Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas

Autores:: Garcia González, Estefania
Ochoa Muñoz, Andrés Felipe
Montalvo Rodríguez, Constanza
Ordoñez Narvaéz, Ginna Alejandra
Londoño Hernández, Liliana

Tipo de recurso:: Article of journal

Fecha de publicación:: 2021

Institución:: Universidad Pedagógica y Tecnológica de Colombia

Repositorio:: RiUPTC: Repositorio Institucional UPTC

Idioma:

id	REPOUPTC2_7a30ef075d5078e9fd1e39cc6c06798f
oai_identifier_str	oai:repositorio.uptc.edu.co:001/18717
network_acronym_str	REPOUPTC2
network_name_str	RiUPTC: Repositorio Institucional UPTC
repository_id_str
dc.title.es-ES.fl_str_mv	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
title	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
spellingShingle	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas
title_short	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
title_full	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
title_fullStr	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
title_full_unstemmed	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
title_sort	Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas
dc.creator.fl_str_mv	Garcia González, Estefania Ochoa Muñoz, Andrés Felipe Montalvo Rodríguez, Constanza Ordoñez Narvaéz, Ginna Alejandra Londoño Hernández, Liliana
dc.contributor.author.spa.fl_str_mv	Garcia González, Estefania Ochoa Muñoz, Andrés Felipe Montalvo Rodríguez, Constanza Ordoñez Narvaéz, Ginna Alejandra Londoño Hernández, Liliana
dc.subject.none.fl_str_mv	levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas
topic	levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao levaduras bacterias lácticas bacterias acéticas
publishDate	2021
dc.date.accessioned.none.fl_str_mv	2021-09-07 00:00:00 2026-04-16T17:12:19Z
dc.date.available.none.fl_str_mv	2021-09-07 00:00:00
dc.date.issued.none.fl_str_mv	2021-09-07
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.coar.fl_str_mv	http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coar.none.fl_str_mv	http://purl.org/coar/resource_type/c_6501
dc.type.driver.none.fl_str_mv	info:eu-repo/semantics/article
dc.type.local.eng.fl_str_mv	Journal article
dc.type.version.none.fl_str_mv	info:eu-repo/semantics/publishedVersion
dc.type.content.none.fl_str_mv	Text
dc.type.coarversion.none.fl_str_mv	http://purl.org/coar/version/c_970fb48d4fbd8a85
format	http://purl.org/coar/resource_type/c_6501
status_str	publishedVersion
dc.identifier.issn.none.fl_str_mv	0121-7488
dc.identifier.uri.none.fl_str_mv	https://repositorio.uptc.edu.co/handle/001/18717
dc.identifier.doi.none.fl_str_mv	10.19053/01217488.v12.n2.2021.12242
dc.identifier.eissn.none.fl_str_mv	2462-7658
dc.identifier.url.none.fl_str_mv	https://doi.org/10.19053/01217488.v12.n2.2021.12242
identifier_str_mv	0121-7488 10.19053/01217488.v12.n2.2021.12242 2462-7658
url	https://repositorio.uptc.edu.co/handle/001/18717 https://doi.org/10.19053/01217488.v12.n2.2021.12242
dc.language.iso.none.fl_str_mv
language_invalid_str_mv
dc.relation.references.none.fl_str_mv	M. A. Chaux and M. A. Pérez, ¿Nuevos caminos para los cacaos especiales de Colombia? Una experiencia desde el proyecto Coexca 2012 - 2017, Fundación. Bogotá D.C, 2017. H. Rawel, G. Huschek, S. Tchewonpi, and T. Homann, “Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing,” Nutr. Rev., vol. 11, no. 2, p. 428, 2019, doi: 10.3390/nu11020428. M. O. Ale, A. A. Akintade, and O. O. Orungbemi, “Effects of Fermentation Techniques on the Quality of Cocoa Beans,” Int. J. Agric. Biosyst. Eng., vol. 12, no. 8, pp. 251–254, 2018. R. H. Ordoñez-Araque, E. F. Landines-Vera, J. C. Urresto-Villegas, and C. F. Caicedo-Jaramillo, “Microorganisms during cocoa fermentation: systematic review,” Foods Raw Mater., vol. 8, no. 1, pp. 155–162, 2020, doi: 10.21603/2308-4057-2020-1-155-162. D. Kadow, N. Niemenak, S. Rohn, and