Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models
Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024009587 |
| _version_ | 1797304536843419648 |
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| author | Tania María Guzmán-Armenteros José Villacís-Chiriboga Luis Santiago Guerra Jenny Ruales |
| author_facet | Tania María Guzmán-Armenteros José Villacís-Chiriboga Luis Santiago Guerra Jenny Ruales |
| author_sort | Tania María Guzmán-Armenteros |
| collection | DOAJ |
| description | Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa bean. The data was obtained by three different models: Gompertz, Baranyi, and Logistic. The cocoa beans were subjected to different OMF strengths ranging from 0 mT to 80 mT for 1 h using the Helmholtz coil electromagnetic device. The viable microbial populations of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast (Y) were quantified using the colony-forming unit (CFU) counting method. The logistic model appropriately described the growth of LAB and Y under magnetic field exposure. Whereas the Baranyi model was suitable for describing AAB growth. The microbial populations in cocoa beans exposed to magnetic fields showed lower (maximum specific growth rate (μmax), values than untreated controls, with AAB exhibiting the highest average growth rate value at 5 mT and Y having the lowest average maximum growth rate value at 80 mT. The lower maximum specific growth rates and longer lag phases when exposed to magnetic fields compared to controls demonstrate the influence of magnetic fields on microbial growth kinetics. |
| first_indexed | 2024-03-08T00:11:52Z |
| format | Article |
| id | doaj.art-2940d0497b3349f6a19c4ab22e7a2749 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T00:11:52Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-2940d0497b3349f6a19c4ab22e7a27492024-02-17T06:39:03ZengElsevierHeliyon2405-84402024-02-01103e24927Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth modelsTania María Guzmán-Armenteros0José Villacís-Chiriboga1Luis Santiago Guerra2Jenny Ruales3Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador; Escuela Superior Politécnica del Litoral, Facultad de Ingeniería Mecánica y Ciencias de la Producción, carrera de Ingeniería en Alimentos, Guayaquil, Ecuador; Corresponding author. Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador.Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, EcuadorUniversidad Central del Ecuador (UCE), Facultad de Ciencias Médicas, Carrera de Medicina, Campus El Dorador, Quito, EcuadorDepartamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, EcuadorUnderstanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa bean. The data was obtained by three different models: Gompertz, Baranyi, and Logistic. The cocoa beans were subjected to different OMF strengths ranging from 0 mT to 80 mT for 1 h using the Helmholtz coil electromagnetic device. The viable microbial populations of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast (Y) were quantified using the colony-forming unit (CFU) counting method. The logistic model appropriately described the growth of LAB and Y under magnetic field exposure. Whereas the Baranyi model was suitable for describing AAB growth. The microbial populations in cocoa beans exposed to magnetic fields showed lower (maximum specific growth rate (μmax), values than untreated controls, with AAB exhibiting the highest average growth rate value at 5 mT and Y having the lowest average maximum growth rate value at 80 mT. The lower maximum specific growth rates and longer lag phases when exposed to magnetic fields compared to controls demonstrate the influence of magnetic fields on microbial growth kinetics.http://www.sciencedirect.com/science/article/pii/S2405844024009587kinetic modelscocoa fermentationElectromagnetic fieldMicrobial growth |
| spellingShingle | Tania María Guzmán-Armenteros José Villacís-Chiriboga Luis Santiago Guerra Jenny Ruales Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models Heliyon kinetic models cocoa fermentation Electromagnetic field Microbial growth |
| title | Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models |
| title_full | Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models |
| title_fullStr | Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models |
| title_full_unstemmed | Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models |
| title_short | Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models |
| title_sort | electromagnetic fields effects on microbial growth in cocoa fermentation a controlled experimental approach using established growth models |
| topic | kinetic models cocoa fermentation Electromagnetic field Microbial growth |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024009587 |
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