Ochratoxin A (OTA) is a mycotoxin causing serious adverse
human and animals health effects while free fatty acids (FFA) are carboxilic
acids from hydrolysis of cocoa butter due to the lipolytic filamentous fungi
activity. During the primary post-harvest processing notably the storage, the
quality of dry fermented cocoa beans is currently altered due to the elevated
production of both FFA and OTA ascribed to the growth of both extracellular
lipase and mycotoxins producing filamentous fungi species regarding. This study
investigated the ability of two Bacillus species to reduce both the OTA and FFA
production in dry fermented cocoa beans by inhibiting the growth of producing
filamentous fungi strains. Cocoa beans were extracted from cocoa pods of the
cultivar ripe pods Amelonado, Ivorian first generation of hybrids (Forastero)
and open pollinated progenies harvested at farmer plantations in October 2020.
Fourteen Bacillus species isolated from both fermented African locust seeds (9)
and cocoa beans (5) were identified using molecular tools. Antifungal activity
of these Bacillus species against the growth of OTA producing Aspergillus
carbonarius strain was highlighted. Suspensions of each antifungal Bacillus
strain cells adjusted to 108 CFU.mL-1 were individually inoculated to 80 kg of
fresh cocoa beans extracted from cocoa pods stored during 0, 4, 7 and 10 days.
Cocoa beans fermentation was processed with two turnings at 48 and 96 hours of
the process for 6 days. Fermented cocoa beans were sun-dried until to 7-8%
moisture. FFA and OTA of cocoa beans were quantified by Association of Official
Analytical Chemists (AOAC) and high-performance liquid chromatography with
fluorescence detection (HPLC-FD) methods respectively. Main results indicated
that Bacillus halotolerans and Bacillus thuringiensis strain ATCC 10792 were
greater antifungic than Bacillus paramycoides, Bacillus subtilis Subsp
subtilis, Bacillus subtilis, Bacillus albus, Bacillus thuringiensis strain IAM
12077. Their inoculation to cocoa beans during spontaneously fermentation
totally removed OTA and strongly reduced FFA production. The results of this
study indicate that various Bacillus species could be applied as promising
biological agents to improve the microbiological quality, to remove OTA from dry
fermented cocoa beans and to reduce their FFA content without influencing the
organoleptic attributes of the chocolate produced thereof.
Author(s) Details:
Kadjo Adobi Christian,
Laboratoire de Biotechnologie et Microbiologie des aliments, UFR
Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801
Abidjan 02, Côte d’Ivoire.
Houphouet
Kouakou Richard,
Laboratoire
de Biotechnologie et Microbiologie des aliments, UFR Sciences et Technologies
des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Kone Koumba Maï,
Département de Formation et de Recherche en Génie Chimique et
Agroalimentaire (DFR-GCAA) Institut National Polytechnique Félix
HOUPHOUËT-BOIGNY. Bp 1093, Yamoussoukro, Côte d’Ivoire.
Fontana Angélique,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier
Cedex 5, France and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro,
La Réunion University, Montpellier, France.
Durand Noël,
CIRAD,
UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France
and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion
University, Montpellier, France.
Montet
Didier,
CIRAD,
UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France
and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion
University, Montpellier, France.
Guehi Tagro Simplice,
Laboratoire de Biotechnologie et Microbiologie des aliments, UFR
Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801
Abidjan 02, Côte d’Ivoire.
Please see the link here: https://stm.bookpi.org/CPAFS-V7/article/view/13399
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