Which microbes are used for production of cocoa?

Which microbes are used for production of cocoa?

Microorganisms, namely yeasts, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and Bacillus, are indispensable in achieving a successful fermentation of cocoa and they constitute a key factor that strongly influences the quality of the end-product – the chocolate (De Vuyst and Weckx, 2016, Ouattara et al., 2008.

What is bacteria used to produce?

Bacteria are used in industry in a number of ways that generally exploit their natural metabolic capabilities. They are used in manufacture of foods and production of antibiotics, probiotics, drugs, vaccines, starter cultures, insecticides, enzymes, fuels and solvents.

Is chocolate a fermented product?

Fermentation is the first process cocoa beans are subjected to in making chocolate. The process usually lasts up to seven days. The pulp surrounding the cocoa beans is fermented by various microbes including yeasts, lactic acid bacteria, and acetic acid bacteria.

What do we use to fight off bad bacteria?

When helpful bacteria multiply and thrive in our bodies, they act as our protectors. But sometimes, we put the population of beneficial bacteria at risk. When we take antibiotics to treat an infection of harmful bacteria, we also kill helpful bacteria.

Are pickles made using bacteria?

Pickling is one of the oldest methods of food preservation by fermentation. It is the process of conversion of sugars to acids by microorganisms (Nurul and Asmah 2012). Pickles prepared by lactic acid bacteria (LAB) fermentation have unique flavour and beneficial health effects (Choi et al. 2013).

Is there fungi in chocolate?

No, chocolate does not get moldy. It is practically impossible for that bar of chocolate to grow mold as it lacks the moisture that encourages mold growth. However, it can develop a fuzzy white, chalky layer known as chocolate bloom. It may look like fungus on chocolate, but it’snot.

What fungus is in chocolate?

Moniliophthora roreri
A fungal disease that poses a serious threat to cacao plants — the source of chocolate — reproduces clonally, Purdue University researchers find. The fungus Moniliophthora roreri causes frosty pod rot, a disease that has decimated cacao plantations through much of the Americas.

Why do we ferment cocoa?

Why cocoa beans are fermented. We have seen that the cocoa bean consists of a seed coat, a kernel and a germ. Cocoa beans are fermented so as to destroy the seed coat, kill the germ and give the cocoa a good taste.

What bacteria do pickles have?

The microorganisms involved in the fermentation of pickles have been identified as Lactobacillus plantarum, L. brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Pediococcus pentosaceus and Enterococcus faecalis (Choi et al. 2013; Jagannath et al.

Can germs live in pickle juice?

Fermented pickle brine (just like fermented pickles) contains loads of live, good-guy probiotic bacteria.