{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T23:49:32Z","timestamp":1786664972112,"version":"build-2736575974"},"reference-count":85,"publisher":"Springer Science and Business Media LLC","issue":"10","license":[{"start":{"date-parts":[[2025,9,5]],"date-time":"2025-09-05T00:00:00Z","timestamp":1757030400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2025,9,5]],"date-time":"2025-09-05T00:00:00Z","timestamp":1757030400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Curr Microbiol"],"published-print":{"date-parts":[[2025,10]]},"DOI":"10.1007\/s00284-025-04471-z","type":"journal-article","created":{"date-parts":[[2025,9,5]],"date-time":"2025-09-05T02:34:28Z","timestamp":1757039668000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Lactiplantibacillus from Peruvian Criollo Blanco Cocoa and Cadmium Removal via a Bacterial Consortium During Cocoa Fermentation"],"prefix":"10.1007","volume":"82","author":[{"given":"Yoisy Fabiola","family":"Agurto-Hidalgo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karen Eliana","family":"Valdiviezo-Rumiche","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosita Tanyelisbeth","family":"Castillo-Rogel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miriam Marleni","family":"Rosales-Cuentas","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heber Peleg","family":"Cornelio-Santiago","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jube Ciro","family":"Portalatino-Zevallos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8510-0307","authenticated-orcid":false,"given":"Edwin Jorge","family":"Vega-Portalatino","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,9,5]]},"reference":[{"key":"4471_CR1","doi-asserted-by":"publisher","first-page":"1589","DOI":"10.1002\/wer.1540","volume":"93","author":"V Afraz","year":"2021","unstructured":"Afraz V, Younesi H, Bolandi M, Hadiani MR (2021) Assessment of resistance and biosorption ability of Lactobacillus paracasei to remove lead and cadmium from aqueous solution. Water Environ Res 93:1589\u20131599. https:\/\/doi.org\/10.1002\/wer.1540","journal-title":"Water Environ Res"},{"key":"4471_CR2","doi-asserted-by":"publisher","first-page":"2912","DOI":"10.22207\/JPAM.16.4.66","volume":"16","author":"S Akbulut","year":"2022","unstructured":"Akbulut S, Baltaci MO, Adiguzel G, Adiguzel A (2022) Identification and potential biotechnological characterization of lactic acid bacteria isolated from white cheese samples. J Pure Appl Microbiol 16:2912\u20132922. https:\/\/doi.org\/10.22207\/JPAM.16.4.66","journal-title":"J Pure Appl Microbiol"},{"key":"4471_CR3","doi-asserted-by":"publisher","first-page":"132","DOI":"10.1016\/j.jenvman.2017.04.060","volume":"198","author":"MA Ashraf","year":"2017","unstructured":"Ashraf MA, Hussain I, Rasheed R et al (2017) Advances in microbe-assisted reclamation of heavy metal contaminated soils over the last decade: a review. J Environ Manage 198:132\u2013143","journal-title":"J Environ Manage"},{"key":"4471_CR4","doi-asserted-by":"publisher","unstructured":"Barbosa de Melo CW, de Bandeira M et al (2020) Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars. Food Sci Technol 40:326\u2013333. https:\/\/doi.org\/10.1590\/fst.43018","DOI":"10.1590\/fst.43018"},{"key":"4471_CR5","doi-asserted-by":"publisher","first-page":"4094","DOI":"10.1002\/fsn3.2365","volume":"9","author":"H Barzegar","year":"2021","unstructured":"Barzegar H, Alizadeh Behbahani B, Falah F (2021) Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Sci Nutr 9:4094\u20134107. https:\/\/doi.org\/10.1002\/fsn3.2365","journal-title":"Food Sci Nutr"},{"key":"4471_CR6","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103202","volume":"56","author":"S Beglari","year":"2023","unstructured":"Beglari S, Fereshteh S, Milani M et al (2023) Lactoremediation: heavy metals elimination from the gastrointestinal tract by lactic acid bacteria. Food Biosci 56:103202","journal-title":"Food Biosci"},{"key":"4471_CR7","doi-asserted-by":"publisher","first-page":"6","DOI":"10.46380\/rias.v2i1.33","volume":"2","author":"CA