Mirna Leonor Suárez-Quiroz

Instituto Tecnologico de Veracruz

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Óscar González-Ríos

Tecnológico Nacional de México

Sabine Schorr‐Galindo

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Bernard Guyot

Hôpital d'Instruction des Armées Sainte-Anne

Claudia Yuritzi Figueroa-Hernández

Instituto Tecnologico de Veracruz

Michel Barel

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Zorba Josué Hernández‐Estrada

Tecnológico Nacional de México

María-Cruz Figueroa-Espinoza

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Noël Durand

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Joseph‐Pierre Guiraud

Université de Montpellier

Pierre Villeneuve

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Cooperative Institutions

Université de Montpellier

Instituto Tecnologico de Veracruz

Tecnológico Nacional de México

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

UMR QualiSud

Institut Agro Montpellier

Agropolis International

Institut de Recherche pour le Développement

Animal, Santé, Territoires, Risques et Ecosystèmes

Université d'Avignon et des Pays de Vaucluse

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Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation

Revista Mexicana de Ingeniería Química (2020)

J.A. Huerta-Conde Sabine Schorr‐Galindo Claudia Yuritzi Figueroa-Hernández Zorba Josué Hernández‐Estrada Mirna Leonor Suárez-Quiroz

In cocoa fermentation exists a wide microbial diversity; the most important microorganisms are yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). Such diversity can result that fermented cocoa quality is not always the same. The use of microbial consortia can steer the process, allowing the production of fermented cocoa beans with homogeneous quality and safety. For that reason, it was proposed to use indigenous microorganisms to formulate defined inoculums to conduct the small- fermentation of Mexican cocoa. A total of 54 strains were isolated from the spontaneous fermentation of cocoa. These included yeasts (Candida, Rhodotorula, Saccharomyces and Yarrowia), LAB (Lactobacillus and Lactococcus), and AAB (Acetobacter and Gluconobacter). The cocoa fermentations were inoculated with an inoculum composed of lipolytic Yarrowia, Lactococcus lactis, and Acetobacter aceti, only varying the form of inoculation (mixed or microbial succession) and were compared with spontaneous fermentation. It was observed that fermentation conducted by succession inoculation form showed similar behavior to the spontaneous process, obtaining well-fermented cocoa beans with homogeneous quality and safety.

Yarrowia

COCOA BEAN

Acetobacter

Acetic acid bacteria

10.24275/rmiq/bio1869

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Citations (2)

Anti-Aspergillus activity of green coffee 5-O-caffeoyl quinic acid and its alkyl esters

Microbial Pathogenesis (2013)

Mirna Leonor Suárez-Quiroz Angelina Alonso Campos Gerardo Valerio Alfaro Óscar González-Ríos Pierre Villeneuve

Aspergillus parasiticus

Aspergillus ochraceus

Quinic acid

10.1016/j.micpath.2013.05.005

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Citations (23)

Dynamics and Biodiversity of microorganisms (fungi, bacteria, yeast) linked to origin and post harvest treatments on coffee beans : C17

Noël Durand Aly El Sheikha Mirna Leonor Suárez-Quiroz Oscar Gonzales-Rios Jean‐Christophe Meile

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Impact of storage conditions on fungal community composition of green coffee beansCoffea arabicaL. stored in jute sacks during 1 year

Journal of Applied Microbiology (2017)

L.M. Broissin-Vargas Raúl Snell‐Castro Jean‐Jacques Godon Óscar González-Ríos Mirna Leonor Suárez-Quiroz

The purpose of this study was to evaluate the effect of warehouse storage conditions on the composition of the fungal community of green coffee beans (GCB) that were stored in jute sacks for 1 year. Molecular characterization of the fungal community composition and population dynamics obtained by Q‐PCR, CE‐SSCP (Simpson's diversity index D) and Illumina MiSeq sequencing indicated that Saccharomycetales dominated during the first 6 months of storage period with species as Meyerozyma guilliermondii and Pichia kluyveri. However, after 6 months of storage, the filamentous genus Wallemia became dominant. Principal components analysis correlated this fungal dynamic with storage conditions and other variables as chromaticity (colour), water activity, moisture content, reducing sugars concentration, fungal infection and ochratoxin A production. This study demonstrated that GCB stored in jute sacks after 6 months of storage lead to fungal population dynamics, decreased chromaticity in GCB by bleaching and, then, affected overall quality. Storage plays an important role in the quality evolution during the handling of the GCB. In this context, the composition of the microbial community could be considered a marker to assess the trade value of the coffee beans.

