Table 2.
Dynamics of the biogenic amines during cocoa beans simulated fermentation with single cultures of P. kudriavzevii ECA33 and S. cerevisiae 4.
| Biogenic Amines Content (mg/kg) | |||||
|---|---|---|---|---|---|
| Fermentation Time (h) | 0 | 24 | 48 | 96 | 120 |
| Control | |||||
| TRY | 4.8 ± 0.9 cA | 2.6 ± 0.4 bA | 0.9 ± 0.1 aA | 3.8 ± 0.5 bcA | 2.5 ± 0.3 bA |
| PHE | 2.6 ± 0.5 aA | 6.3 ± 0.5 bA | 6.7 ± 1.9 bA | 6.1 ± 1.3 bA | 6.2 ± 0.3 bA |
| PUT | 9.0 ± 0.6 cA | 6.3 ± 0.7 bA | 3.8 ± 0.6 aA | 3.7 ± 0.0 aA | 4.7 ± 0.6 abA |
| CAD | 0.8 ± 0.1 aA | 3.4 ± 0.5 bA | 2.9 ± 0.2 bA | 3.3 ± 0.3 bA | 3.1 ± 0.8 bA |
| TYR | 2.2 ± 0.1 cA | 1.1 ± 0.2 bA | 1.0 ± 0.1 bA | 0.6 ± 0.1 aA | 0.4 ± 0.0 aA |
| P kudriavzevii ECA33 | |||||
| TRY | 4.8 ± 0.9 cA | 4.6 ± 0.1 bcB | 3.6 ± 0.1 abB | 4.3 ± 0.1 bcA | 4.6 ± 0.5 bcB |
| PHE | 2.6 ± 0.5 aA | 2.4 ± 0.2 aB | 1.9 ± 0.0 aB | 3.8 ± 0.1 bB | 3.9 ± 0.8 bB |
| PUT | 9.0 ± 0.6 bA | 8.6 ± 0.5 bB | 5.5 ± 1.1 aB | 5.8 ± 1.2 aB | 5.7 ± 0.3 aA |
| CAD | 0.8 ± 0.1 aA | 0.6 ± 0.1 aB | 2.3 ± 0.4 cA | 1.5 ± 0.3 bC | 1.5 ± 0.2 bB |
| TYR | 2.2 ± 0.1 dA | 1.4 ± 0.0 cA | 1.0 ± 0.2 bA | 0.6 ± 0.1 aA | 0.4 ± 0.1 aA |
| S. cerevisiae 4 | |||||
| TRY | 4.8 ± 0.9 abA | 1.7 ± 0.1 aA | 5.8 ± 1.1 bC | 6.2 ± 1.0 bB | 7.2 ± 1.9 bC |
| PHE | 2.6 ± 0.5 bcA | 1.6 ± 0.1 abC | 3.2 ± 0.8 cC | 2.4 ± 0.2 bcC | 1.0 ± 0.1 aC |
| PUT | 9.0 ± 0.6 cA | 7.8 ± 1.6 cB | 7.7 ± 0.7 cA | 6.8 ± 1.2 aB | 7.4 ± 0.0 bC |
| CAD | 0.8 ± 0.1 aA | 2.8 ± 0.4 bA | 0.8 ± 0.2 aC | 1.0 ± 0.1 aC | 1.3 ± 0.1 aB |
| TYR | 2.2 ± 0.1 cA | 1.3 ± 0.2 bA | 0.8 ± 0.05 aA | 1.1 ± 0.1 abC | 0.8 ± 0.1 aB |
Results are expressed as means ± standard deviations. Different lowercase letters in the same row indicate significant differences (p < 0.05) among the fermentation days. Different capital letters in the same column indicate significant differences (p < 0.05) among the fermentation batch. TRY: tryptamine; PHE: 2-phenylethylamine; PUT: putrescine; CAD: cadaverine; TYR: tyramine.