Bravo Medina","year":"2019","unstructured":"Bravo Medina CA, Alem\u00e1n P\u00e9rez RD, Freile Almeida JA et al (2019) Evaluaci\u00f3n del uso de un biocarbono sobre la absorci\u00f3n de cadmio del suelo y la productividad del cultivo de cacao (Theobroma cacao L.) en la Amazon\u00eda ecuatoriana. Rev Iberoamericana Ambiente Sustentabilidad 2:6\u201315. https:\/\/doi.org\/10.46380\/rias.v2i1.33","journal-title":"Rev Iberoamericana Ambiente Sustentabilidad"},{"key":"4471_CR8","doi-asserted-by":"publisher","first-page":"103608","DOI":"10.1016\/j.fm.2020.103608","volume":"93","author":"OCL de Carolina","year":"2021","unstructured":"de Carolina OCL, Vaz ABM, De Castro GM et al (2021) Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation. Food Microbiol 93:103608. https:\/\/doi.org\/10.1016\/j.fm.2020.103608","journal-title":"Food Microbiol"},{"key":"4471_CR9","doi-asserted-by":"publisher","first-page":"2","DOI":"10.3390\/fermentation8050199","volume":"8","author":"GCA Chagas Junior","year":"2022","unstructured":"Chagas Junior GCA, Ferreira NR, Gloria MBA et al (2022) Identification of lactic acid bacteria on raw material for cocoa bean fermentation in the Brazilian Amazon. Fermentation 8:2\u20137. https:\/\/doi.org\/10.3390\/fermentation8050199","journal-title":"Fermentation"},{"issue":"1","key":"4471_CR10","first-page":"169","volume":"19","author":"P Chandra","year":"2020","unstructured":"Chandra P, Enespa SR, Arora PK (2020) Microbial lipases and their industrial applications: a comprehensive review. BioMed Central. 19(1):169","journal-title":"BioMed Central."},{"key":"4471_CR11","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.17612","volume":"90","author":"H Chang","year":"2025","unstructured":"Chang H, Gu C, Wang M et al (2025) Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma development. J Food Sci 90:e17612","journal-title":"J Food Sci"},{"key":"4471_CR12","doi-asserted-by":"publisher","first-page":"76036","DOI":"10.1007\/s11356-022-19113-1","volume":"29","author":"D-W Chen","year":"2022","unstructured":"Chen D-W, Li H-J, Liu Y et al (2022) Protective effects of fowl-origin cadmium-tolerant lactobacillus against sub-chronic cadmium-induced toxicity in chickens. Environ Sci Pollut Res 29:76036\u201376049. https:\/\/doi.org\/10.1007\/s11356-022-19113-1","journal-title":"Environ Sci Pollut Res"},{"key":"4471_CR13","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1016\/j.heliyon.2023.e22489","volume":"9","author":"HA Cordoba-Novoa","year":"2023","unstructured":"Cordoba-Novoa HA, C\u00e1ceres-Zambrano J, Torres-Rojas E (2023) Isolation of native cadmium-tolerant bacteria and fungi from cacao (Theobroma cacao L.)-Cultivated soils in central Colombia. Heliyon 9:18. https:\/\/doi.org\/10.1016\/j.heliyon.2023.e22489","journal-title":"Heliyon"},{"key":"4471_CR14","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13271","volume":"42","author":"HP Cornelio-Santiago","year":"2019","unstructured":"Cornelio-Santiago HP, Mazalli MR, Rodrigues CEC, de Oliveira AL (2019) Extraction of Brazil nut kernel oil using green solvents: effects of the process variables in the oil yield and composition. J Food Process Eng 42:e13271","journal-title":"J Food Process Eng"},{"key":"4471_CR15","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s12866-021-02264-5","volume":"21","author":"N Das Neves Selis","year":"2021","unstructured":"Das Neves Selis N, de Oliveira HBM, Le\u00e3o HF et al (2021) Lactiplantibacillus plantarum strains isolated from spontaneously fermented cocoa exhibit potential probiotic properties against Gardnerella vaginalis and Neisseria gonorrhoeae. BMC Microbiol 21:1\u201315. https:\/\/doi.org\/10.1186\/s12866-021-02264-5","journal-title":"BMC Microbiol"},{"key":"4471_CR16","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2022.100253","volume":"31","author":"J Deou","year":"2022","unstructured":"Deou J, Bessaies-Bey H, Declercq F et al (2022) Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate. Food Struct 31:100253","journal-title":"Food