SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries. To resolve this issue, 743 yeast strains isolated in Ivor...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Odilon KOFFI, Lamine SAMAGACI, Bernadette GOUALIE, Sébastien NIAMKE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	Yeasts ethanol cocoa fermentation starters Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/05fb3f7dd0cf4d49a314d8b4d22cdd56
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:05fb3f7dd0cf4d49a314d8b4d22cdd56
record_format	dspace
spelling	oai:doaj.org-article:05fb3f7dd0cf4d49a314d8b4d22cdd562021-12-02T17:50:23ZSCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST2068-66092559-6381https://doaj.org/article/05fb3f7dd0cf4d49a314d8b4d22cdd562018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/572/541https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries. To resolve this issue, 743 yeast strains isolated in Ivorian cocoa fermentation were investigated in order to identify potential starters by their ability to resist to physico-chemical stress conditions and to produce enzyme necessary to cocoa fermentation. Thus, out of the 743 investigated yeast strains, 113 showed high fermentative capacity, 19 being able to produce high ethanol contents up to 4,18 % w/v. Out of 19 yeast strains high ethanol producers, two strains Saccharomyces cerevisiae YB14 and Pichia kudriavzevii YP13 were able on one hand to resist to most parameters such as temperature, pH, ethanol, organics acid, and on the other hand they were able to produce specific enzymes like pectinase, β-glucosidase, protease necessary to have a good cocoa fermentation process, and finally to produce acetoin which is desirable for flavor development in the fermentation process. These two strains could therefore be used as starter cultures which may contribute to the control of cocoa fermentation in Ivory Coast.Odilon KOFFILamine SAMAGACIBernadette GOUALIESébastien NIAMKEStefan cel Mare University of SuceavaarticleYeastsethanolcocoa fermentationstartersFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 113-130 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Yeasts ethanol cocoa fermentation starters Food processing and manufacture TP368-456
spellingShingle	Yeasts ethanol cocoa fermentation starters Food processing and manufacture TP368-456 Odilon KOFFI Lamine SAMAGACI Bernadette GOUALIE Sébastien NIAMKE SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
description	Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries. To resolve this issue, 743 yeast strains isolated in Ivorian cocoa fermentation were investigated in order to identify potential starters by their ability to resist to physico-chemical stress conditions and to produce enzyme necessary to cocoa fermentation. Thus, out of the 743 investigated yeast strains, 113 showed high fermentative capacity, 19 being able to produce high ethanol contents up to 4,18 % w/v. Out of 19 yeast strains high ethanol producers, two strains Saccharomyces cerevisiae YB14 and Pichia kudriavzevii YP13 were able on one hand to resist to most parameters such as temperature, pH, ethanol, organics acid, and on the other hand they were able to produce specific enzymes like pectinase, β-glucosidase, protease necessary to have a good cocoa fermentation process, and finally to produce acetoin which is desirable for flavor development in the fermentation process. These two strains could therefore be used as starter cultures which may contribute to the control of cocoa fermentation in Ivory Coast.
format	article
author	Odilon KOFFI Lamine SAMAGACI Bernadette GOUALIE Sébastien NIAMKE
author_facet	Odilon KOFFI Lamine SAMAGACI Bernadette GOUALIE Sébastien NIAMKE
author_sort	Odilon KOFFI
title	SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
title_short	SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
title_full	SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
title_fullStr	SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
title_full_unstemmed	SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
title_sort	screening of potential yeast starters with high ethanol production for a small-scale cocoa fermentation in ivory coast
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/05fb3f7dd0cf4d49a314d8b4d22cdd56
work_keys_str_mv	AT odilonkoffi screeningofpotentialyeaststarterswithhighethanolproductionforasmallscalecocoafermentationinivorycoast AT laminesamagaci screeningofpotentialyeaststarterswithhighethanolproductionforasmallscalecocoafermentationinivorycoast AT bernadettegoualie screeningofpotentialyeaststarterswithhighethanolproductionforasmallscalecocoafermentationinivorycoast AT sebastienniamke screeningofpotentialyeaststarterswithhighethanolproductionforasmallscalecocoafermentationinivorycoast
_version_	1718379328863993856

SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST

Ejemplares similares