African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 4837

Full Length Research Paper

Emphasis on functional properties of cocoa-specific acidifying lactic acid bacteria for cocoa beans fermentation improvement

Evelyne Cho Adiko
  • Evelyne Cho Adiko
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar
Ginette Gladys Doue
  • Ginette Gladys Doue
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar
Lessoy Thierry Zoue
  • Lessoy Thierry Zoue
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar
Sebastien Lamine Niamke
  • Sebastien Lamine Niamke
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar


  •  Received: 13 March 2018
  •  Accepted: 07 May 2018
  •  Published: 21 May 2018

Abstract

Lactic acid bacteria (LAB) strains isolated from six main Ivorian cocoa producer regions were investigated based on their biochemical properties in order to select the best one as potential starter. Three main technological and useful properties for good cocoa beans fermentation were monitored among the 568 isolated LAB strains. Thus, between the 408 cocoa-specific acidifying LAB strains identified, 05.88% (24 isolates) of them were able to maintain this activity in pH and temperature conditions as same as fermentation heap with an acidifying rate ranged within 0.03±0.00 to 1.19±0.070%. All these 24 cocoa-specific acidifying LAB strains displayed the ability to degrade the citrate while six (25%) of them were able to produce acetoin. These six LAB strains namely T1Gb8, T6C5, T6C12, T7C8, T9C9 and T11C5 were identified as Lactobacillus plantarum. They were the best able to continuously produce lactic acid in the required standards. Firstly under varying condition of temperature (30 à 45°C) and pH (3 à 6) with sharp acid (acetic, lactic and citric acids) influence. Secondly beyond 8% of ethanol content. The highlighted properties in this study and the performance of these six strains may make them best candidate as starters for cocoa fermentation control.

Key words: Lactic acid bacteria, cocoa-specific acidifying, technological properties, starter, Ivorian cocoa, fermentation.