Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production
Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB...
Gespeichert in:
| Veröffentlicht in: | International journal of food microbiology 2017-09, Vol.256, p.11-19 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 19 |
|---|---|
| container_issue | |
| container_start_page | 11 |
| container_title | International journal of food microbiology |
| container_volume | 256 |
| creator | Ouattara, Hadja D. Ouattara, Honoré G. Droux, Michel Reverchon, Sylvie Nasser, William Niamke, Sébastien L. |
| description | Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria. However, in each region, the LAB microbial population was composed of a restricted number of species (maximum 5 species), which varied between the different regions. LAB implication in the breakdown of citric acid was investigated as a fundamental property for a successful cocoa fermentation process. High citrate lyase producer strains were characterized by rapid citric acid consumption, as revealed by a 4-fold decrease in citric acid concentration in the growth medium within 12h, concomitant with an increase in acetic acid and lactic acid concentration. The production of citrate lyase was strongly dependent on environmental conditions, with optimum production at acidic pH (pH |
| doi_str_mv | 10.1016/j.ijfoodmicro.2017.05.008 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02320039v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0168160517302106</els_id><sourcerecordid>1936222024</sourcerecordid><originalsourceid>FETCH-LOGICAL-c505t-c2a3decfb8f3f2602a7ac6ee3cd95483ec5b42f0173fca3cbc7605cb253d38a83</originalsourceid><addsrcrecordid>eNqNkc2L1DAUwIso7rj6L0jEix5aX5KmH96WQd2FAQ_qOaQvr5jSNmPSFsa_fjPMuognT3mE3_v8ZdkbDgUHXn0YCjf03tvJYfCFAF4XoAqA5km2403d5rKs4Gm2S2yT8wrUVfYixgEAlJTwPLsSjaobUald9vtgcHHIDDrLuhRTcIa5efPjRjYFDD16wzoyc2Q9hYnmxSzOz6wPfmJ3mw8ntvcmLh_ZtyOho8is2yhEt5yYmS1DtwSzEBtPJhI7Bm9XPBd4mT3rzRjp1cN7nf34_On7_jY_fP1yt7855KhALTkKIy1h3zW97EUFwtQGKyKJtlVlIwlVV4o-HUH2aCR2WKeNsRNKWtmYRl5n7y91f5pRH4ObTDhpb5y-vTno8x8IKQBku_HEvruwacxfK8VFTy4ijaOZya9R8xYqXoqyhYS-_Qcd_BrmtEmiZCWEAFEmqr1QyVSMgfrHCTjos0w96L9k6rNMDUonmSn39UOHtZvIPmb-sZeA_QWgdL7NUdAx3X9Gsi4QLtp69x9t7gEe5bev</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1936222024</pqid></control><display><type>article</type><title>Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Ouattara, Hadja D. ; Ouattara, Honoré G. ; Droux, Michel ; Reverchon, Sylvie ; Nasser, William ; Niamke, Sébastien L.</creator><creatorcontrib>Ouattara, Hadja D. ; Ouattara, Honoré G. ; Droux, Michel ; Reverchon, Sylvie ; Nasser, William ; Niamke, Sébastien L.</creatorcontrib><description>Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria. However, in each region, the LAB microbial population was composed of a restricted number of species (maximum 5 species), which varied between the different regions. LAB implication in the breakdown of citric acid was investigated as a fundamental property for a successful cocoa fermentation process. High citrate lyase producer strains were characterized by rapid citric acid consumption, as revealed by a 4-fold decrease in citric acid concentration in the growth medium within 12h, concomitant with an increase in acetic acid and lactic acid concentration. The production of citrate lyase was strongly dependent on environmental conditions, with optimum production at acidic pH (pH<5), and moderate temperature (30–40°C), which corresponds to conditions prevailing in the early stage of natural cocoa fermentation. This study reveals that one of the major roles of LAB in the cocoa fermentation process involves the breakdown of citric acid during the early stage of cocoa fermentation through the activity of citrate lyase.
