Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 11

Link between the Reduction of Ochratoxin A and Free Fatty Acids Production in Cocoa Beans Using Bacillus sp. and the Sensory Perception of Chocolate Produced There of

KADJO Adobi Christian1, HOUPHOUET Kouakou Richard1, KONE Koumba Maï2, FONTANA Angélique3,4, DURAND Noël3,4, MONTET Didier3,4 and GUEHI Tagro Simplice1*

1Laboratory of Food Biotechnology and Microbiology, UFR Food Sciences and Technologies, Nangui Abrogoua University, Ivory Coast
2Department of Training and Research in Chemical and Agri-Food Engineering (DFR-GCAA) Institute National Polytechnique Félix HOUPHOUËT-BOIGNY, Yamoussoukro, Ivory Coast
3CIRAD, UMR Qualisud, JF Breton, France
4Qualisud, University Montpellier, Avignon, CIRAD, Institut Agro, La Réunion University, Montpellier, France

*Corresponding Author: GUEHI Tagro Simplice; Laboratory of Food Biotechnology and Microbiology, UFR Food Sciences and Technologies, Université NANGUI ABROGOUA, Ivory Coast.

Received: September 19, 2023; Published: October 06, 2023

Abstract

Ochratoxin A (OTA) is a mycotoxin produced by fungi species causing adverse human and animals health effects. Free fatty acids (FFA) are carboxilic acids from hydrolysis of triacylglycerides of cocoa butter due to lipolytic molds acitivity. This study investigated the ability of two Bacillus species to control both the OTA and FFA in dry fermented cocoa beans by inhibiting mold growth. Fourteen Bacillus species isolated from both fermented African locust seeds (9) and cocoa beans (5) were identified using molecular tools. Antifungal activity of Bacillus species against the growth of a OTA producing Aspergillus carbonarius strain were highlighted. The suspensions of Bacillus strains cells adjusted to 108 CFU.mL-1 were separately inoculated to 80 kg of fresh cocoa beans from 0-, 4-, 7- and 10-days cocoa pods opening delays. Cocoa fermentation lasted 6] days with two turnings at 48 and 96] hours of the process. Fermented cocoa beans were sun-dried until to 7-8% moisture. FFA and OTA of cocoa beans were quantified by Association of Officical Analytical Chemists (AOAC) and High-performance liquid chromatography with fluorescence detection (HPLC-FD) methods respectively. Main results highlighted that Bacillus halotolerans and B. thuringiensis strain ATCC 10792 were greater antifungal than B. paramycoides, B. subtilis Subsp subtilis, B. subtilis, B. albus, B. thuringiensis strain IAM 12077. Their inoculation to cocoa beans during spontaenously fermentation totally removed OTA and strongly reduced FFA content. This study indicates that Bacillus species could be applied as promising biological agents to improve the microbiological quality, to removal of OTA from dry fermented cocoa beans and to reduce their FFA content.

Keywords: Cocoa Beans; Bacillus; Bio-Decontamination; Bio-Detoxifcation; Ochratoxin A; Free Fatty Acids

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Citation

Citation: KADJO Adobi Christian., et al. “Link between the Reduction of Ochratoxin A and Free Fatty Acids Production in Cocoa Beans Using Bacillus sp. and the Sensory Perception of Chocolate Produced There of".Acta Scientific Nutritional Health 7.11 (2023): 11-20.

Copyright

Copyright: © 2023 KADJO Adobi Christian., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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