Impact of different unit operations in cocoa processing on Sporeforming bacteria

• Grant number: 14/12313-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): October 01, 2014
• Effective date (End): September 30, 2015
• Field of knowledge: Agronomical Sciences - Agricultural Engineering - Process Engineering of Agricultural Products
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Henrique Antonio Stelari
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Sporeforming bacteria are heat resistant and can spoil food products processing through ultra-high temperature (UHT), such as chocolate milk. In this product, the main source of contamination by sporeforming bacteria is the cocoa powder. The occurrence of sporeforming bacteria in raw materials widely applied in food industry, such as cocoa powder, is of great concern as these microorganisms are high risky for shelf-life and food safety of the final products in which they are used as raw materials. Despite of its importance, there are no studies on the impacts of different unit operations applied during cocoa processing on sporeforming bacteria. Thus, the current project aims to elucidate the impact of unit operations such as fermentation, sun drying, toasting, alcalinization and pressing on sporeforming bacteria commonly found during cocoa processing. The relevance of this study relies on the fact that Brazil is one of the largest cocoa exporters and urges scientific data that can be used in order to help improving the quality of cocoa and cocoa-products. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PEREIRA, ANA PAULA M.; STELLARI, HENRIQUE A.; VILELA, LEONARDO F.; SCHWAN, ROSANE F.; SANT'ANA, ANDERSON S.. Dynamics of Geobacillus stearothermophilus and Bacillus cereus spores inoculated in different time intervals during simulated cocoa beans fermentation. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 120, FEB 2020. (14/12313-6)

PEREIRA, ANA PAULA M.; STELARI, HENRIQUE A.; CARLIN, FREDERIC; SANT'ANA, ANDERSON S.. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, p. 394-400, AUG 2019. (14/12313-6)

PIA, ARTHUR K. R.; PEREIRA, ANA P. M.; COSTA, RAMON A.; ALVARENGA, VERONICA O.; FREIRE, LUISA; CARLIN, FREDERIC; SANT'ANA, ANDERSON S.. The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs. FOOD MICROBIOLOGY, v. 82, p. 99-106, SEP 2019. (14/12313-6, 16/21041-5)