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

Lídia J R Lima; Vera van der Velpen; Judith Wolkers-Rooijackers; Henri J Kamphuis; Marcel H Zwietering; M J Rob Nout

doi:10.1128/AEM.07691-11

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

Lídia J R Lima, Vera van der Velpen, Judith Wolkers-Rooijackers, Henri J Kamphuis, Marcel H Zwietering, M J Rob Nout

Norwich Medical School

Research output: Contribution to journal › Article › peer-review

36 Citations (Scopus)

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

Original language	English
Pages (from-to)	2904-2913
Number of pages	10
Journal	Applied and Environmental Microbiology
Volume	78
Issue number	8
DOIs	https://doi.org/10.1128/AEM.07691-11
Publication status	Published - Apr 2012

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

Access to Document

10.1128/AEM.07691-11

Cite this

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title = "Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder",

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 ",

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author = "Lima, {L{\'i}dia J R} and {van der Velpen}, Vera and Judith Wolkers-Rooijackers and Kamphuis, {Henri J} and Zwietering, {Marcel H} and Nout, {M J Rob}",

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AU - Zwietering, Marcel H

AU - Nout, M J Rob

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