Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity
The effects of Candida sp. and Blastobotrys sp. starters on fermentation of cocoa beans were studied to determine the potential antibacterial activity of its extracts against foodborne pathogens. The fermentations of cacao beans using Candida sp. and Blastobotrys sp. were conducted for seven days. T...
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| Format: | Article |
| Language: | English |
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Oriental Scientific Publishing Co.
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54081/1/Effects%20of%20Candida%20sp.%20and%20Blastobotrys%20.pdf |
| _version_ | 1796976009881321472 |
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| author | Mat, Siti Alyani Mohd Daud, Ili Syuhada Mohamad Rojie, M. H. Hussain, Norhayati Rukayadi, Yaya |
| author_facet | Mat, Siti Alyani Mohd Daud, Ili Syuhada Mohamad Rojie, M. H. Hussain, Norhayati Rukayadi, Yaya |
| author_sort | Mat, Siti Alyani |
| collection | UPM |
| description | The effects of Candida sp. and Blastobotrys sp. starters on fermentation of cocoa beans were studied to determine the potential antibacterial activity of its extracts against foodborne pathogens. The fermentations of cacao beans using Candida sp. and Blastobotrys sp. were conducted for seven days. The observed parameters including pH and temperature monitoring during fermentation, detected active compounds, and invitro antibacterial activity against several foodborne pathogens at on sampling day 0, 3 and 7. Spontaneous fermentation (without starter culture added) was used as control. The pH during fermentation increased from pH 3.00 to 7.97, pH 3.00 to 7.68, and pH 3.00 to 7.54 for spontaneous, Candida sp. and Blastobotrys sp. fermentation respectively. The temperatures of fermentation ranged from 28oC to 33oC, 28oC to 32oC, and 28oC to 32oC for fermentation by spontaneous, Candida sp. and Blastobotrys sp., respectively. Gas Chromatography Mass Spectrometry (GC-MS) analyses showed several active compounds including caffeine, theobromine, gamma-tocopherol, stigmasterol and beta-sitosterols in all three fermentations. Caffeine content was the highest (74.59%) in control fermentation in earlier process. Theobromine content was higher for control fermentation compared to other Candida sp. and Blastobotrys sp. fermentation. Generally, gamma-tocopherol, stigmasterol and beta-sitosterols contents declined in the middle of the fermentation period but increased again towards the end. Fermented cocoa beans extract exhibited antibacterial activity against Bacillus cereus, Bacillus subtilis, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella enteritica, and Staphylococcus aureus. However, the extracts did not show any antibacterial activity against Listeria monocytogenes and Pseudomonas aeruginosa. In summary, the addition of starter cultures namely Candida sp. and Blastobotrys sp. in fermentation of cocoa beans able to trigger off the active compounds and show potent antibacterial activity against several foodborne pathogens. |
| first_indexed | 2024-03-06T09:19:38Z |
| format | Article |
| id | upm.eprints-54081 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:19:38Z |
| publishDate | 2016 |
| publisher | Oriental Scientific Publishing Co. |
| record_format | dspace |
| spelling | upm.eprints-540812018-02-27T08:57:57Z http://psasir.upm.edu.my/id/eprint/54081/ Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity Mat, Siti Alyani Mohd Daud, Ili Syuhada Mohamad Rojie, M. H. Hussain, Norhayati Rukayadi, Yaya The effects of Candida sp. and Blastobotrys sp. starters on fermentation of cocoa beans were studied to determine the potential antibacterial activity of its extracts against foodborne pathogens. The fermentations of cacao beans using Candida sp. and Blastobotrys sp. were conducted for seven days. The observed parameters including pH and temperature monitoring during fermentation, detected active compounds, and invitro antibacterial activity against several foodborne pathogens at on sampling day 0, 3 and 7. Spontaneous fermentation (without starter culture added) was used as control. The pH during fermentation increased from pH 3.00 to 7.97, pH 3.00 to 7.68, and pH 3.00 to 7.54 for spontaneous, Candida sp. and Blastobotrys sp. fermentation respectively. The temperatures of fermentation ranged from 28oC to 33oC, 28oC to 32oC, and 28oC to 32oC for fermentation by spontaneous, Candida sp. and Blastobotrys sp., respectively. Gas Chromatography Mass Spectrometry (GC-MS) analyses showed several active compounds including caffeine, theobromine, gamma-tocopherol, stigmasterol and beta-sitosterols in all three fermentations. Caffeine content was the highest (74.59%) in control fermentation in earlier process. Theobromine content was higher for control fermentation compared to other Candida sp. and Blastobotrys sp. fermentation. Generally, gamma-tocopherol, stigmasterol and beta-sitosterols contents declined in the middle of the fermentation period but increased again towards the end. Fermented cocoa beans extract exhibited antibacterial activity against Bacillus cereus, Bacillus subtilis, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella enteritica, and Staphylococcus aureus. However, the extracts did not show any antibacterial activity against Listeria monocytogenes and Pseudomonas aeruginosa. In summary, the addition of starter cultures namely Candida sp. and Blastobotrys sp. in fermentation of cocoa beans able to trigger off the active compounds and show potent antibacterial activity against several foodborne pathogens. Oriental Scientific Publishing Co. 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54081/1/Effects%20of%20Candida%20sp.%20and%20Blastobotrys%20.pdf Mat, Siti Alyani and Mohd Daud, Ili Syuhada and Mohamad Rojie, M. H. and Hussain, Norhayati and Rukayadi, Yaya (2016) Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity. Journal of Pure and Applied Microbiology, 10 (4). pp. 2501-2510. ISSN 0973-7510 http://www.microbiologyjournal.org/archive_mg/jmabsread.php?snoid=3378&month=&year= Blastobotrys sp.; Candida sp.; Theobroma cacao L; Cocoa beans; Fermentation; Foodborne pathogens 10.22207/JPAM.10.4.04 |
| spellingShingle | Blastobotrys sp.; Candida sp.; Theobroma cacao L; Cocoa beans; Fermentation; Foodborne pathogens Mat, Siti Alyani Mohd Daud, Ili Syuhada Mohamad Rojie, M. H. Hussain, Norhayati Rukayadi, Yaya Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity |
| title | Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity |
| title_full | Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity |
| title_fullStr | Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity |
| title_full_unstemmed | Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity |
| title_short | Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity |
| title_sort | effects of candida sp and blastobotrys sp starter on fermentation of cocoa theobroma cacao l beans and its antibacterial activity |
| topic | Blastobotrys sp.; Candida sp.; Theobroma cacao L; Cocoa beans; Fermentation; Foodborne pathogens |
| url | http://psasir.upm.edu.my/id/eprint/54081/1/Effects%20of%20Candida%20sp.%20and%20Blastobotrys%20.pdf |
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