Summary
The yeast flora involved in the traditional fermentation process of cocoa during four harvest seasons in the Ivory Coast was studied. Twenty-nine species belonging to 11 genera were identified. The following species were the most frequently isolated:Saccharomyces chevalieri,Pichia membranaefaciens, Candida krusei, Torulopsis holmii, Torulopsis Candida. This flora is similar to that found in other parts of the world.
Résumé
La flore de levures dans la fermentation des fèves de cacao en Côte d'Ivoire La flore des levures intervenant dans la fermentation traditionnelle du cacao a été étudiée en Côte d'Ivoire au cours de quatre saisons de récolte. Vingt-neuf espèces appartenant à 11 genres ont été identifiées. Les espèces les plus fréquemment isolées sont:Saccharomyces chevalieri, Pichia membranaefaciens, Candida krusei, Torulopsis holmii, Torulopsis Candida. Cette flore est similaire à celles trouvées dans d'autres parties du monde.
Resumen
Levaduras en la fermentación del cacao en la Costa de Marfil Se estudiaron las levaduras envueltas en la tradicional fermentación del cacao durante cuatro cosechas consecutivas en la Costa de Marfíl. Las especies aisladas con mayor frecuencia fueron las siguientes:Saccharomyces chevalieri, Pichia membranaefaciens, Candida krusei,Torulopsis holmii, Torulopsis candida. Flora que es similar a la hallada en otras partes del mundo.
Similar content being viewed by others
References
Barnett, J. A., Payne, R. W. &Yarrow, D. 1983Yeasts: Characteristics and Identification. Cambridge: Cambridge University Press.
Carr, J. G. 1982 Cocoa. InEconomic Microbiology Vol. 7, ed. Rose, A. H. p. 275. London: Academic Press,.
Carr, J. G., Davies, P. A. &Dugan, J. 1979Cocoa Fermentation in Ghana and Malaysia. I. Research Station, Long Ashton, Bristol.
Ciferri, C. 1931 Cocoa.Journal of the Department of Agriculture, Puerto Rico 15, 233–246.
Daguenet, G.,Parvais, J. P.,Gueule, D. &Guiraud, J. P. 1980Essais de fermentation du cacao en Côte d'Ivoire. Rapport interne IRCC Montpellier (non publié).
Decamargo, R. J., Leme, J. &Filho, A. M. 1963 General observations on the micro-flora of fermenting cocoa beans in Bahia.Food Technology 17, 116–123.
Gauthier, B., Guiraud, J. P., Vincent, J. C., Parvais, J. P. &Galzy, P. 1977 Remarques sur la flore de levures dans la fermentation traditionelle du cacao en Côte d'Ivoire.Revue des fermentations et des industries alimentaires 32, 160–162.
Kreger-VAN Rij, N. J. W. 1984The Yeasts — A Taxonomic Study. Amsterdam: Elsevier.
Lodder, J. ed. 1970The Yeasts — A Taxonomic Study 2nd edn. Amsterdam: North-Holland.
Maravalhas, N. 1966 Mycological deterioration of cocoa beans during fermentation and storage in Bahia.International Chocolate Review 21, 375–383.
Martelli, H. L. &Dittmar, H. F. K. 1961 Cocoa fermentation. V. Yeasts isolated from cocoa beans during the curing process.Applied Microbiology 9, 370–378.
Roelofsen, P. A. 1958 Fermentation, drying and storage of cacao beans.Advances in Food Research 8, 225–238.
Rohan, T. A. 1958 Processing of raw cocoa.Journal of Food and Agriculture 9, 542–553.
Rombouts, J. E. 1952 Critical review of the yeast species previously described from cocoa.Tropical Agriculture, Trinidad 30, 34–39.
Sanchez, J. 1983 Etude de la fermentation du cacao: essai de deux techniques nouvelles. Thèse de Docteur-ingénieur. Montpellier, France.
Sanchez, J., Guiraud, J. P. &Galzy, P. 1984 A study of the galacturonase activity of several strains isolated from cocoa.Applied Microbiology and Biotechnology 20, 262–267.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Ravelomanana, R., Guiraud, J.P., Vincent, J.C. et al. The yeast flora of cocoa bean fermentation in the Ivory Coast. World J Microbiol Biotechnol 1, 319–326 (1985). https://doi.org/10.1007/BF01553416
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01553416