Effect of the Reduction of Ochratoxin a and Free Fatty Acids Production in Dry Fermented Cocoa Beans Using Bacillus sp. on the Sensory Quality of Chocolate Produced Thereof | Chapter 1 | Current Perspectives in Agriculture and Food Science Vol. 7

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

Effect of the Improvement of Cocoa Raw Material Quality by Application of Anti-Fungal Bacillus Strains during Fermentation on the Chocolate Sensory Attributes | Chapter 8 | Research Advances and Challenges in Agricultural Sciences Vol. 2

This chapter focuses on evaluating the effect of application of anti-fungal Bacillus strains on cocoa beans fermentation. Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. This study involved in developing antifungal Bacillus strains culture to enhance the process of cocoa beans.

Seven strains of the genus Bacillus, namely Bacillus mycoides, B. protéolyticus, B. albus, B. subtilis, B. paramycoides, B. toyonensis and B. thuringiensis strain ATCC 10792 were used in this study. The antagonistic bacteria of the genus Bacillus were obtained from spontaneous cocoa beans fermentation.

Solid culture media inoculated with bacterial and fungal isolates were cultivated under aerobic conditions at 30ºC for 5 days. All the strain have strong antifungal activity and the cocoa beans in Cote d'Ivoire were inoculated into 180-kg boxes for fermentation in three time-independent replications, each with a spontaneous control fermentation. This chapter revealed that the B. thuringiensis strain ATCC 10792 did not affected the fermentation process and cocoa bean quality. The anti-fungal in vivo assays revealed that the B. thuringiensis strain ATCC 10792 completely inhibited growth of all fungi on the surface of cocoa beans. The result demonstrated that there are no appreciable variations in the sensory assessment of chocolates forall treatments. B. thuringiensis strain ATCC 10792 did not affect the aroma, texture, or appearance of the chocolate, as evidenced by the excellent sensory quality of the control and chocolates made from the inoculated cocoa beans.

B. thuringiensis strain ATCC 10792 isolated from cocoa beans showed the highest inhibitory activity against Aspergillus carbonarius voucher IHEM 661 and contributed in a significant suppress fungal growth when it was cultured in combination with cocoa beans contaminated by molds. About sensory evaluation of chocolates made from the inoculated cocoa beans with B. thuringiensis strain ATCC 10792 and non-inoculated control, consumers did not report a significant preference for either chocolate (p < 0.5). Due to an acceptable sensory property, it can be concluded that B. thuringiensis strain ATCC 10792 could be successfully used in the production of dark chocolate. This observation allows thinking that B. thuringiensis strain ATCC 10792 cultures should be investigated in further studies for an effective biological control of mycotoxins during the traditional processing of cocoa.

Author(s) Details:

Adobi Christian Kadjo,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Guézéré Corinne Beugre,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Koumba Maï Kone,
Département de Formation et de Recherche en Génie Chimique et Agro-alimentaire (DFR-GCAA) Institut National Polytechnique Félix HOUPHOUËT-BOIGNY. Bp 1093, Yamoussoukro, Côte d’Ivoire.

Kra Brou Didier Kedjebo,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Pauline Mounjouenpou,
Laboratoire de Technologie Alimentaire, IRAD, BP 2067 Yaoundé, Cameroon.

Noël Durand,
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.

Angélique Fontana,
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.

Tagro Simplice Guehi,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Please see the link here: https://stm.bookpi.org/RACAS-V2/article/view/13055

Curing of Mammalian Cell Lines from Severe Bacterial Contamination: A Descriptive Approach | Chapter 10 | Innovations in Microbiology and Biotechnology Vol. 5

The use of mammalian cell culture in the study of human cellular physiological processes has been demonstrated. Microbial contamination, on the other hand, is still a prevalent and important problem for researchers around the world, and it happens even when strict aseptic procedures are followed. This can have major consequences, such as corrupted results and the loss of crucial biological samples due to erroneous, non-reproducible data. Mycoplasma is the most prevalent causal agent found in mammalian cell lines. The identification and eradication of bacterial contamination observed during mammalian cell line culture are described in this article. Because of the contamination, we were on the verge of losing the cell lines. Using 16S rDNA sequencing, the contaminant was identified as gram-positive bacteria from the species Bacillus that was already resistant to penicillin and streptomycin. The cultures were treated for two weeks with a cocktail of antibiotics, including ciprofloxacin and gentamicin, in varied doses to determine the most efficient curing dose with the least cytotoxicity. The cells were eventually found to be bacterial-free. As a result, even in the absence of additional antimicrobial treatment, cell lines maintained for an extended period of time (under the microscope) remained healthy and normal. Finally, using FACS, we discovered that these cells preserved their typical cell cycle features.

Author (s) Details

Ms. Garima Singh
Molecular Biology Unit, Institute of Medical Sciences, Banaras Hindu University, Varanasi, UP- 221005, India.


Ms. Kumud Tiwari
Molecular Biology Unit, Institute of Medical Sciences, Banaras Hindu University, Varanasi, UP- 221005, India.


Mr. Samarendra K. Singh
Molecular Biology Unit, Institute of Medical Sciences, Banaras Hindu University, Varanasi, UP- 221005, India and School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi, UP- 221005, India.


View Book :- https://stm.bookpi.org/IMB-V5/article/view/6571

Determination of Phosphate and Potassium Solubilizing Bacteria from Weathered Materials of Denatured Rock Mountain, HaTien, KienGiang Province, Vietnam | Chapter 5 | New Visions in Biological Science Vol. 1

 The major important macronutrients for plants are phosporus (P) and potassium (K). Bio-fertilizers containing phosphate and potassium solubilizing bacteria can be used as an alternative to keep available P and K in the soil. It is important to identify phosphate- and potassium-solubilizing bacteria from weathered components of denatured rock mountain in order to develop such a bio-fertilizer. On modified Aleksandrov medium, twenty-five strains were isolated from samples of soils/weathered rocks from HaTien Mountain in KienGiang, Vietnam. Their colonies were spherical or irregular in shape, white to yellow in colour, with rod-shaped, motile cells. Phosphorus (P) and potassium are the two most critical macronutrients for plants (K). To preserve available P and K in the soil, bio-fertilizers containing phosphate and potassium solubilizing bacteria can be utilised. In order to produce such a bio-fertilizer, it is necessary to find phosphate- and potassium-solubilizing bacteria from weathered components of denatured rock mountains. Twenty-five strains were isolated from samples of soils/weathered rocks from HaTien Mountain in KienGiang, Vietnam, on modified Aleksandrov medium. Their colonies were spherical or irregularly shaped, white to yellow in colour, and had motile rod-shaped cells. TC1A strain had 99.90 percent identity with Bacillus paramycoides strain 2914 (MT611870); CH7D strain had 99.88 percent identity with Bacillus megaterium strain LCR107 (FJ976616); TD6B strain had 99.81 percent identity with Bacillus subtilis strain R0-14 (MN330151); and CH9E strain had 99.43 percent identity with Agrobacterium tumefaciens strain ICMP5856 (MW363338). The strain TC1A was chosen because of its high phosphate and potassium solubilizing capacity, as well as its future potential for application in bio-fertilizer production.

Author (S) Details

Cao Ngoc Diep
Biotechnology R&D Institute, CanTho University, Vietnam.

Bui The Vinh
CanTho Dairy Factory, Vietnam.

View Book :- https://stm.bookpi.org/NVBS-V1/article/view/3173