•L. plantarum and L. mesenteroides are dominant LAB species in Ivory Coast cocoa fermentation.•LAB microflora in each region was composed of a restricted number of species and varied in the different regions.•LAB are involved in the production of citrate degrading enzymes during cocoa fermentation.•Acetic acid and lactic acid are the main products from citrate degradation by LAB isolated.•Citrate lyase production mainly affected by pH and temperature may occur in the first stage of cocoa fermentation.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2017.05.008</identifier><identifier>PMID: 28578265</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Acetic Acid ; Acetic Acid - metabolism ; Bacteria ; Beans ; Biodiversity ; Breakdown ; Cacao ; Cacao - microbiology ; Chocolate ; Citrate lyase production ; Citric Acid ; Citric Acid - metabolism ; Citric acid degradation ; Coastal environments ; Cocoa ; Cocoa beans ; Cocoa fermentation ; Cote d'Ivoire ; Culture Media ; Culture Media - metabolism ; Environmental conditions ; Fermentation ; Fermentation - physiology ; Ivory Coast ; Lactic Acid ; Lactic Acid - metabolism ; Lactic acid bacteria ; Lactobacilli ; Lactobacillus plantarum ; Lactobacillus plantarum - classification ; Lactobacillus plantarum - genetics ; Lactobacillus plantarum - isolation & purification ; Lactobacillus plantarum - metabolism ; Leuconostoc mesenteroides ; Leuconostoc mesenteroides - classification ; Leuconostoc mesenteroides - genetics ; Leuconostoc mesenteroides - isolation & purification ; Leuconostoc mesenteroides - metabolism ; Life Sciences ; Microbiology and Parasitology ; Microorganisms ; Multienzyme Complexes ; Multienzyme Complexes - biosynthesis ; Multienzyme Complexes - metabolism ; Oxo-Acid-Lyases ; Oxo-Acid-Lyases - biosynthesis ; Oxo-Acid-Lyases - metabolism ; pH effects ; Raw materials ; RNA, Ribosomal, 16S ; RNA, Ribosomal, 16S - genetics ; Species diversity</subject><ispartof>International journal of food microbiology, 2017-09, Vol.256, p.11-19</ispartof><rights>2017 Elsevier B.V.</rights><rights>Copyright © 2017 Elsevier B.V. All rights reserved.</rights><rights>Copyright Elsevier BV Sep 1, 2017</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c505t-c2a3decfb8f3f2602a7ac6ee3cd95483ec5b42f0173fca3cbc7605cb253d38a83</citedby><cites>FETCH-LOGICAL-c505t-c2a3decfb8f3f2602a7ac6ee3cd95483ec5b42f0173fca3cbc7605cb253d38a83</cites><orcidid>0000-0002-0478-3474 ; 0000-0001-9848-3597 ; 0000-0001-5635-2046</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160517302106$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28578265$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-02320039$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Ouattara, Hadja D.</creatorcontrib><creatorcontrib>Ouattara, Honoré G.</creatorcontrib><creatorcontrib>Droux, Michel</creatorcontrib><creatorcontrib>Reverchon, Sylvie</creatorcontrib><creatorcontrib>Nasser, William</creatorcontrib><creatorcontrib>Niamke, Sébastien L.</creatorcontrib><title>Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria. However, in each region, the LAB microbial population was composed of a restricted number of species (maximum 5 species), which varied between the different regions. LAB implication in the breakdown of citric acid was investigated as a fundamental property for a successful cocoa fermentation process. High citrate lyase producer strains were characterized by rapid citric acid consumption, as revealed by a 4-fold decrease in citric acid concentration in the growth medium within 12h, concomitant with an increase in acetic acid and lactic acid concentration. The production of citrate lyase was strongly dependent on environmental conditions, with optimum production at acidic pH (pH<5), and moderate temperature (30–40°C), which corresponds to conditions prevailing in the early stage of natural cocoa fermentation. This study reveals that one of the major roles of LAB in the cocoa fermentation process involves the breakdown of citric acid during the early stage of cocoa fermentation through the activity of citrate lyase.
