ArticleHeliyon2024
Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Experimental investigation of anaerobic digestion under an external static magnetic field.Bioprocess and biosystems engineering · 2026Article
- Revisiting the Role of Lactic Acid Bacteria in Cacao Fermentation: From Traditional Paradigm to Functional Precision.Foods (Basel, Switzerland) · 2026Review
- Effect of Magnetic Field Treatment at Different Intensities on the Quality and Biological Properties of Bread Produced withACS omega · 2026Article
- Data-efficient hybrid parameter scaling for accurate microbial bioreactor scale-up.Bioprocess and biosystems engineering · 2026Article
- Pulsed electric field at resonance frequency combat Klebsiella pneumonia biofilms.Applied microbiology and biotechnology · 2024Article
- A Review of Electromagnetic Fields in Cellular Interactions and Cacao Bean Fermentation.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa bean. The data was obtained by three different models: Gompertz, Baranyi, and Logistic. The cocoa beans were subjected to different OMF strengths ranging from 0 mT to 80 mT for 1 h using the Helmholtz coil electromagnetic device. The viable microbial populations of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast (Y) were quantified using the colony-forming unit (CFU) counting method. The logistic model appropriately described the growth of LAB and Y under magnetic field exposure. Whereas the Baranyi model was suitable for describing AAB growth. The microbial populations in cocoa beans exposed to magnetic fields showed lower (maximum specific growth rate (μmax), values than untreated controls, with AAB exhibiting the highest average growth rate value at 5 mT and Y having the lowest average maximum growth rate value at 80 mT. The lower maximum specific growth rates and longer lag phases when exposed to magnetic fields compared to controls demonstrate the influence of magnetic fields on microbial growth kinetics.
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Registered trials
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