Ver registro no DEDALUS
Exportar registro bibliográfico

Metrics


Metrics:

Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes (2008)

  • Authors:
  • USP affiliated authors: TAVARES, FLAVIO CESAR ALMEIDA - ESALQ
  • USP Schools: ESALQ
  • DOI: 10.1111/j.1567-1364.2008.00405.x
  • Subjects: CACAU; ENZIMAS (PRODUÇÃO); FERMENTAÇÃO
  • Language: Inglês
  • Imprenta:
  • Source:
    • Título do periódico: FEMS yeast research
    • Volume/Número/Paginação/Ano: v. 8, n. 5, p. 788-798, 2008
  • Acesso online ao documento

    Online accessDOI or search this record in
    Informações sobre o DOI: 10.1111/j.1567-1364.2008.00405.x (Fonte: oaDOI API)
    • Este periódico é de assinatura
    • Este artigo é de acesso aberto
    • URL de acesso aberto
    • Cor do Acesso Aberto: bronze

    How to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      LEAL JÚNIOR, Gildemberg Amorim; GOMES, Luiz Humberto; EFRAIM, Priscilla; TAVARES, Flavio Cesar de Almeida; FIGUEIRA, Antonio. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS yeast research, Amsterdam, v. 8, n. 5, p. 788-798, 2008. Disponível em: < http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00405.x/full > DOI: 10.1111/j.1567-1364.2008.00405.x.
    • APA

      Leal Júnior, G. A., Gomes, L. H., Efraim, P., Tavares, F. C. de A., & Figueira, A. (2008). Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS yeast research, 8( 5), 788-798. doi:10.1111/j.1567-1364.2008.00405.x
    • NLM

      Leal Júnior GA, Gomes LH, Efraim P, Tavares FC de A, Figueira A. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes [Internet]. FEMS yeast research. 2008 ; 8( 5): 788-798.Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00405.x/full
    • Vancouver

      Leal Júnior GA, Gomes LH, Efraim P, Tavares FC de A, Figueira A. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes [Internet]. FEMS yeast research. 2008 ; 8( 5): 788-798.Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00405.x/full