R. Lieberei, “Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) - Reconstruction and guidance of the fermentation process,” LWT - Food Sci. Technol., vol. 62, no. 1, pp. 357–361, 2015, doi: 10.1016/j.lwt.2015.01.015. M. Apriyanto, “Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC),” Int. J. Food Ferment. Technol., vol. 7, no. 1, p. 25, 2017, doi: 10.5958/2277-9396.2017.00003.4. L. De Vuyst and S. Weckx, “The cocoa bean fermentation process: from ecosystem analysis to starter culture development,” J. Appl. Microbiol., vol. 121, no. 1, pp. 5–17, 2016, doi: 10.1111/jam.13045. T. S. Ooi, A. S. Y. Ting, and L. F. Siow, “Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study,” Lwt, vol. 122, no. July 2019, p. 108977, 2020, doi: 10.1016/j.lwt.2019.108977. S. Soumahoro, H. G. Ouattara, M. Droux, W. Nasser, S. L. Niamke, and S. Reverchon, “Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production,” J. Food Sci. Technol., vol. 57, no. 5, pp. 1904–1916, 2020, doi: 10.1007/s13197-019-04226-2. M. del P. López, J. C. Núñez, M. S. H. Gómez, and M. D. L. Tovar, “Physicochemical and microbiological dynamics of the fermentation of the CCN51 cocoa material in three maturity stages,” Rev. Bras. Frutic., vol. 41, no. 3, pp. 1–13, 2019, doi: 10.1590/0100-29452019010. J. Warren et al., “Experimentally modelling cocoa bean fermentation reveals key factors and their influences,” Food Chem., vol. 302, no. 1, p. 125335, 2020, doi: 10.1016/j.foodchem.2019.125335. CEDAF, “Guía Técnica El Cultivo de Cacao,” 2009. doi: 10.1016/S0365-6691(10)70034-4. O. B. Gourieva, K.B. and Tserrevitinov, “Method of evaluating the degree of fermentation of cocoa beans. USSR Patent no. 646254.,” 1979. I. A. D. Steinau, “Evaluación de la incidencia de la fermentación en la calidad del grano de cacao trinitario en caluco, sonsonate, el salvador,” 2017. G. L. Miller, “Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar,” Anal. chemestry, vol. 31, no. March, p. 60147, 1959, doi: 10.1021/ac60147a030. T. Romero-Cortes, V. Robles-Olvera, G. Rodriguez-Jimenes, and M. Ramírez-Lepe, “Isolation and characterization of acetic acid bacteria in cocoa fermentation,” African J. Microbiol. Res., vol. 6, no. 2, pp. 339–347, 2012, doi: 10.5897/AJMR11.986. K. Beheshti-Maal and N. Shafiee, “Isolation and Identification of A Novel Strain of Acetobacter ghanensis KBMNS-IAUF-6 from Banana Fruit, Resistant to High Temperature and Ethanol Concentration,” Iran. J. Med. Microbiol., vol. 13, no. 4, pp. 251–265, 2019, doi: 10.30699/ijmm.13.4.251. R. C. Team, “R: A laguage and enviroment for statistical computing.” 2013. L. De Vuyst and F. Leroy, “Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes,” FEMS Microbiol. Rev., vol. 44, no. 4, pp. 432–453, 2020, doi: 10.1093/femsre/fuaa014. G. V. M. Pereira et al., “Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans,” LWT - Food Sci. Technol., vol. 84, pp. 290–297, 2017, doi: 10.1016/j.lwt.2017.05.073. L. De Vuyst and F. Leroy, “Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes,” FEMS Microbiol. Rev., vol. 44, no. 4, pp. 432–453, 2020, doi: 10.1093/femsre/fuaa014. V. T. T. Ho, G. Fleet, and J. Zhao, “Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms,” Int. J. Food Microbiol., vol. 279, no. September 2017, pp. 43–56, 2018, doi: 10.1016/. K. C. Racine et al., “Development and characterization of a pilot-scale model cocoa fermentation system suitable for studying the impact of fermentation on putative bioactive compounds and bioactivity of cocoa,” Foods, vol. 8, no. 3, pp. 1–20, 2019, doi: 10.3390/foods8030102. V. T. T. Ho, J. Zhao, and G. Fleet, “Yeasts are essential for cocoa bean fermentation,” Int. J. Food Microbiol., vol. 174, pp. 72–87, 2014, doi: 10.1016/j.ijfoodmicro.2013.12.014. E. O. Afoakwa, J. Quao, F. S. Takrama, A. S. Budu, and F. K. Saalia, “Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans,” Int. Food Res. J., vol. 19, no. 3, pp. 1071–1077, 2012.
