The present study evaluated the cultural and functional characteristics of six strains acetic-acid bacteria (AAB), namely, GHUR-A11-2, SR-A24, GY-A26, GHF-A37, JS-B7, JS-C1, which were isolated from farm-made fermented vinegars. bacterial exhibited high acetic acid production capability via decomposition CaCO3, they identified as Acetobacter pasteurianus based on 16S rDNA sequences. initial pH ...

Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the producti...

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role cocoa bean through their acetic production. initiate the development of some flavor precursors that necessary for organoleptic quality cocoa, beans’ color. The starter cultures with local strains would enable preservation microbial biodiversity each country cocoa-producing areas, also...

Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In the present study, we applied the single-cell amplification technique in the metagenomics analysis of koumiss. This approach aimed at detecting the low-abundant bacteria in the koumiss. Briefly, each sample was first serially diluted until reaching the level of approx...

There are five main groups of microorganisms that participate in fermenting cocoa: filamentous fungi, yeasts, lactic acid bacteria, acetic acid bacteria, and various Bacillus species [1]. Fungi, yeasts, lactic acid bacteria, and acetic acid bacteria are active mainly in the first stage (from 0 to 48h). Yeasts convert sugar from the mucilage of cocoa beans into alcohol, and break the pectin down...

The present study was conducted to characterize the native plant growth promoting (PGP) bacteria from wheat rhizosphere and root-endosphere in the Himalayan region of Rawalakot, Azad Jammu and Kashmir (AJK), Pakistan. Nine bacterial isolates were purified, screened in vitro for PGP characteristics and evaluated for their beneficial effects on the early growth of wheat (Triticum aestivum L.). Am...

Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of individual species at 12-h intervals throughou...

The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis of the microbiota is still lacking, especia...