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Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Authors :
Endang Sutriswati Rahayu
Rokhmat Triyadi
Rosyida N. B. Khusna
Titiek Farianti Djaafar
Tyas Utami
Tri Marwati
Retno Utami Hatmi
Source :
Fermentation, Vol 7, Iss 3, p 192 (2021)
Publication Year :
2021
Publisher :
MDPI AG, 2021.

Abstract

Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces the quality and may produce mycotoxins, which can cause poisoning and death. Aspergillus niger is a fungus that produces ochratoxin A, which is often found in dried agricultural products such as seeds and cereals. In this study, we applied indigenous Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as starter cultures for cocoa bean fermentation. We found that the use of L. plantarum HL-15 individually or in combination Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as a starter for cocoa bean fermentation can inhibit the growth of A. niger YAC-9 and the synthesis of ochratoxin A during fermentation and drying. With biological methods that use indigenous Lactobacillus plantarum HL-15 individually or in combination with Candida famata HY-37 and Acetobacter spp. HA-37, we successfully inhibited contamination by ochratoxin-A-producing fungi. Thus, the three indigenous microbes should be used in cocoa bean fermentation to inhibit the growth of fungi that produce mycotoxins and thus improve the quality.

Details

Language :
English
ISSN :
23115637
Volume :
7
Issue :
3
Database :
Directory of Open Access Journals
Journal :
Fermentation
Publication Type :
Academic Journal
Accession number :
edsdoj.54eb0f2c54f04525b094a95ad1f886da
Document Type :
article
Full Text :
https://doi.org/10.3390/fermentation7030192