Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis

Abstract The global demand for fine-flavour cocoa has increased worldwide during the last years. Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of high demand by the world's elite chocolatiers. Several studies have highlighted the relevance of coco...

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Autores principales:	Miguel Fernández-Niño, María Juliana Rodríguez-Cubillos, Fabio Herrera-Rocha, Juan Manuel Anzola, Martha Lucia Cepeda-Hernández, Jenny Lorena Aguirre Mejía, María José Chica, Héctor Hugo Olarte, Claudia Rodríguez-López, Dayana Calderón, Adan Ramírez-Rojas, Patricia Del Portillo, Silvia Restrepo, Andrés Fernando González Barrios
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/67aaacc95e6e48e7b902904f1f3183c4
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spelling	oai:doaj.org-article:67aaacc95e6e48e7b902904f1f3183c42021-12-02T17:33:00ZDissecting industrial fermentations of fine flavour cocoa through metagenomic analysis10.1038/s41598-021-88048-32045-2322https://doaj.org/article/67aaacc95e6e48e7b902904f1f3183c42021-04-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-88048-3https://doaj.org/toc/2045-2322Abstract The global demand for fine-flavour cocoa has increased worldwide during the last years. Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of high demand by the world's elite chocolatiers. Several studies have highlighted the relevance of cocoa fermentation to produce such attributes. Nevertheless, little is known regarding the microbial interactions and biochemistry that lead to the production of these attributes on farms of industrial relevance, where traditional fermentation methods have been pre-standardized and scaled up. In this study, we have used metagenomic approaches to dissect on-farm industrial fermentations of fine-flavour cocoa. Our results revealed the presence of a shared core of nine dominant microorganisms (i.e. Limosilactobacillus fermentum, Saccharomyces cerevisiae, Pestalotiopsis rhododendri, Acetobacter aceti group, Bacillus subtilis group, Weissella ghanensis group, Lactobacillus_uc, Malassezia restricta and Malassezia globosa) between two farms located at completely different agro-ecological zones. Moreover, a community metabolic model was reconstructed and proposed as a tool to further elucidate the interactions among microorganisms and flavour biochemistry. Our work is the first to reveal a core of microorganisms shared among industrial farms, which is an essential step to process engineering aimed to design starter cultures, reducing fermentation times, and controlling the expression of undesirable phenotypes.Miguel Fernández-NiñoMaría Juliana Rodríguez-CubillosFabio Herrera-RochaJuan Manuel AnzolaMartha Lucia Cepeda-HernándezJenny Lorena Aguirre MejíaMaría José ChicaHéctor Hugo OlarteClaudia Rodríguez-LópezDayana CalderónAdan Ramírez-RojasPatricia Del PortilloSilvia RestrepoAndrés Fernando González BarriosNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Miguel Fernández-Niño María Juliana Rodríguez-Cubillos Fabio Herrera-Rocha Juan Manuel Anzola Martha Lucia Cepeda-Hernández Jenny Lorena Aguirre Mejía María José Chica Héctor Hugo Olarte Claudia Rodríguez-López Dayana Calderón Adan Ramírez-Rojas Patricia Del Portillo Silvia Restrepo Andrés Fernando González Barrios Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
description	Abstract The global demand for fine-flavour cocoa has increased worldwide during the last years. Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of high demand by the world's elite chocolatiers. Several studies have highlighted the relevance of cocoa fermentation to produce such attributes. Nevertheless, little is known regarding the microbial interactions and biochemistry that lead to the production of these attributes on farms of industrial relevance, where traditional fermentation methods have been pre-standardized and scaled up. In this study, we have used metagenomic approaches to dissect on-farm industrial fermentations of fine-flavour cocoa. Our results revealed the presence of a shared core of nine dominant microorganisms (i.e. Limosilactobacillus fermentum, Saccharomyces cerevisiae, Pestalotiopsis rhododendri, Acetobacter aceti group, Bacillus subtilis group, Weissella ghanensis group, Lactobacillus_uc, Malassezia restricta and Malassezia globosa) between two farms located at completely different agro-ecological zones. Moreover, a community metabolic model was reconstructed and proposed as a tool to further elucidate the interactions among microorganisms and flavour biochemistry. Our work is the first to reveal a core of microorganisms shared among industrial farms, which is an essential step to process engineering aimed to design starter cultures, reducing fermentation times, and controlling the expression of undesirable phenotypes.
format	article
author	Miguel Fernández-Niño María Juliana Rodríguez-Cubillos Fabio Herrera-Rocha Juan Manuel Anzola Martha Lucia Cepeda-Hernández Jenny Lorena Aguirre Mejía María José Chica Héctor Hugo Olarte Claudia Rodríguez-López Dayana Calderón Adan Ramírez-Rojas Patricia Del Portillo Silvia Restrepo Andrés Fernando González Barrios
author_facet	Miguel Fernández-Niño María Juliana Rodríguez-Cubillos Fabio Herrera-Rocha Juan Manuel Anzola Martha Lucia Cepeda-Hernández Jenny Lorena Aguirre Mejía María José Chica Héctor Hugo Olarte Claudia Rodríguez-López Dayana Calderón Adan Ramírez-Rojas Patricia Del Portillo Silvia Restrepo Andrés Fernando González Barrios
author_sort	Miguel Fernández-Niño
title	Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
title_short	Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
title_full	Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
title_fullStr	Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
title_full_unstemmed	Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
title_sort	dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/67aaacc95e6e48e7b902904f1f3183c4
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Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis

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