Molecular characterization of microorganisms during cocoa-bean fermentation process (Theobroma cacao)

• Autores: Machuca-Guevara, Juana Inés, Suárez-Peña, Erick Antonio, Motte Darricau, Emmerik, Mialhe-Matonnier, Eric Louis
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revista UNMSM - Revista Peruana de Biología
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/17220
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/17220
• Nivel de acceso: acceso abierto
• Materia: Cocoa beans; fermentation; microorganisms; DNA sequencing; MALDI-TOF/TOF MS; Granos de cacao; microorganismos; secuenciamiento de ADN

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 the fermented cocoa beans and the albumin protein of 21KDa were detected.