Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.)

Authors

Hanni Tsaaqifah , Fahrurrozi Fahrurrozi , Anja Meryandini

DOI:

10.29303/jppipa.v9i2.3045

Published:

2023-02-28

Issue:

Vol. 9 No. 2 (2023): February

Keywords:

Lactic acid bacteria; Cocoa bean fermentation; Starter culture; Antifungal

Research Articles

Downloads

How to Cite

Tsaaqifah , H. ., Fahrurrozi, F., & Meryandini, A. (2023). Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.). Jurnal Penelitian Pendidikan IPA, 9(2), 825–831. https://doi.org/10.29303/jppipa.v9i2.3045
Crossref
Scopus
Google Scholar
Europe PMC

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

This research aims to select the potential lactic acid bacteria (LAB) for starter culture for cocoa beans fermentation. The bio-control activity against mycotoxigenic fungi were also evaluated. The indigenous LAB was analized from Sukabumi cocoa beans fermentation by spontaneous method for four days (96 hours). The preliminary screening of LAB were observed by clear zone forming, morphology characterization and catalase activity. The LAB were screened for their ability to resist acidity, ethanol, and heat, and their ability to produce high acid and antifungal. The antifungal capability was antagonistic assays to Aspergillus ochraceus IPBCC 88.033 on Potato Dextrose Agar (PDA) medium.  The result showed that the selected acid bacteria isolate, H 2.34, were antifungal-producing strains, and resist acidity, ethanol and heat, which was suitable property for starter culture and biopreservation agent. The study demonstrated the selection of local Indonesian LAB from Sukabumi fermented cocoa bean to observe the potential of isolate as a starter culture and biopreservation agent

References

Abedi, E., & Seyed M.B.H. (2020). Lactic acid production-producing microorganisms and substrates sources-state of art. Heliyon, 6(10), e04974. http://doi.org/10.1016/j.heliyon.2020.e04974

Aunsbjerg, S. D., Honoré, A. H., Marcussen, J., Ebrahimi, P., Vogensen, F. K., & Benfeldt, C. (2015). Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt. International journal of food microbiology, 194, 46–53. http://doi.org/10.1016/j.ijfoodmicro.2014.11.007

Delavenne, E., Ismail, R., Pawtowski, A., Mounier, J., Barbier, G., & Le Blay, G. (2013). Assessment of lactobacilli strains as yogurt bioprotective cultures. Food Control, 30, 206–213. https://doi.org/10.1016/j.foodcont.2012.06.043

Fossi, B. T., Ngah, B. G., Nchanji, G. T., Wanji, S., & Ndjouenkeu, R. (2016). Lactobacilli cultures against ochratoxin A producing moulds isolated from cocoa in the South West Region of Cameroon. Br. Microbiol. Res. J, 15(1), 1-16, http://doi.org/10.1088/1755-1315/807/2/022048

Ganeswari, I., S. Bariah, & K.Y. Sim. (2015). Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation. International Food Research Journal, 22(1), 70-76. Retrieved from http://www.ifrj.upm.edu.my/22%20(01)%202015/(11).pdf

Illeghems, K., De Vuyst, L., & Weckx, S. (2015). Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes. BMC Genomics, 16, 766-779. https://doi.org/10.1186/s12864-015-1927-0

Kouame, L.M., Koua, G.A.Y., Niamke, J.A., Goualie, B.G., & Niamke, S.L. (2015). Cocoa fermentation from agneby – tiassa: biochemical study of microflora. American Journal of BioScience, 3(5), 203-211. https://doi.org/10.11648/j.ajbio.20150306.12

Kresnowati, M.T.A.P., & Febriami, H. (2016). Mapping the effects of starter culture addition on cocoa bean fermentation. ASEAN Engineering Journal, 5(1), 25-37. https://doi.org/10.11113/aej.v5.15465

Kresnowati, M.T.A.P., Suryani, L., & Affifah, M. (2013). Improvment of cocoa beans fermentation by LAB starter addition. Journal of Medical and Bioengineering, 2(4), 274-278. https://doi.org/10.12720/jomb.2.4.274-278

Lefeber, T., Papalexandratou, Z., Gobert, W., Camu, N., & de Vuyst, L. (2012). On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food Microbiology, 30(2), 1-14. https://doi.org/10.1016/j.fm.2011.12.021

