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Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis

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 ferment...

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Detalles Bibliográficos
Autores principales: Fernández-Niño, Miguel, Rodríguez-Cubillos, María Juliana, Herrera-Rocha, Fabio, Anzola, Juan Manuel, Cepeda-Hernández, Martha Lucia, Aguirre Mejía, Jenny Lorena, Chica, María José, Olarte, Héctor Hugo, Rodríguez-López, Claudia, Calderón, Dayana, Ramírez-Rojas, Adan, Del Portillo, Patricia, Restrepo, Silvia, González Barrios, Andrés Fernando
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8060343/
https://www.ncbi.nlm.nih.gov/pubmed/33883642
http://dx.doi.org/10.1038/s41598-021-88048-3
Descripción
Sumario: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.