•L. plantarum and L. mesenteroides are dominant LAB species in Ivory Coast cocoa fermentation.•LAB microflora in each region was composed of a restricted number of species and varied in the different regions.•LAB are involved in the production of citrate degrading enzymes during cocoa fermentation.•Acetic acid and lactic acid are the main products from citrate degradation by LAB isolated.•Citrate lyase production mainly affected by pH and temperature may occur in the first stage of cocoa fermentation.</description><subject>Acetic Acid</subject><subject>Acetic Acid - metabolism</subject><subject>Bacteria</subject><subject>Beans</subject><subject>Biodiversity</subject><subject>Breakdown</subject><subject>Cacao</subject><subject>Cacao - microbiology</subject><subject>Chocolate</subject><subject>Citrate lyase production</subject><subject>Citric Acid</subject><subject>Citric Acid - metabolism</subject><subject>Citric acid degradation</subject><subject>Coastal environments</subject><subject>Cocoa</subject><subject>Cocoa beans</subject><subject>Cocoa fermentation</subject><subject>Cote d'Ivoire</subject><subject>Culture Media</subject><subject>Culture Media - metabolism</subject><subject>Environmental conditions</subject><subject>Fermentation</subject><subject>Fermentation - physiology</subject><subject>Ivory Coast</subject><subject>Lactic Acid</subject><subject>Lactic Acid - metabolism</subject><subject>Lactic acid bacteria</subject><subject>Lactobacilli</subject><subject>Lactobacillus plantarum</subject><subject>Lactobacillus plantarum - classification</subject><subject>Lactobacillus plantarum - genetics</subject><subject>Lactobacillus plantarum - isolation & purification</subject><subject>Lactobacillus plantarum - metabolism</subject><subject>Leuconostoc mesenteroides</subject><subject>Leuconostoc mesenteroides - classification</subject><subject>Leuconostoc mesenteroides - genetics</subject><subject>Leuconostoc mesenteroides - isolation & purification</subject><subject>Leuconostoc mesenteroides - metabolism</subject><subject>Life Sciences</subject><subject>Microbiology and Parasitology</subject><subject>Microorganisms</subject><subject>Multienzyme Complexes</subject><subject>Multienzyme Complexes - biosynthesis</subject><subject>Multienzyme Complexes - metabolism</subject><subject>Oxo-Acid-Lyases</subject><subject>Oxo-Acid-Lyases - biosynthesis</subject><subject>Oxo-Acid-Lyases - metabolism</subject><subject>pH effects</subject><subject>Raw materials</subject><subject>RNA, Ribosomal, 16S</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>Species diversity</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc2L1DAUwIso7rj6L0jEix5aX5KmH96WQd2FAQ_qOaQvr5jSNmPSFsa_fjPMuognT3mE3_v8ZdkbDgUHXn0YCjf03tvJYfCFAF4XoAqA5km2403d5rKs4Gm2S2yT8wrUVfYixgEAlJTwPLsSjaobUald9vtgcHHIDDrLuhRTcIa5efPjRjYFDD16wzoyc2Q9hYnmxSzOz6wPfmJ3mw8ntvcmLh_ZtyOho8is2yhEt5yYmS1DtwSzEBtPJhI7Bm9XPBd4mT3rzRjp1cN7nf34_On7_jY_fP1yt7855KhALTkKIy1h3zW97EUFwtQGKyKJtlVlIwlVV4o-HUH2aCR2WKeNsRNKWtmYRl5n7y91f5pRH4ObTDhpb5y-vTno8x8IKQBku_HEvruwacxfK8VFTy4ijaOZya9R8xYqXoqyhYS-_Qcd_BrmtEmiZCWEAFEmqr1QyVSMgfrHCTjos0w96L9k6rNMDUonmSn39UOHtZvIPmb-sZeA_QWgdL7NUdAx3X9Gsi4QLtp69x9t7gEe5bev</recordid><startdate>20170901</startdate><enddate>20170901</enddate><creator>Ouattara, Hadja D.</creator><creator>Ouattara, Honoré G.</creator><creator>Droux, Michel</creator><creator>Reverchon, Sylvie</creator><creator>Nasser, William</creator><creator>Niamke, Sébastien L.