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dc.creatorMoreira, I. M. V. da-
dc.creatorMiguel, M. G. da C. P.-
dc.creatorDuarte, W. F.-
dc.creatorDias, D. R.-
dc.creatorSchwan, R. F.-
dc.date.accessioned2014-11-27T19:02:19Z-
dc.date.available2014-11-27T19:02:19Z-
dc.date.issued2013-06-06-
dc.identifier.citationMOREIRA, I. M. V. et al. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids. Food Research International, Barking, v. 54, n. 2, p. 9-17, jun. 2013.pt_BR
dc.identifier.urihttp://www.journals.elsevier.com/food-research-international/pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4686-
dc.description.abstractThe intensive efforts to control the “witches' broom” fungus in Brazil have included research on resistant and more productive cocoa cultivars, but the impact of these crosses on cocoa fermentation is not known. To un- derstand the effects of breeding on cocoa fermentation, this work investigated the microbes and chemical compounds present during the fermentation of three highly productive hybrids (PH 9, PH 15 and PH 16). The microbial species present during the fermentation process were similar in all three hybrids, but the pop- ulations of lactic acid, acetic acid, and mesophilic aerobic bacteria and yeast in the PH 9 hybrid fermentations were greater than those in PH 15 and PH 16. Lactobacillus fermentum, Lactobacillus casei and Lactobacillus rhamnosus were the predominant species in all hybrid cocoa fermentations. However, the profile of the bac- terial community detected by PCR-DGGE was more complex in the PH 9 fermentation. The yeast Saccharomyces cerevisiae was predominant in the all fermentations, followed by Hanseniaspora uvarum and the genus Pichia. A similar profile of substrate consumption (glucose, sucrose, fructose and citric acid) and kinetics of major metab- olites (ethanol, acetic acid and lactic acid) was also observed, but the PH 16 hybrid presented the highest concen- trations of sugars, acids and alcohols.pt_BR
dc.languageenpt_BR
dc.publisherElsevier / Canadian Institute of Food Science and Technology Journalpt_BR
dc.rightsacesso restritopt_BR
dc.sourceFood Research Internationalpt_BR
dc.subjectCocoa fermentationpt_BR
dc.subjectChocolatept_BR
dc.subjectVolatile compoundspt_BR
dc.subjectPCR-DGGEpt_BR
dc.subjectHybridspt_BR
dc.titleMicrobial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybridspt_BR
dc.typeArtigopt_BR
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