dc.relation.citationissue.spa.fl_str_mv	2
dc.relation.citationvolume.spa.fl_str_mv	12
dc.relation.ispartofjournal.spa.fl_str_mv	Ciencia en Desarrollo
dc.relation.bitstream.none.fl_str_mv	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/download/12242/11157
dc.relation.citationedition.spa.fl_str_mv	Núm. 2 , Año 2021 : Vol 12, Núm.2 (2021): Julio-Diciembre
dc.rights.uri.none.fl_str_mv	https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rights.accessrights.none.fl_str_mv	info:eu-repo/semantics/openAccess
dc.rights.coar.none.fl_str_mv	http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv	https://creativecommons.org/licenses/by-nc-sa/4.0/ http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv	openAccess
dc.format.mimetype.none.fl_str_mv	application/pdf
dc.publisher.spa.fl_str_mv	Universidad Pedagógica y Tecnológica de Colombia
dc.source.none.fl_str_mv	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242
institution	Universidad Pedagógica y Tecnológica de Colombia
bitstream.url.fl_str_mv	https://repositorio.uptc.edu.co/bitstreams/581a18a2-1fa1-4220-a727-f3015bd0f979/download
bitstream.checksum.fl_str_mv	c1dec80f4d1094522b00b0ef97626043
bitstream.checksumAlgorithm.fl_str_mv	MD5
repository.name.fl_str_mv	Repositorio Institucional UPTC
repository.mail.fl_str_mv	bdigital@metabiblioteca.com
_version_	1881673923127410688
spelling	Garcia González, EstefaniaOchoa Muñoz, Andrés FelipeMontalvo Rodríguez, ConstanzaOrdoñez Narvaéz, Ginna AlejandraLondoño Hernández, Liliana2021-09-07 00:00:002026-04-16T17:12:19Z2021-09-07 00:00:002021-09-070121-7488https://repositorio.uptc.edu.co/handle/001/1871710.19053/01217488.v12.n2.2021.122422462-7658https://doi.org/10.19053/01217488.v12.n2.2021.12242application/pdfUniversidad Pedagógica y Tecnológica de Colombiahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242levadurasbacterias lácticasbacterias acéticaschocolateFermentacióncacaolevadurasbacterias lácticasbacterias acéticasSucesión microbiana durante la fermentación espontánea de cacao en unidades productivasArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/coar/version/c_970fb48d4fbd8a85M. A. Chaux and M. A. Pérez, ¿Nuevos caminos para los cacaos especiales de Colombia? Una experiencia desde el proyecto Coexca 2012 - 2017, Fundación. Bogotá D.C, 2017.H. Rawel, G. Huschek, S. Tchewonpi, and T. Homann, “Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing,” Nutr. Rev., vol. 11, no. 2, p. 428, 2019, doi: 10.3390/nu11020428.M. O. Ale, A. A. Akintade, and O. O. Orungbemi, “Effects of Fermentation Techniques on the Quality of Cocoa Beans,” Int. J. Agric. Biosyst. Eng., vol. 12, no. 8, pp. 251–254, 2018.R. H. Ordoñez-Araque, E. F. Landines-Vera, J. C. Urresto-Villegas, and C. F. Caicedo-Jaramillo, “Microorganisms during cocoa fermentation: systematic review,” Foods Raw Mater., vol. 8, no. 1, pp. 155–162, 2020, doi: 10.21603/2308-4057-2020-1-155-162.D. Kadow, N. Niemenak, S. Rohn, and R. Lieberei, “Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) - Reconstruction and guidance of the fermentation process,” LWT - Food Sci. Technol., vol. 62, no. 1, pp. 357–361, 2015, doi: 10.1016/j.lwt.2015.01.015.M. Apriyanto, “Analysis of Amino Acids in Cocoa Beans Produced during Fermentation by High Performence Liquid Chromatography (HPLC),” Int. J. Food Ferment. Technol., vol. 7, no. 1, p. 25, 2017, doi: 10.5958/2277-9396.2017.00003.4.L. De Vuyst and S. Weckx, “The cocoa bean fermentation process: from ecosystem analysis to starter culture development,” J. Appl. Microbiol., vol. 121, no. 1, pp. 5–17, 2016, doi: 10.1111/jam.13045.T. S. Ooi, A. S. Y. Ting, and L. F. Siow, “Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study,” Lwt, vol. 