Micobiota na fermentacao do cacau no Estado da Bahia, Brasil
In a survey of the mycobiota concerned with the fermentation of cacao (Theobroma cacao L.) in Bahia the following 16 species of fungi were isolated and identified: Aspergilus fumigatus, A. niger, Lasiodiplodia theobromae, Fusarium moniliforme, F. oxysporum, Mucor racemosus, Mucor sp., Paecilomyces varioti, Penicillium citrinum, P. implicatus, P. spinosum, Thielaviopsis ethaceticus, Trichoderma viridae and three different isolates of Mycelia Sterilia. The highest percentage of diversity occurred in the beginning of the fermentation (from 0 to 44 hours). After this period there was a predominance of A. fumigatus and M. racemosus up to the end of the process. A study in vitro of the effect of temperature on the growth of this mycobiota has shown that most of these fungi have a major development between 30 and 45 grade centigrade and a slower development at 50 grade centigrade, although this temperature was not lethal for 60 per cent of these isolates in a exposition of 96 hours. All species were able to produce acids through hydrolisis of glucose, mannose, sucrose, mannitol, fructose, xylose, galactose, arabinose, cellulose, and from ethanol. Organoleptic tests of the product showed normal smell and appearance, with strong chocolate flavour and acceptable acidity.
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1986
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| Subjects: | CACAO, FERMENTACION, HONGOS ENTOMOGENOS, ACIDEZ, PLAGAS DE PRODUCTOS ALMACENADOS, BAHIA, BRASIL, |
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| Summary: | In a survey of the mycobiota concerned with the fermentation of cacao (Theobroma cacao L.) in Bahia the following 16 species of fungi were isolated and identified: Aspergilus fumigatus, A. niger, Lasiodiplodia theobromae, Fusarium moniliforme, F. oxysporum, Mucor racemosus, Mucor sp., Paecilomyces varioti, Penicillium citrinum, P. implicatus, P. spinosum, Thielaviopsis ethaceticus, Trichoderma viridae and three different isolates of Mycelia Sterilia. The highest percentage of diversity occurred in the beginning of the fermentation (from 0 to 44 hours). After this period there was a predominance of A. fumigatus and M. racemosus up to the end of the process. A study in vitro of the effect of temperature on the growth of this mycobiota has shown that most of these fungi have a major development between 30 and 45 grade centigrade and a slower development at 50 grade centigrade, although this temperature was not lethal for 60 per cent of these isolates in a exposition of 96 hours. All species were able to produce acids through hydrolisis of glucose, mannose, sucrose, mannitol, fructose, xylose, galactose, arabinose, cellulose, and from ethanol. Organoleptic tests of the product showed normal smell and appearance, with strong chocolate flavour and acceptable acidity. |
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