</creator><general>Elsevier B.V</general><general>Elsevier BV</general><general>Elsevier</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-0478-3474</orcidid><orcidid>https://orcid.org/0000-0001-9848-3597</orcidid><orcidid>https://orcid.org/0000-0001-5635-2046</orcidid></search><sort><creationdate>20170901</creationdate><title>Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production</title><author>Ouattara, Hadja D. ; Ouattara, Honoré G. ; Droux, Michel ; Reverchon, Sylvie ; Nasser, William ; Niamke, Sébastien L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c505t-c2a3decfb8f3f2602a7ac6ee3cd95483ec5b42f0173fca3cbc7605cb253d38a83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acetic Acid</topic><topic>Acetic Acid - metabolism</topic><topic>Bacteria</topic><topic>Beans</topic><topic>Biodiversity</topic><topic>Breakdown</topic><topic>Cacao</topic><topic>Cacao - microbiology</topic><topic>Chocolate</topic><topic>Citrate lyase production</topic><topic>Citric Acid</topic><topic>Citric Acid - metabolism</topic><topic>Citric acid degradation</topic><topic>Coastal environments</topic><topic>Cocoa</topic><topic>Cocoa beans</topic><topic>Cocoa fermentation</topic><topic>Cote d'Ivoire</topic><topic>Culture Media</topic><topic>Culture Media - metabolism</topic><topic>Environmental conditions</topic><topic>Fermentation</topic><topic>Fermentation - physiology</topic><topic>Ivory Coast</topic><topic>Lactic Acid</topic><topic>Lactic Acid - metabolism</topic><topic>Lactic acid bacteria</topic><topic>Lactobacilli</topic><topic>Lactobacillus plantarum</topic><topic>Lactobacillus plantarum - classification</topic><topic>Lactobacillus plantarum - genetics</topic><topic>Lactobacillus plantarum - isolation & purification</topic><topic>Lactobacillus plantarum - metabolism</topic><topic>Leuconostoc mesenteroides</topic><topic>Leuconostoc mesenteroides - classification</topic><topic>Leuconostoc mesenteroides - genetics</topic><topic>Leuconostoc mesenteroides - isolation & purification</topic><topic>Leuconostoc mesenteroides - metabolism</topic><topic>Life Sciences</topic><topic>Microbiology and Parasitology</topic><topic>Microorganisms</topic><topic>Multienzyme Complexes</topic><topic>Multienzyme Complexes - biosynthesis</topic><topic>Multienzyme Complexes - metabolism</topic><topic>Oxo-Acid-Lyases</topic><topic>Oxo-Acid-Lyases - biosynthesis</topic><topic>Oxo-Acid-Lyases - metabolism</topic><topic>pH effects</topic><topic>Raw materials</topic><topic>RNA, Ribosomal, 16S</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>Species diversity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ouattara, Hadja D.</creatorcontrib><creatorcontrib>Ouattara, Honoré G.</creatorcontrib><creatorcontrib>Droux, Michel</creatorcontrib><creatorcontrib>Reverchon, Sylvie</creatorcontrib><creatorcontrib>Nasser, William</creatorcontrib><creatorcontrib>Niamke, Sébastien L.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ouattara, Hadja D.</au><au>Ouattara, Honoré G.</au><au>Droux, Michel</au><au>Reverchon, Sylvie</au><au>Nasser, William</au><au>Niamke, Sébastien L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2017-09-01</date><risdate>2017</risdate><volume>256</volume><spage>11</spage><epage>19</epage><pages>11-19</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria. However, in each region, the LAB microbial population was composed of a restricted number of species (maximum 5 species), which varied between the different regions. LAB implication in the breakdown of citric acid was investigated as a fundamental property for a successful cocoa fermentation process. High citrate lyase producer strains were characterized by rapid citric acid consumption, as revealed by a 4-fold decrease in citric acid concentration in the growth medium within 12h, concomitant with an increase in acetic acid and lactic acid concentration. The production of citrate lyase was strongly dependent on environmental conditions, with optimum production at acidic pH (pH<5), and moderate temperature (30–40°C), which corresponds to conditions prevailing in the early stage of natural cocoa fermentation. This study reveals that one of the major roles of LAB in the cocoa fermentation process involves the breakdown of citric acid during the early stage of cocoa fermentation through the activity of citrate lyase.
