Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass

• DOI: 10.1128/aem.00425-21
• Publication Date: 2021-05-11T13:47:27Z
• Authors: Jatziri Mota-Guti...; Ilario Ferrocino; Manuela Giordano; Mirna Leonor Suar...; Oscar Gonzalez-Ríos; Luca Cocolin
• Keywords: COCOA BEAN

Microbial metabolism drives changes in the physicochemical properties and, consequently, sensory characteristics of fermented cocoa beans. In this context, information regarding structure, function, and metabolic potential microbial communities' present during pulp-bean mass fermentation is limited, especially concerning formation aromatic compounds. To bridge gap, metagenome (Criollo Forastero) has been investigated using shotgun metagenomics coupled with physicochemical, microbiological, quality, analyses to explore impact communities on quality one farm season region under same environmental conditions. Our findings showed that metagenomic diversity cocoa, length, function metagenome-assembled genomes (MAGs) greatly influence resulting distinctive flavors. From perspective, multiple indicators suggest heterolactic was more dominant Criollo fermentations. KEGG genes were linked biosynthesis acetic acid, ethanol, lactic acetoin, phenylacetaldehyde Forastero MAGs belonging Lactiplantibacillus plantarum, Limosilactobacillus reuteri, Acetobacter pasteurianus most prevalent. Fermentation time roasting are important determinants while difference between two varieties relatively minor. The assessment microbiological chemical analysis urgently needed for developing protocols according regions, countries, guarantee safety desirable flavor development. IMPORTANCE Monitoring composition, functionalities, encoded at level DNA great importance food implications.