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Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain
International Journal of Food Microbiology ( IF 5.4 ) Pub Date : 2020-10-16 , DOI: 10.1016/j.ijfoodmicro.2020.108917
Christelle Kouamé , Gérard Loiseau , Joël Grabulos , Renaud Boulanger , Christian Mestres

The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being acquired during the fermentation of cocoa beans. Traditional fermentation is still often carried out on a small scale with wild strains of yeasts and acetic bacteria and under poorly controlled conditions leading to cocoa quality ranging from best to worst. This study is the first part of a project aiming to control quality of cocoa to produce high aromatic quality chocolate by using a mixed starter of selected strains of yeast and acetic bacteria and by controlling the conditions of fermentation. To achieve this objective, a mathematical model of the alcoholic fermentation of cocoa beans has been developed. The growth, glucose consumption and ethanol production of Saccharomyces cerevisiae LM strain in synthetic broth were modeled for the most important intrinsic (pH, glucose, ethanol, free nitrogen and oxygen levels) and extrinsic (temperature, oxygen level) fermentation parameters. The model was developed by combining the effects of individual conditions in a multiplicative way using the gamma concept. The model was validated in liquid synthetic medium at two different inoculation levels 104 and 106 CFU/mL with an increase in temperature that recorded during spontaneous fermentations. The model clearly shows that the level of inoculation and the speed of the increase in temperature clearly drive yeast growth, while other factors including pH and ethanol, free nitrogen and oxygen levels have no significant impact on yeast growth.



中文翻译:

酿酒酵母菌株酒精发酵可可豆模型的开发

巧克力的芳香品质要求使用具有高芳香潜力的可可,这是在可可豆发酵过程中获得的。传统发酵仍然经常在野生菌株的酵母和醋酸细菌的控制下,在可控质量差的条件下进行小规模发酵,导致可可质量从最佳到最差。这项研究是该项目的第一部分,该项目旨在通过使用酵母和醋酸菌的精选菌株的混合发酵剂并控制发酵条件来控制可可的质量,以生产出高芳香质量的巧克力。为了达到这个目的,已经开发了可可豆酒精发酵的数学模型。酿酒酵母的生长,葡萄糖消耗和乙醇生产针对最重要的内在(pH,葡萄糖,乙醇,游离氮和氧水平)和外在(温度,氧水平)发酵参数对合成肉汤中的LM菌株进行建模。该模型是通过使用gamma概念以乘法方式结合各个条件的影响而开发的。该模型在液体合成培养基中以两种不同的接种水平10 4和10 6  CFU / mL进行了验证,并且在自然发酵过程中记录到温度升高。该模型清楚地表明接种水平和温度升高速度明显驱动酵母生长,而其他因素(包括pH和乙醇,游离氮和氧水平)对酵母生长没有显着影响。

更新日期:2020-10-30
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