Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

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dc.creatorGilson Celso Albuquerque Chagas Junior
dc.creatorNelson Rosa Ferreira
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorLuiza Helena da Silva Martins
dc.creatorAlessandra Santos Lopes
dc.date.accessioned2025-01-23T18:50:19Z
dc.date.accessioned2025-09-09T00:35:02Z
dc.date.available2025-01-23T18:50:19Z
dc.date.issued2021-02-15
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2020.127834
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/79432
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCacau
dc.subjectFermentação
dc.subject.otherQualidade
dc.subject.otherCacau
dc.subject.otherMicrobiota
dc.subject.otherAminas bioativas
dc.titleChemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii
dc.typeArtigo de periódico
local.citation.epage10
local.citation.spage1
local.citation.volume338
local.description.resumoThe use of starters during fermentation has been gaining momentum as it can warrant high-quality chocolate. The objective of this study was to investigate the influence of Saccharomyces cerevisiae (Sc) and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological characteristics and levels of methylxanthines and bioactive amines of cocoa. Four treatments were used: ScPk (1:1), only Sc, only Pk, and no starter (control). The starters lead to changes throughout fermentation, but provided fermented cocoa with similar pH, titratable acidity, reducing sugars and phenolic compounds. ScPk shortened fermentation time by 24 h. The ScPk fermented and dried cocoa had higher levels of monomeric phenols, methylxanthines, phenylethylamine and lower levels of the putrefactive amines – putrescine and cadaverine (p < 0.05). The results were confirmed by multivariate analysis. Based on these results, the mixture of both yeasts species is a promising starter for cocoa fermentation decreasing duration time and modulating high-quality components.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814620316964

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