In the present study, bacterial communities in soil and water samples, from artisanal leaching pools with cyanide, were characterized by dependent and independent culture analyzes. For the characterization of the culturable bacterial community, classical techniques of microbiology were used, until obtaining pure strains, which were identified at the molecular level. On the other hand, uncultured bacterial communities were characterized by next-generation sequencing of the 16S rRNA gene. The culturable bacterial community was mainly represented by the genera Pseudomonas, Bacillus and Acinetobacter; while the predominant uncultured communities, in soil samples, were the proteobacteria (12.91%), Firmicutes (11.32%), Actinobacteria (11.25%) and Bacteroidetes (10.16%). On the other hand, in water samples, the edges of Firmicutes (59.16%) and Actinobacteria (38.99%) predominated.

Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...

In the present study, bacterial communities in soil and water samples, from artisanal leaching pools with cyanide, were characterized by dependent and independent culture analyzes. For the characterization of the culturable bacterial community, classical techniques of microbiology were used, until obtaining pure strains, which were identified at the molecular level. On the other hand, uncultured bacterial communities were characterized by next-generation sequencing of the 16S rRNA gene. The culturable bacterial community was mainly represented by the genera Pseudomonas, Bacillus and Acinetobacter; while the predominant uncultured communities, in soil samples, were the proteobacteria (12.91%), Firmicutes (11.32%), Actinobacteria (11.25%) and Bacteroidetes (10.16%). On the other hand, in water samples, the edges of Firmicutes (59.16%) and Actinobacteria (38.99%) predominated.

Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...