Published Ahead of Print 2 February 2007. 10.1128/AEM.02189-06. 2007, 73(6):1809. DOI: Appl. Environ. Microbiol. Vancanneyt and Luc De Vuyst Cleenwerck, Peter Vandamme, Jemmy S. Takrama, Marc Nicholas Camu, Tom De Winter, Kristof Verbrugghe, Ilse Fermentation of Cocoa Beans in Ghana Bacteria Involved in Spontaneous Heap of Lactic Acid Bacteria and Acetic Acid Dynamics and Biodiversity of Popula...

Cocoa is naturally fermented in the field before the cocoa seeds are removed for processing. We assessed the dynamics of lactic acid bacteria during cocoa fermentation in Bahia, Brazil. During five days of fermentation, temperature and pH were measured and beans were collected for genomic DNA extraction every 12 h. The DNA was used as a template for amplification with Lac1-Lac2 and Lac3-L...

Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and ageing plantations, leading to price fluctuations and the necessity for the industry to find high quality cocoa butter alternatives. This study explored the potential of a wild mango (Mangifera sylvatica), an u...

Technological and economic developments are directly proportional to the industrial sector, especially in countries that still developing. The food industry is one of them. Chocolate growing foods industri. research on Comparison Drying Rate Cocoa Beans Using a Dryer with Electricity Solar Energy was carried out using an experimental method, namely electricity coming from solar panels then PLN....

Cocoa and chocolate, prepared from cocoa beans that originate from the fruits of the cocoa tree Theobroma cacao, have a long-standing reputation as healthy food, including mood-enhancing effects. In spite of many clinical trials with chocolate, cocoa, or its constituents, the mechanisms of action on mood and cognition remain unclear. More in particular, it is still controversial which constitue...

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its healthy and sensory properties. Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering. During cocoa processing, the nat...

Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in a process leading to cocoa beans with the characteristic cocoa flavour and taste. The microbiology of Ghanaian cocoa fermentations was investigated using culture-dependent and culture-independent met...

Cocoa beans (Theobroma cacao) are processed into cocoa beverage through fermentation, drying, roasting and grounding of the seed to powder. The mycological quality of 39 samples of different brand of these cocoa – based beverage referred to as ‘eruku oshodi’ collected from 3 different markets in south – west Nigeria was determined by serial dilution using the pour plate method on Potato Dextros...

Cadmium (Cd) is a highly toxic metal for plants, even at low concentrations in the soil. The annual production of world cocoa beans is approximately 4 million tons. Most of these fermented and dried beans are used in the manufacture of chocolate. Recent work has shown that the concentration of Cd in these beans has exceeded the critical level (0.6mgkg-1 DM). The objective of this study was to e...

The continuous use of copper-based fungicide over the years in the control of black pod disease has led to heavy-metal accumulation in cocoa soils due to its non biodegradable nature. Considering the limited, available forest, it is therefore, necessary for the existing heavy-metal contaminated cocoa soils to undergo soil remediation in order to reduce the bioavailability of metals for plant up...