ArticleApplied and environmental microbiology2016
Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.
Article in Applied and environmental microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'Ivoire.Foods (Basel, Switzerland) · 2025Article
- Effect of Intensified Fermentation withFoods (Basel, Switzerland) · 2025Article
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan.Bioscience of microbiota, food and health · 2024Article
- 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
- Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.Molecules (Basel, Switzerland) · 2022Article
- Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process.Metabolites · 2021Article
- Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.Frontiers in microbiology · 2020Article
- Microbial synergy betweenHeliyon · 2020Article
- Review
- Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.Nutrients · 2019Review
- Alcohol Acetyltransferase Eat1 Is Located in Yeast Mitochondria.Applied and environmental microbiology · 2018Article
- Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.Applied and environmental microbiology · 2018Article
- PHENOS: a high-throughput and flexible tool for microorganism growth phenotyping on solid media.BMC microbiology · 2018Article
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
- Genome Sequences ofGenome announcements · 2017Article
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Authors and funding
9 authors.
Funding
Abstract
Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerant Saccharomyces cerevisiae cultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several new S. cerevisiae hybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomyces species that produce very large amounts of fruity esters (Pichia kluyveri and Cyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated with S. cerevisiae starter cultures and, to a lesser extent, in batches inoculated with P. kluyveri and Cyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor.
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