Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder

Lima, Lídia J R, van der Velpen, Vera, Wolkers-Rooijackers, Judith, Kamphuis, Henri J, Zwietering, Marcel H and Nout, M J Rob (2012) Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder. Applied and Environmental Microbiology, 78 (8). pp. 2904-2913. ISSN 0099-2240

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Abstract

We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolated and characterized (identity, genetic diversity, and spore heat resistance), in view of their relevance to the quality of downstream heat-treated cocoa-flavored drinks. In the nibs (broken, shelled cocoa beans), average levels of total aerobic microorganisms (TAM) (4.4 to 5.6 log CFU/g) and aerobic total spores (TS) (80°C; 10 min; 4.3 to 5.5 log CFU/g) were significantly reduced (P

Item Type: Article
Uncontrolled Keywords: bacteria, aerobic,biodiversity,biota,cacao,cluster analysis,colony count, microbial,dna, bacterial,dna, ribosomal,denaturing gradient gel electrophoresis,food handling,industrial microbiology,molecular sequence data,phylogeny,rna, ribosomal, 16s,sequence analysis, dna
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Depositing User: Pure Connector
Date Deposited: 16 May 2014 11:44
Last Modified: 24 Jul 2019 19:55
URI: https://ueaeprints.uea.ac.uk/id/eprint/48492
DOI: 10.1128/AEM.07691-11

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