Cargando…
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...
Autores principales: | , , , , , , , , , , , , , |
---|---|
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 |
_version_ | 1783681344498302976 |
---|---|
author | 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 |
author_facet | 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 |
author_sort | Fernández-Niño, Miguel |
collection | PubMed |
description | 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 | Online Article Text |
id | pubmed-8060343 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-80603432021-04-23 Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis 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 Sci Rep Article 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. Nature Publishing Group UK 2021-04-21 /pmc/articles/PMC8060343/ /pubmed/33883642 http://dx.doi.org/10.1038/s41598-021-88048-3 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article 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 Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis |
title | 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_short | Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis |
title_sort | dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis |
topic | Article |
url | 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 |
work_keys_str_mv | AT fernandezninomiguel dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT rodriguezcubillosmariajuliana dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT herrerarochafabio dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT anzolajuanmanuel dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT cepedahernandezmarthalucia dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT aguirremejiajennylorena dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT chicamariajose dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT olartehectorhugo dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT rodriguezlopezclaudia dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT calderondayana dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT ramirezrojasadan dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT delportillopatricia dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT restreposilvia dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis AT gonzalezbarriosandresfernando dissectingindustrialfermentationsoffineflavourcocoathroughmetagenomicanalysis |