TABLE 2.
Bacterial growth, substrate consumption, and metabolite production, as well as carbon recovery, for fermentations performed with cocoa-specific strains of Lactobacillus plantarum, Lactobacillus fermentum, and Acetobacter pasteurianus, carried out under different conditions of substrate source availability
| Strain and fermentation conditionsa | Maximum cell population (log CFU ml−1) | Consumption (mM)b |
Production (mM)b |
Carbon recovery (%)c | |||||
|---|---|---|---|---|---|---|---|---|---|
| Glucose | Fructose | Citric acid | Lactic acid | Acetic acid | Ethanol | Mannitol | |||
| L. plantarum 80 | |||||||||
| 139 G, 139 F, 26 C | 8.03 | 36.0 ± 0.7 | 77.7 ± 0.6 | 5.50 ± 0.61 | 187 ± 1 | 5.50 ± 0.3 | 0.90 ± 0.16 | 0.0 | 80 |
| 139 G, 139 F, 26 C (pH 5.5) | 9.88 | 122 ± 1 | 125 ± 1 | 26.0 ± 1.9 | 522 ± 13 | 31 ± 0.5 | 6.89 ± 0.26 | 0.0 | 99 |
| 139 G, 139 F, 39 C | 8.66 | 32.3 ± 7.8 | 75.2 ± 7.7 | 14.2 ± 6.6 | 170 ± 8 | 5.91 ± 0.55 | 1.37 ± 0.32 | 0.0 | 72 |
| 139 G, 139 F, 52 C | 8.90 | 25.8 ± 1.2 | 39.9 ± 1.0 | 12.9 ± 2.9 | 140 ± 0 | 15.2 ± 0.5 | 0.0 | 0.0 | 96 |
| 139 G, 139 F, 104 C | 7.86 | 30.0 ± 0.7 | 63.6 ± 1.0 | 5.30 ± 2.34 | 177 ± 0 | 7.13 ± 0.63 | 0.0 | 0.0 | 92 |
| 52 C | 7.78 | 52.0 ± 0.7 | 14.4 ± 1.2 | 66.6 ± 0.5 | 0.0 | 0.0 | 56 | ||
| 139 G | 8.27 | 94.1 ± 2.9 | 173 ± 3 | 2.73 ± 0.13 | 1.48 ± 0.44 | 0.0 | 93 | ||
| 139 F | 7.90 | 86.0 ± 3.6 | 158 ± 4 | 2.96 ± 0.20 | 0.81 ± 1.02 | 0.0 | 93 | ||
| 139 G, 139 F | 8.44 | 18.0 ± 2.8 | 39.0 ± 1.4 | 106 ± 6 | 0.0 | 0.0 | 0.0 | 107 | |
| L. fermentum 222 | |||||||||
| 139 G, 139 F, 26 C | 8.39 | 24.3 ± 9.1 | 40.2 ± 5.5 | 26.0 ± 0.7 | 45.7 ± 2.5 | 60.7 ± 1.8 | 0.67 ± 1.14 | 49.1 ± 1.2 | 102 |
| 139 G, 139 F, 26 C (pH 5.5) | 9.95 | 129 ± 1 | 124 ± 1 | 25.0 ± 3.4 | 156 ± 7 | 105 ± 3 | 99.7 ± 5.6 | 115 ± 2 | 91 |
| 139 G, 139 F, 39 C | 8.67 | 26.8 ± 4.1 | 29.5 ± 7.1 | 42.5 ± 5.5 | 29.8 ± 1.1 | 55.8 ± 1.2 | 0.99 ± 0.8 | 21.7 ± 0.6 | 56 |
| 139 G, 139 F, 52 C | 8.41 | 114 ± 2 | 139 ± 3 | 52.0 ± 1.0 | 111 ± 3 | 135 ± 4 | 0.96 ± 1.05 | 153 ± 3 | 85 |
| 139 G, 139 F, 104 C | 8.51 | 80.1 ± 0.5 | 110 ± 2 | 104 ± 1 | 108 ± 2 | 179 ± 2 | 1.67 ± 0.84 | 90.7 ± 0.7 | 70 |
| 52 C | 8.49 | 52.0 ± 0.1 | 12.5 ± 0.3 | 56.8 ± 1.6 | 0.0 | 0.0 | 50 | ||
| 139 G | 8.46 | 122 ± 2 | 140 ± 1 | 4.96 ± 0.10 | 129 ± 6 | 0.0 | 94 | ||
| 139 F | 8.37 | 136 ± 5 | 54.1 ± 3.6 | 50.1 ± 3.1 | 2.77 ± 3.00 | 81.9 ± 1.6 | 93 | ||
| 139 G, 139 F | 8.42 | 126 ± 8 | 124 ± 3 | 118 ± 3 | 80.3 ± 1.9 | 38.5 ± 1.2 | 91.6 ± 17.1 | 76 | |
| A. pasteurianus 386B | |||||||||
| 38 L, 220 E | 7.81 | 35.0 ± 2.5 | 87.3 ± 0.2 | 220 ± 2 | |||||
| 75 L, 220 E | 7.63 | 73.6 ± 0.4 | 96.1 ± 6 | 220 ± 1 | |||||
| 150 L, 220 E | 7.70 | 148 ± 1 | 96.0 ± 0.8 | 220 ± 1 | |||||
| 75 L | 8.12 | 75.7 ± 0.7 | 7.31 ± 0.13 | ||||||
| 220 E | 7.52 | 101 ± 1 | 220 ± 3 | ||||||
Fermentation conditions are given as the concentration (in mM) followed by the abbreviated component: G, glucose; F, fructose; C, citric acid; L, lactic acid; or E, ethanol.
The amount of substrate consumed or metabolite produced is the difference in concentrations of the samples taken at 0 and 48 h of fermentation. In the case of PSM-AAB fermentations, lactic acid and ethanol were consumed; the acetic acid concentration was the maximum concentration produced during fermentation.
In both types of fermentations, PSM-LAB and PSM-AAB, carbondioxide was not taken into account.