122, no. July 2019, p. 108977, 2020, doi: 10.1016/j.lwt.2019.108977.S. Soumahoro, H. G. Ouattara, M. Droux, W. Nasser, S. L. Niamke, and S. Reverchon, “Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production,” J. Food Sci. Technol., vol. 57, no. 5, pp. 1904–1916, 2020, doi: 10.1007/s13197-019-04226-2.M. del P. López, J. C. Núñez, M. S. H. Gómez, and M. D. L. Tovar, “Physicochemical and microbiological dynamics of the fermentation of the CCN51 cocoa material in three maturity stages,” Rev. Bras. Frutic., vol. 41, no. 3, pp. 1–13, 2019, doi: 10.1590/0100-29452019010.J. Warren et al., “Experimentally modelling cocoa bean fermentation reveals key factors and their influences,” Food Chem., vol. 302, no. 1, p. 125335, 2020, doi: 10.1016/j.foodchem.2019.125335.CEDAF, “Guía Técnica El Cultivo de Cacao,” 2009. doi: 10.1016/S0365-6691(10)70034-4.O. B. Gourieva, K.B. and Tserrevitinov, “Method of evaluating the degree of fermentation of cocoa beans. USSR Patent no. 646254.,” 1979.I. A. D. Steinau, “Evaluación de la incidencia de la fermentación en la calidad del grano de cacao trinitario en caluco, sonsonate, el salvador,” 2017.G. L. Miller, “Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar,” Anal. chemestry, vol. 31, no. March, p. 60147, 1959, doi: 10.1021/ac60147a030.T. Romero-Cortes, V. Robles-Olvera, G. Rodriguez-Jimenes, and M. Ramírez-Lepe, “Isolation and characterization of acetic acid bacteria in cocoa fermentation,” African J. Microbiol. Res., vol. 6, no. 2, pp. 339–347, 2012, doi: 10.5897/AJMR11.986.K. Beheshti-Maal and N. Shafiee, “Isolation and Identification of A Novel Strain of Acetobacter ghanensis KBMNS-IAUF-6 from Banana Fruit, Resistant to High Temperature and Ethanol Concentration,” Iran. J. Med. Microbiol., vol. 13, no. 4, pp. 251–265, 2019, doi: 10.30699/ijmm.13.4.251.R. C. Team, “R: A laguage and enviroment for statistical computing.” 2013.L. De Vuyst and F. Leroy, “Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes,” FEMS Microbiol. Rev., vol. 44, no. 4, pp. 432–453, 2020, doi: 10.1093/femsre/fuaa014.G. V. M. Pereira et al., “Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans,” LWT - Food Sci. Technol., vol. 84, pp. 290–297, 2017, doi: 10.1016/j.lwt.2017.05.073.L. De Vuyst and F. Leroy, “Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes,” FEMS Microbiol. Rev., vol. 44, no. 4, pp. 432–453, 2020, doi: 10.1093/femsre/fuaa014.V. T. T. Ho, G. Fleet, and J. Zhao, “Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms,” Int. J. Food Microbiol., vol. 279, no. September 2017, pp. 43–56, 2018, doi: 10.1016/.K. C. Racine et al., “Development and characterization of a pilot-scale model cocoa fermentation system suitable for studying the impact of fermentation on putative bioactive compounds and bioactivity of cocoa,” Foods, vol. 8, no. 3, pp. 1–20, 2019, doi: 10.3390/foods8030102.V. T. T. Ho, J. Zhao, and G. Fleet, “Yeasts are essential for cocoa bean fermentation,” Int. J. Food Microbiol., vol. 174, pp. 72–87, 2014, doi: 10.1016/j.ijfoodmicro.2013.12.014.E. O. Afoakwa, J. Quao, F. S. Takrama, A. S. Budu, and F. K. Saalia, “Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans,” Int. Food Res. J., vol. 19, no. 3, pp. 1071–1077, 2012.212Ciencia en Desarrollohttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/download/12242/11157Núm. 2 , Año 2021 : Vol 12, Núm.2 (2021): Julio-DiciembrePublicationOREORE.xmltext/xml2862https://repositorio.uptc.edu.co/bitstreams/581a18a2-1fa1-4220-a727-f3015bd0f979/downloadc1dec80f4d1094522b00b0ef97626043MD51falseAnonymousREAD001/18717oai:repositorio.uptc.edu.co:001/187172026-10-30 07:02:13.329https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.com

Sucesión microbiana durante la fermentación espontánea de cacao en unidades productivas

Publicaciones similares