•L. plantarum and L. mesenteroides are dominant LAB species in Ivory Coast cocoa fermentation.•LAB microflora in each region was composed of a restricted number of species and varied in the different regions.•LAB are involved in the production of citrate degrading enzymes during cocoa fermentation.•Acetic acid and lactic acid are the main products from citrate degradation by LAB isolated.•Citrate lyase production mainly affected by pH and temperature may occur in the first stage of cocoa fermentation.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>28578265</pmid><doi>10.1016/j.ijfoodmicro.2017.05.008</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-0478-3474</orcidid><orcidid>https://orcid.org/0000-0001-9848-3597</orcidid><orcidid>https://orcid.org/0000-0001-5635-2046</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2017-09, Vol.256, p.11-19 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02320039v1 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Acetic Acid Acetic Acid - metabolism Bacteria Beans Biodiversity Breakdown Cacao Cacao - microbiology Chocolate Citrate lyase production Citric Acid Citric Acid - metabolism Citric acid degradation Coastal environments Cocoa Cocoa beans Cocoa fermentation Cote d'Ivoire Culture Media Culture Media - metabolism Environmental conditions Fermentation Fermentation - physiology Ivory Coast Lactic Acid Lactic Acid - metabolism Lactic acid bacteria Lactobacilli Lactobacillus plantarum Lactobacillus plantarum - classification Lactobacillus plantarum - genetics Lactobacillus plantarum - isolation & purification Lactobacillus plantarum - metabolism Leuconostoc mesenteroides Leuconostoc mesenteroides - classification Leuconostoc mesenteroides - genetics Leuconostoc mesenteroides - isolation & purification Leuconostoc mesenteroides - metabolism Life Sciences Microbiology and Parasitology Microorganisms Multienzyme Complexes Multienzyme Complexes - biosynthesis Multienzyme Complexes - metabolism Oxo-Acid-Lyases Oxo-Acid-Lyases - biosynthesis Oxo-Acid-Lyases - metabolism pH effects Raw materials RNA, Ribosomal, 16S RNA, Ribosomal, 16S - genetics Species diversity |
| title | Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T03%3A47%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Lactic%20acid%20bacteria%20involved%20in%20cocoa%20beans%20fermentation%20from%20Ivory%20Coast:%20Species%20diversity%20and%20citrate%20lyase%20production&rft.jtitle=International%20journal%20of%20food%20microbiology&rft.au=Ouattara,%20Hadja%20D.&rft.date=2017-09-01&rft.volume=256&rft.spage=11&rft.epage=19&rft.pages=11-19&rft.issn=0168-1605&rft.eissn=1879-3460&rft_id=info:doi/10.1016/j.ijfoodmicro.2017.05.008&rft_dat=%3Cproquest_hal_p%3E1936222024%3C/proquest_hal_p%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1936222024&rft_id=info:pmid/28578265&rft_els_id=S0168160517302106&rfr_iscdi=true |