TABLE 4.
Formation of organic acids and ethanol during simulated two-phase cocoa pulp fermentation
| Organism(s) | Phasea | Mean concn ± SD (mM) |
|||
|---|---|---|---|---|---|
| Citrate | Lactate | Acetate | Ethanol | ||
| L. fermentum NCC 575 | First | 1.3 ± 0.2 | 91.1 ± 1.1 | 106.6 ± 2.0 | NDb |
| Second | 1.0 ± 0.2 | 21.4 ± 1.3 | 76.0 ± 2.2 | ND | |
| S. cerevisiae NYSC 2 | First | 47.0 ± 0.4 | 0.9 ± 0.1 | 7.5 ± 1.3 | 360.9 ± 14.5 |
| Second | 47.1 ± 1.1 | 0.7 ± 0.1 | 21.0 ± 5.7 | 239.2 ± 7.0 | |
| L. fermentum NCC 575 + S. cerevisiae NYSC 2c | First | 0.2 ± 0.2 | 104.1 ± 0.2 | 117.2 ± 3.5 | 75.4 ± 6.9 |
| Second | 0.1 ± 0.1 | 5.8 ± 6.6 | 121.5 ± 15.6 | ND | |
a
For the first phase, PSM-LAB was inoculated with L. fermentum NCC 575 and/or S. cerevisiae NYSC 2. The cell-free supernatant of each fermentation broth, obtained after incubation for 24 h, was inoculated with A. pasteurianus NCC 316 and incubated for another 12 h (second phase). The concentrations obtained after each of these cultivations are presented.
b
ND, not detected (limit of detection, <0.2 mM).
c
Cocultivation of both microorganisms.