Coffea

10.1111/jam.13656

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Citations (20)

Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review

Fermentation (2025)

Aylin López-Palestino Regina Gómez-Vargas Mirna Leonor Suárez-Quiroz Óscar González-Ríos Zorba Josué Hernández‐Estrada

The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including yeasts and lactic acid bacteria (LAB), several of which may have probiotic potential. For this reason, this study aimed to overview the probiotic potential of some LAB and yeasts isolated from these fermentation processes. For this purpose, a search was conducted in several specialized databases (Google Scholar, PubMed, ScienceDirect, and Scopus). As a result of this search, some strains of LAB and yeasts from cocoa were found to be potentially probiotic, with characteristics like those of commercial probiotic strains. The LAB genera that showed the most substantial probiotic potential were Lactiplantibacillus, Limosilactobacillus, and Lactococcus, while for yeasts, it was Saccharomyces and Pichia.

10.3390/fermentation11020095

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Differentiation and quantification of the ochratoxin A producers Aspergillus ochraceus and Aspergillus westerdijkiae using PCR‐DGGE

Journal of Basic Microbiology (2018)

Noël Durand Angélique Fontana Jean‐Christophe Meile Mirna Leonor Suárez-Quiroz Sabine Schorr‐Galindo

Ochratoxin A (OTA) is a nephrotoxic, teratogenic, immunotoxic, and carcinogenic mycotoxin which is produced in tropical zones mainly by Aspergillus carbonarius , A. niger , A. ochraceus, and A. westerdijkiae. A. ochraceus and A. westerdijkiae species are phenotypically and genomically very close but A. westerdijkiae produce OTA at a very higher level than A. ochraceus . These species have been differentiated recently. The DNA primer pairs which were drawn so far are not specific and a genomic region of the same size is amplified for both species or they are too specific, and in this case, the DNA of a single species is amplified. To help preventing OTA contamination of foodstuffs, the PCR‐DGGE (Denaturing Gradient Gel Electrophoresis) method was used to discriminate between A. ochraceus and A. westerdijkiae DNA fragments of the same size but with different sequences and thus faster access to a diagnosis of the toxigenic potential of the fungal microflora. The proposed methodology was able to differentiate A. westerdijkiae from A. ochraceus with only one primer pairs in a single run. A calibration based on initial DNA content was obtained from image analysis of the DGGE gels and a method of quantification of the two strains was proposed.

Aspergillus ochraceus

Ochratoxins

Primer (cosmetics)

genomic DNA

10.1002/jobm.201800172

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Citations (4)

Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee

Food Microbiology (2004)

Mirna Leonor Suárez-Quiroz Óscar González-Ríos Michel Barel Bernard Guyot Sabine Schorr‐Galindo

Aspergillus ochraceus

Water activity

10.1016/j.fm.2004.03.005

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Citations (62)

Occurrence and distribution of ochratoxin A-producing fungi during post-harvest process of cocoa (Theobroma cacao L.)

Research Square (Research Square) (2021)

Elena Isabel Champion-Martínez Óscar González-Ríos Noël Durand Jean‐Christophe Meile Francisco J. Fernández

Abstract The occurrence of ochratoxin A (OTA) and OTA-producing fungi in cocoa beans has been previously reported to be linked to harvest and post-harvest treatment conditions. The aim of this study was to identify OTA-producing fungi during harvest, fermentation, drying and storage of cocoa beans from two farms located in the most important cocoa-producing region in Mexico, and their relationship with OTA levels of contamination. A high contamination of ochratoxigenic fungi was observed in drying (78.4 % ± 13.6) and storage (70.3 % ± 3.2) steps of cocoa samples from farm A. In farm B, the wash step of cocoa beans after fermentation reduced pulp residues and consequently the OTA-producing fungi infection during drying (12.7 % ± 5.8) and storage (37 % ± 10.4) steps were diminished. The main OTA-producing strain isolated from Malt Extract Agar (MEA) growth medium was Aspergillus carbonarius (14307.5 µg/kg). The presence of ochratoxigenic species was correlated to high levels of OTA measured in cocoa beans during storage in both farm A and B (304.6 ± 15.3 and 11.3 ± 0.5 µg/kg, respectively), and in fresh cocoa beans from farm B (22.2 ± 3.5 µg/kg). This study reports for the first time OTA content and ochratoxigenic species during cocoa process in Mexico. This allowed the identification and evaluation of the sanitary risks linked to Mexican cocoa production.

Theobroma

COCOA BEAN

Ochratoxins

Husk

10.21203/rs.3.rs-359498/v1

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Citations (1)

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Fermentation (2022)

Hugo Gabriel Gutiérrez-Ríos Mirna Leonor Suárez-Quiroz Zorba Josué Hernández‐Estrada Olaya Pirene Castellanos-Onorio Rodrigo Alonso-Villegas

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate.

Starter

COCOA BEAN

10.3390/fermentation8070331

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Citations (24)

Consumer preference measured using hedonic ranking R-index measures for coffee (Coffea arabica) cultivated at different altitudes in Veracruz, Mexico.

22nd International Conference on Coffee Science, ASIC 2008, Campinas, SP, Brazil, 14-19 September, 2008 (2009)

Luc de Haro Óscar González-Ríos Mirna Leonor Suárez-Quiroz Manuel Ochoa Michael O’Mahony

Arabica coffee

Coffea

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