ArticlePloS one2013
Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.
Article in PloS one, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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32 citing papers in PubMed.
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method.Foods (Basel, Switzerland) · 2023Article
- Indigenous Yeasts from Rose Oil Distillation Wastewater and Their Capacity for Biotransformation of Phenolics.Microorganisms · 2023Article
- Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.Frontiers in microbiology · 2023Article
- Phylogenomics of aiScience · 2022Article
- Functional yeast starter cultures for cocoa fermentation.Journal of applied microbiology · 2022Review
- Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.Foods (Basel, Switzerland) · 2022Article
- Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives.Frontiers in nutrition · 2022Review
- Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis.Current research in food science · 2022Article
- Optimization of bioprocess of Schleiferilactobacillus harbinensis Ca12 and its viability in frozen Brazilian berries (Açai, Euterpe oleracea Mart.).Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2021Article
- Metagenome-Assembled Genomes Contribute to Unraveling of the Microbiome of Cocoa Fermentation.Applied and environmental microbiology · 2021Article
- Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies.World journal of microbiology & biotechnology · 2021Review
- A systematic review to identify biomarkers of intake for fermented food products.Genes & nutrition · 2021Review
- Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis.Scientific reports · 2021Article
- Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method.World journal of microbiology & biotechnology · 2021Article
- Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.Microorganisms · 2020Article
- Microbial communities and gene contributions in smokeless tobacco products.Applied microbiology and biotechnology · 2020Article
- Experimental approaches to tracking mobile genetic elements in microbial communities.FEMS microbiology reviews · 2020Review
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9 authors.
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Abstract
The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis of the microbiota is still lacking, especially for the expanding Asian production region. Here, we report a large-scale, comprehensive analysis of four spontaneous Malaysian cocoa pulp fermentations across two time points in the harvest season and two fermentation methods. Our results show that the cocoa microbiota consists of a "core" and a "variable" part. The bacterial populations show a remarkable consistency, with only two dominant species, Lactobacillus fermentum and Acetobacter pasteurianus. The fungal diversity is much larger, with four dominant species occurring in all fermentations ("core" yeasts), and a large number of yeasts that only occur in lower numbers and specific fermentations ("variable" yeasts). Despite this diversity, a clear pattern emerges, with early dominance of apiculate yeasts and late dominance of Saccharomyces cerevisiae. Our results provide new insights into the microbial diversity in Malaysian cocoa pulp fermentations and pave the way for the selection of starter cultures to increase efficiency and consistency.
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