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Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode

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Food Bioscience 2022年第3期47卷 595-603页

作者： K.G.Alvarez-Villagomez C.A.Ledesma-Escobar F.Priego-Capote V.J.Robles-Olvera P.García-Alamilla Unidad de Investigación y Desarrollo en Alimentos TecNM/Instituto Tecnológico de VeracruzMiguel Ángel de Quevedo 2779VeracruzVer.Mexico Academic Division of Agriculture and Livestock Science Universidad Juárez Autónoma de TabascoCarreteraVillahermosa-Teapa Km 25La HuastecaCentroTabasco86280Mexico Department of Analytical Chemistry Campus of RabanalesUniversity of CordobaSpain Maimonides Institute of Biomedical Research (IMIBIC) Reina Sofia University HospitalSpain Consortium for Biomedical Research in Frailty & Healthy Ageing CIBERFESCarlos III Institute of HealthSpain

cocoa is the main component of *** is widely accepted that cocoa quality largely depends on the processing,especially the fermentation ***,fermentation takes place spontaneously by the endogenous microbiota;however,the process can lead to poor quality and heterogeneity of the final *** this study,we evaluated the influence of the starter culture on the profile of volatiles during fermentation of commercial volumes of Mexican *** were also analyzed in post-fermented cocoa samples obtained after drying,roasting,and *** results revealed a most desirable volatile profile in cocoa fermented with starter culture,mainly due to the higher relative content of alcohols(40%)and aldehydes(3.5%),but also due to a lower acidity(fermentation(acids,65%;alcohols,2%;and aldehydes<0.5%).Additionally,it is remarkable,the higher content of pyrazines in the inoculated samples after processing.

关键词： cocoa beans Starter culture cocoa fermentation Postfermentation Volatile compounds Mass spectrometry

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Perspective on the use of synthetic biology in rudimentary food fermentations

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Systems Microbiology and Biomanufacturing 2023年第1期3卷 150-165页

作者： Alexander da Silva Vale Gilberto Vinícius de Melo Pereira Leonardo Martins Santana Dão Pedro de Carvalho Neto Brigitte Sthepani Orozco Colonia Vanete Thomaz Soccol Bruna Leal Maske Carlos Ricardo Soccol Department of Bioprocess Engineering and Biotechnology Federal University of Paraná(UFPR)CuritibaPRBrazil Department of Genetics University of São Paulo(USP)Ribeirão PretoSPBrazil Federal Institute of Education Science and Technology of Paraná(IFPR)LondrinaPRBrazil

Rudimentary food fermentation can be defined as a spontaneous process of conversion of food components through enzy-matic action.A great variety of fermented foods are produced using spontaneous approaches;however,cocoa and coffee represent the most important agricultural commodities on international *** a manner to increase the efficiency of these processes,starter cultures have been developed and applied under field *** selection process begins with the recovery of microbial strains from spontaneous fermentation through phenotypic and metabolic ***,mutation-based breeding is used to develop and improve well-adapted starter *** advances in synthetic biology,especially in the last decade,the development of robust cellular fabrications with high fermentative capacity has become easier-largely due to the development of genomic approaches,such as next-generation sequencing techniques,CRISPR-Cas system and bioinformatics *** review brings prospects on the use of synthetic biology to design new robust strains for use in cocoa and coffee fermentations,but which can be extended to other rudimentary *** addition,metabolic traits and target genes(e.g.,UvrA,RecA,GPD1,and GPP2)are proposed as a starting point for the improvement of cocoa and coffee ***,the regulatory and safety requirements for these food crops are *** review aims to stimulate research on the process of fermentation and the associated synthetic biology tools to produce fermented food efficiently and sustainably.

关键词： Coffee fermentation cocoa fermentation Starter cultures CRISPR-Cas Synthetic promoters

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