仍然缺乏对微生物群的详细和全面的分析，特别是对于不断扩大的亚洲生产地区。在这里，我们报告了一个大规模的，全面的分析四个自发的马来西亚可可浆发酵在收获季节的两个时间点和两种发酵方法。我们的研究结果表明，可可微生物群由“核心”和“可变”部分组成。细菌种群显示出显著的一致性，只有两个优势种，发酵乳杆菌和巴氏醋杆菌。真菌多样性要大得多，在所有发酵中出现四种优势物种（“核心”酵母），以及大量仅出现在较低数量和特定发酵中的酵母（“可变”酵母）。尽管这种多样性，一个明确的模式出现，与早期的优势，尖状酵母和酿酒酵母后期的优势。我们的研究结果为马来西亚可可浆发酵中的微生物多样性提供了新的见解，并为选择发酵剂以提高效率和一致性铺平了道路。
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.
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影响因子：
14.9
作者：
Klindworth A;Pruesse E;Schweer T;Peplies J;Quast C;Horn M;Glöckner FO
通讯作者：
Glöckner FO
影响因子：
2.8
作者：
Lan, Lisa;Xu, Jianping
通讯作者：
Xu, Jianping
影响因子：
3.2
作者：
Lopandic, Ksenija;Tiefenbrunner, Wolfgang;Prillinger, Hansjoerg
通讯作者：
Prillinger, Hansjoerg
影响因子：
3.7
作者：
Illeghems K;De Vuyst L;Papalexandratou Z;Weckx S
通讯作者：
Weckx S
影响因子：
3.7
作者：
Bokulich NA;Bamforth CW;Mills DA
通讯作者：
Mills DA