    Referências citadas na obra
    Amin I , Jinap S & Jamilah B (1997) Vicilin-class globulins and its degradation during cocoa fermentation. Food Chem 59: 1–5.
    Ardhana M & Fleet GH (2003) The microbial ecology of cocoa bean fermentations in Indonesia. Int J Food Microbiol 86: 87–99.
    Autor: Beckett
    Ano: 1994
    DOI: 10.1007/978-1-4615-2111-2
    Biehl B , Passern D & Sagemann W (1982a) Effect of acetic acid on subcellular structures of cocoa bean cotyledons. J Sci Food Agric 33: 1101–1109.
    Biehl B , Wewetzer C & Passern D (1982b) Vacuolar (storage) protein of cocoa seeds and their degradation during germination and fermentation. J Sci Food Agric 33: 1291–1304.
    Biehl B , Ziegeler-Berghausen H , Srivastava S , Xiong Q , Passern D , Heinrichs H & Hammoor M (1991) Cocoa specificity of proteolytic flavour precursors: the cocoa seed proteases. Proceedings of the 1991 International Cocoa Conference: Challenges in the 90s, Kuala Lumpur, Malaysia.
    Bonvehí JS & Coll FV (1997) Parameters affecting the quality of processed cocoa powder: acidity fraction. Z Lebensm Unters Forsch A 204: 287–292.
    Bradford MM (1976) A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye-binding. Anal Biochem 72: 248–254.
    Buamah R , Dzogbefia VP & Oldham JH (1997) Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality. World J Microbiol Biotechnol 13: 457–462.
    Clapperton JF , Lockwood G , Yow STK & Lim DHK (1994) Effects of planting materials on flavour. Cocoa Growers' Bull 48: 47–63.
    Cocolin L , Bisson LF & Mills DA (2000) Direct profiling of the yeast dynamics in wine fermentation. FEMS Microbiol Lett 189: 81–87.
    Conselho Nacional do Comércio Exterior (CONCEX) (1998) Especificações da padronização do cacau em amêndoas (Theobroma cacao L.) visando a sua classificação e fiscalização na exportação. Resolução no. 160, de 28 de junho de 1988. Diário Oficial da União, Brasília, 29 set. 1988. Seção I, 8pp.
    da Silva EG , Borges MF , Medina C , Piccoli RH & Schwan RF (2005) Pectinolytic enzymes secreted by yeasts from tropical fruits. FEMS Yeast Res 5: 859–865.
    Fadini AL (1998) Comparação da eficiência do processo convencional de torração frente ao processo por microondas. Dissertação, Faculdade de Engenharia de Alimentos, Universidade de Campinas, Campinas.
    Autor: Figueira
    Primeira página: 475
    Ano: 1993
    Figueira A , Lambert S , Carpenter D , Pires JL , Cascardo JCM & Romanczyk L (1997) The similarity of cocoa flavour of fermented seeds from fingerprinted genotypes of Theobroma cacao L. from Brazil and Malaysia. Trop Agric 74: 132–139.
    Forsyth WGC & Quesnel VC (1963) Mechanisms of cocoa curing. Adv Enzymol 25: 457–492.
    Forsyth WGC , Quesnel VC & Roberts JB (1958) Interaction of polyphenols and proteins during cacao curing. J Sci Food Agric 9: 181–184.
    Autor: Freire
    Primeira página: 1013
    Ano: 1999
    Holm CS , Aston JW & Douglas K (1993) The effects of the organic acids in cocoa on the flavour of chocolate. J Sci Food Agric 61: 65–71.
    Jespersen L , Nielsen DS , Honholt S & Jakobsen M (2005) Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Res 5: 441–453.
    Jinap S & Zeslinda A (1995) Influence of organic acids on flavour perception of Malaysian and Ghanian cocoa beans. J Food Sci Technol 32: 153–155.
    Kurtzman CP & Robnett CJ (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 73: 331–371.
    Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 15: 680–685.
    Laguna SE (1986) Genética e melhoramento de leveduras para a bioconversão de extratos de Helianthus tuberosus L. 1986. Tese (Doutorado), Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba, 173pp.
    Laloi M , McCarthy J , Morandi O , Gysler C & Bucheli P (2002) Molecular and biochemical characterisation of two aspartic proteinases TcAP1 and TcAP2 from Theobroma cacao seeds. Planta 215: 754–762.
    Autor: Lehrian
    Primeira página: 529
    Ano: 1983
    Lerceteau E , Rogers J , Pétiard V & Crouzillat D (1999) Evolution of cacao bean proteins during fermentation: a study by two-dimensional electrophoresis. J Sci Food Agric 79: 619–625.
    Autor: Lopez
    Primeira página: 19
    Ano: 1986
    Autor: Lopez
    Primeira página: 561
    Ano: 1995
    Luccas V , Kieckbusch TG , Gonçalves LAG & Aguiar GR (2002) Caracterización reológica de chocolates producidos con grasas de cupuasu sustitutas de la manteca de cacao obtenidas por fraccionamiento térmico en seco. 8a Conferencia Internacional sobre Ciencia y Tecnologia de los Alimentos, Havana. Publicação na íntegra, Havana-Cuba, Artigo CHOC 276, pp. 49–53.
    Macfie HJ , Bratchell N , Greenhoff K & Vallis LV (1989) Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J Sen Stud 4: 129–148.
    Masoud W , Cesar LB , Jespersen L & Jakobsen M (2004) Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Yeast 21: 549–556.
    Autor: Meilgaard
    Ano: 1988
    Autor: Mortimer
    Primeira página: 221
    Ano: 1975
    Muyzer G & Smalla K (1998) Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie van Leeuwenhoek 73: 127–141.
    Nelson N (1944) A photometric adaptation of the Somogyi method for determination of glucose. J Biol Chem 153: 375–380.
    Nielsen DS , Honholt S , Tano-Debrah K & Jespersen L (2005) Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE). Yeast 22: 271–284.
    Nielsen DS , Teniola OD , Ban-Koffi L , Owusu M , Andersson TS & Holzapfel WH (2007) The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. J Food Microbiol 114: 168–186.
    Ostovar K & Keeney PG (1973) Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cacao beans. J Food Sci 38: 611–617.
    Pires JL , Cascardo JCM , Lambert SV & Figueira A (1998) Increasing cocoa butter yield through genetic improvement of Theobroma cacao L: seed fat content variability, inheritance, and association with seed yield. Euphytica 103: 115–121.
    Roelofsen PA (1958) Fermentation, drying, and storage of cocoa beans. Adv Food Res 8: 225–296.
    Rohan TA (1965) The precursors of chocolate aroma: the distribution of free amino acids in different commercial varieties of cocoa beans. J Food Sci 30: 416–419.
    Samah OA , Putih MF & Selamat J (1992) Biochemical changes during fermentation of cocoa beans inoculated with Saccharomyces cerevisiae (wild strain). J Food Sci Technol 29: 341–343.
    Sanchez J , Daguenet G , Guiraud PJ , Vincent JC & Galzy P (1985) A study of the yeast flora and the effect of pure culture seeding during the fermentation process of cocoa beans. Lebens Wiss Technol 18: 69–75.
    Autor: SAS Institute Inc.
    Ano: 1993
    Schwan RF (1998) Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl Environ Microbiol 64: 1477–1483.
    Schwan RF & Wheals AE (2004) The microbiology of cocoa fermentation and its role in chocolate quality. Crit Rev Food Sci Nutrit 44: 1–17.
    Schwan RF , Rose AH & Board RG (1995) Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp. J Appl Bacteriol 79 (Suppl): 96S–107S.
    Schwan RF , Cooper RM & Wheals AE (1997) Endopolygalacturonase secretion by Kluyveromyces marxianus and other cocoa pulp-degrading yeasts. Enzyme Micro Technol 21: 234–244.
    Snow R (1966) An enrichment method for auxotrophic yeast mutants using the antibiotic Nystatin. Nature 211: 206–207.
    Somogy M (1945) A new reagent for determination of sugars. J Biol Chem 160: 61–69.
    Spencer ME & Hodge R (1991) Cloning and sequencing of the cDNA-encoding the major albumin of Theobroma cacao– identification of the protein as a member of the Kunitz protease inhibitor family. Planta 183: 528–535.
    Spencer ME & Hodge R (1992) Cloning and sequencing of a cDNA encoding the major storage proteins of Theobromacacao. Planta 186: 567–576.
    Autor: Thompson
    Primeira página: 721
    Ano: 2001
    Voigt J , Heinrichs H , Voigt G & Biehl B (1994a) Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilinlike globulin of cocoa seeds. Food Chem 50: 177–184.
    Voigt J , Voigt G , Heinrichs H , Wrann D & Biehl B (1994b) In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds – the significance of endoprotease specificity. Food Chem 51: 7–14.
    Autor: Wood
    Primeira página: 444
    Ano: 1985