Tri Marwati Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans

Authors

  • Tri MARWATI National Research and Innovation Agency, Research Center for Food Technology and Process, Playen, Gunungkidul, Yogyakarta, Indonesia. https://orcid.org/0000-0003-4744-9510
  • Florencia Irena KURNIAWAN Universitas Gadjah Mada, Department of Food and Agricultural Product Technology, Caturtunggal, Depok, Sleman, Yogyakarta, Indonesia.
  • Vincentius Lintang Khresna KARISMA Universitas Gadjah Mada, Department of Food and Agricultural Product Technology, Caturtunggal, Depok, Sleman, Yogyakarta, Indonesia.
  • Retno Utami HATMI National Research and Innovation Agency, Research Center for Food Technology and Process, Playen, Gunungkidul, Yogyakarta, Indonesia. https://orcid.org/0000-0002-6354-1571
  • Anna FAJARIYAH National Research and Innovation Agency, Research Center for Food Technology and Process, Playen, Gunungkidul, Yogyakarta, Indonesia. https://orcid.org/0009-0007-7505-6446
  • Ulyatu FITROTIN National Research and Innovation Agency, Research Center for Food Technology and Process, Playen, Gunungkidul, Yogyakarta, Indonesia. https://orcid.org/0000-0001-5690-1797
  • Titiek Farianti DJAAFAR National Research and Innovation Agency, Research Center for Food Technology and Process, Playen, Gunungkidul, Yogyakarta, Indonesia. https://orcid.org/0000-0003-3287-2754
  • Rachma WIKANDARI Universitas Gadjah Mada, Department of Food and Agricultural Product Technology, Caturtunggal, Depok, Sleman, Yogyakarta, Indonesia.
  • Endang Sutriswati RAHAYU Universitas Gadjah Mada, Department of Food and Agricultural Product Technology, Caturtunggal, Depok, Sleman, Yogyakarta, Indonesia.

DOI:

https://doi.org/10.5327/fst.17923

Keywords:

controlled fermentation, mycotoxin-producing antifungal, Lactiplantibacillus plantarum subsp. plantarum HL-15, microorganisms growth patterns, cocoa bean quality

Abstract

The contamination of mycotoxin-producing fungi during cocoa fermentation is a major concern of cocoa bean quality. This research aimed to investigate the effect of indigenous lactic acid bacteria starter culture, Lactiplantibacillus plantarum subsp. plantarum HL-15, on the fungi population and the quality of cocoa beans. Fermentation of cocoa beans was carried out by four treatments, namely, fermentation without starter culture in the used box, fermentation with starter culture in the used box, fermentation without starter culture in the new box, and fermentation with starter culture in the new box. The population dynamics of yeast, lactic acid bacteria, acetic acid bacteria, and fungi during fermentation were evaluated. The addition of L. plantarum subsp. plantarum HL-15 ensured the rise of temperature in the fermentation. There were changes in the growth pattern of these microorganisms during fermentation as the effect of starter culture addition. The addition of L. plantarum subsp. plantarum HL-15 effectively inhibited fungi growth. Fermentation using starter culture in newly made boxes was the most effective method to inhibit fungi growth and improve cocoa bean quality. Fermented cocoa beans produced by this method can adhere to the requirements of first-grade quality cocoa beans based on the Indonesian National Standard.

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Published

2024-02-09

How to Cite

MARWATI, T., KURNIAWAN, F. I., KARISMA, V. L. K., HATMI, R. U., FAJARIYAH, A., FITROTIN, U., DJAAFAR, T. F., WIKANDARI, R., & RAHAYU, E. S. (2024). Tri Marwati Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans. Food Science and Technology, 44. https://doi.org/10.5327/fst.17923

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