Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Lialiane Maïmouna Kouamé; Gisèle Ahou Yah Koua; Jacques Adom Niamké; Bernadette Gblossi Goualié; Sébastien Lamine Niamké

doi:doi:10.11648/j.ajbio.20150306.12

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké

Published in American Journal of BioScience (Volume 3, Issue 6)

Received: 26 May 2015 Accepted: 23 August 2015 Published: 28 September 2015

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Abstract

Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.

Published in	American Journal of BioScience (Volume 3, Issue 6)
DOI	10.11648/j.ajbio.20150306.12
Page(s)	203-211
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Cocoa Bean, Fermentation, Microflora, Agnéby-Tiassa, Côte d’Ivoire

References

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Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. (2015). Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. American Journal of BioScience, 3(6), 203-211. https://doi.org/10.11648/j.ajbio.20150306.12

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Lialiane Maïmouna Kouamé; Gisèle Ahou Yah Koua; Jacques Adom Niamké; Bernadette Gblossi Goualié; Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am. J. BioScience 2015, 3(6), 203-211. doi: 10.11648/j.ajbio.20150306.12

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AMA Style

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am J BioScience. 2015;3(6):203-211. doi: 10.11648/j.ajbio.20150306.12

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@article{10.11648/j.ajbio.20150306.12,
  author = {Lialiane Maïmouna Kouamé and Gisèle Ahou Yah Koua and Jacques Adom Niamké and Bernadette Gblossi Goualié and Sébastien Lamine Niamké},
  title = {Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {6},
  pages = {203-211},
  doi = {10.11648/j.ajbio.20150306.12},
  url = {https://doi.org/10.11648/j.ajbio.20150306.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150306.12},
  abstract = {Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.},
 year = {2015}
}

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TY  - JOUR
T1  - Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora
AU  - Lialiane Maïmouna Kouamé
AU  - Gisèle Ahou Yah Koua
AU  - Jacques Adom Niamké
AU  - Bernadette Gblossi Goualié
AU  - Sébastien Lamine Niamké
Y1  - 2015/09/28
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150306.12
DO  - 10.11648/j.ajbio.20150306.12
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
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PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150306.12
AB  - Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.
VL  - 3
IS  - 6
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Author Information

Lialiane Maïmouna Kouamé
Gisèle Ahou Yah Koua

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Jacques Adom Niamké

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Bernadette Gblossi Goualié

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Sébastien Lamine Niamké

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire

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Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. (2015). Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. American Journal of BioScience, 3(6), 203-211. https://doi.org/10.11648/j.ajbio.20150306.12

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Lialiane Maïmouna Kouamé; Gisèle Ahou Yah Koua; Jacques Adom Niamké; Bernadette Gblossi Goualié; Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am. J. BioScience 2015, 3(6), 203-211. doi: 10.11648/j.ajbio.20150306.12

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AMA Style

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am J BioScience. 2015;3(6):203-211. doi: 10.11648/j.ajbio.20150306.12

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@article{10.11648/j.ajbio.20150306.12,
  author = {Lialiane Maïmouna Kouamé and Gisèle Ahou Yah Koua and Jacques Adom Niamké and Bernadette Gblossi Goualié and Sébastien Lamine Niamké},
  title = {Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {6},
  pages = {203-211},
  doi = {10.11648/j.ajbio.20150306.12},
  url = {https://doi.org/10.11648/j.ajbio.20150306.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150306.12},
  abstract = {Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.},
 year = {2015}
}

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TY  - JOUR
T1  - Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora
AU  - Lialiane Maïmouna Kouamé
AU  - Gisèle Ahou Yah Koua
AU  - Jacques Adom Niamké
AU  - Bernadette Gblossi Goualié
AU  - Sébastien Lamine Niamké
Y1  - 2015/09/28
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150306.12
DO  - 10.11648/j.ajbio.20150306.12
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 203
EP  - 211
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150306.12
AB  - Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.
VL  - 3
IS  - 6
ER  -

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