Mahazar, N.H., Sufian, N.F., Meor, H.A.S., Norhayati, H., Mathawan, M., & Rukayadi, Y. (2015). “Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation. International Food Research Journal, 22(5), 1783-1787. Retrieved from http://www.ifrj.upm.edu.my/22%20(05)%202015/(7).pdf

Matei, A., Calina, P.C., Sorin, M. Gabi-Mirela M., & Rodino, S. (2014). Comparative antifungal effect of lactic acid bacteria strains on Penicillium digitatum. Bulletin UASVM Food Science and Technology, 72(2), 226-230. Retrieved from https://www.cabdirect.org/cabdirect/abstract/20153423569

Moreira, I.M.V., Maria. G.C.P.M., Whasley, F.D., Disney, R.D., & Rosane, F.S. (2013). Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids. Food Research International, 54(1), 9-17. https://doi.org/10.1016/j.foodres.2013.06.001

Muhialdin, B. J., Algboory, H. L., Kadum, H., Mohammed, N. K., Saari, N., & Hassan, Z. (2020). Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds. Food Control, 109, 106898. https://doi.org/10.1016/j.foodcont.2019.106898

Nanasombat, S., Phunpruch, S., & Jaichalad, T. (2012). Screening and identification of lactic acid bacteria from raw seafoods and thai fermented seafood products for their potential use as starter cultures. Songklanakarin Journal of Science and Technology, 34(3), 255-262. Retrieved from https://doaj.org/article/e9ab37420e184ced8ae0b2c769ebc0ff

Pereira, G.V., Miguel, M.G., Ramos, C.L., & Schwan, R.F. (2012). Microbiological and physicochemical characterization of small-scale cocoa fermentation and screening of yeast and bacteria strain for the development of a defined starter culture. Applied and Environmental Microbiology, 78(15), 5395-5405. https://doi.org/10.1128/AEM.01144-12

Rather, I.A., Seo, B.J., Rejish, K.V.R., Choi, U.H., Choi, K.H., Lim, J.H. & Park, Y.J. (2013). Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative. Letters in Applied Microbiology, 57(1), 69-76. https://doi.org/10.1111/lam.12077

Ryu, E.H., Yang, E.J., Woo, E.R., & Chang, H.C. (2014). Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi. Food Microbiol, 41, 19–26. https://10.1016/j.fm.2014.01.011

Salazar, M.M.M., olga, L.M.A., Maurem, P.AC., & Pilar, X.L.M. (2022). Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum. Food Microbiology, 101, https://doi.org/10.1016/j.fm.2021.103896

Shi, C., & Maryam, M. (2022). Lactic acid bacteria as biopreservation against spoilage molds in dairy products- A Review. Frontiers in microbiology, 12, 4283. https://doi.org/10.3389/fmicb.2021.819684

Shi, C., Yan, P., Li, J., Wu, H., Li, Q., & Guan, S. (2014). Biocontrol of Fusarium graminearum growth and deoxynivalenol production in wheat kernels with bacterial antagonists. International Jornal of Environmental Research Public Health, 11, 1094-1105. https://doi.org/10.3390/ijerph110101094

Sulistyo, J., Cahyaningsih, H.E., & Jenny, B.S.L. (2014). Application of lactic acid bacteria to control microbial contaminants during fermentation of cocoa beans. International Journal of Research Agriculture Food Science, 2: 16-24. Retrieved from https://dspace.uc.ac.id/handle/123456789/5470

Turnip, E.R., Widanarni, & Anja Meryandini. (2018). Selection of lactic acid bacteria as a probiotic and evaluated its performance on gnobiotic catfish Clarias sp. Jurnal Akuakultur Indonesia, 17(1), 68-80. https://doi.org/10.19027/jai.17.1.68-80

Author Biographies

Hanni Tsaaqifah , Biotechnologi Study Program, Graduate School, IPB University, Kampus Dramaga Bogor 16680, Indonesia.

Fahrurrozi Fahrurrozi, Research Center for Marine and Land Bioindustry, Research Organization for Earth Science and Maritime. BRIN. Jl. Raya Senggigi, Kodek Bay, Malaka, Pemenang, Nort Lombok, West Nusa Tenggara, 83352, Indonesia Pusat Riset Bioindustri Laut dan Darat, Badan Riset dan Inovasi Nasional, Indonesia.

License

Copyright (c) 2023 Anja Meryandini, Hanni Tsaaqifah , Fahrurrozi Fahrurrozi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).