Struct"},{"key":"4471_CR17","doi-asserted-by":"publisher","first-page":"283","DOI":"10.1007\/s00217-024-04640-7","volume":"251","author":"SR Dias","year":"2025","unstructured":"Dias SR, Bressani APP, Batista NN et al (2025) Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts. Eur Food Res Technol 251:283\u2013297. https:\/\/doi.org\/10.1007\/s00217-024-04640-7","journal-title":"Eur Food Res Technol"},{"key":"4471_CR18","doi-asserted-by":"publisher","DOI":"10.29037\/digitalpress.22332","volume":"2","author":"TF Djaafar","year":"2020","unstructured":"Djaafar TF, Monika DC, Marwati T et al (2020) Microbiology, chemical, and sensory characteristics of cocoa powder: the effect of Lactobacillus plantarum HL-15 as culture starter and fermentation box variation. Digital Press Life Sci 2:00008. https:\/\/doi.org\/10.29037\/digitalpress.22332","journal-title":"Digital Press Life Sci"},{"key":"4471_CR19","doi-asserted-by":"publisher","first-page":"1","DOI":"10.5327\/fst.0001723","volume":"44","author":"TF Djaafar","year":"2024","unstructured":"Djaafar TF, Rahayu ES, Atika A et al (2024) Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage. Food Sci Technol 44:1\u20138. https:\/\/doi.org\/10.5327\/fst.0001723","journal-title":"Food Sci Technol"},{"key":"4471_CR20","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108567","volume":"133","author":"K Dorot\u00edkov\u00e1","year":"2022","unstructured":"Dorot\u00edkov\u00e1 K, Kamen\u00edk J, Bogdanovi\u010dov\u00e1 K et al (2022) Microbial contamination and occurrence of Bacillus cereus sensu lato, Staphylococcus aureus, and Escherichia coli on food handlers\u2019 hands in mass catering: comparison of the glove juice and swab methods. Food Control 133:108567","journal-title":"Food Control"},{"key":"4471_CR21","doi-asserted-by":"publisher","first-page":"173","DOI":"10.1007\/s12602-020-09679-y","volume":"13","author":"LE dos Santos","year":"2021","unstructured":"dos Santos LE, Ginani VC, de Alencar ER et al (2021) Isolation, identification, and screening of lactic acid bacteria with probiotic potential in silage of different species of forage plants, cocoa beans, and artisanal salami. Probiotics Antimicrob Proteins 13:173\u2013186. https:\/\/doi.org\/10.1007\/s12602-020-09679-y","journal-title":"Probiotics Antimicrob Proteins"},{"key":"4471_CR22","doi-asserted-by":"publisher","first-page":"3476","DOI":"10.3390\/foods11213476","volume":"11","author":"S Fan","year":"2022","unstructured":"Fan S, Xue T, Bai B et al (2022) Probiotic properties including the antioxidant and hypoglycemic ability of lactic acid bacteria from fermented grains of Chinese Baijiu. Foods 11:3476. https:\/\/doi.org\/10.3390\/foods11213476","journal-title":"Foods"},{"key":"4471_CR23","doi-asserted-by":"publisher","DOI":"10.3390\/foods12102024","author":"R Ghisolfi","year":"2023","unstructured":"Ghisolfi R, Bandini F, Vaccari F et al (2023) Bacterial and fungal communities are specifically modulated by the cocoa bean fermentation method. Foods. https:\/\/doi.org\/10.3390\/foods12102024"},{"key":"4471_CR24","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/2076021","author":"T Goa","year":"2022","unstructured":"Goa T, Beyene G, Mekonnen M, Gorems K (2022) Isolation and characterization of lactic acid bacteria from fermented milk produced in jimma town, southwest ethiopia, and evaluation of their antimicrobial activity against selected pathogenic bacteria. Int J Food Sci. https:\/\/doi.org\/10.1155\/2022\/2076021","journal-title":"Int J Food Sci"},{"key":"4471_CR25","doi-asserted-by":"publisher","first-page":"30","DOI":"10.1016\/j.ijfoodmicro.2006.10.040","volume":"114","author":"T Halttunen","year":"2007","unstructured":"Halttunen T, Salminen S, Tahvonen R (2007) Rapid removal of lead and cadmium from water by specific lactic acid bacteria. Int J Food Microbiol 114:30\u201335. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2006.10.040","journal-title":"Int J Food Microbiol"},{"key":"4471_CR26","doi-asserted-by":"publisher","first-page":"59","DOI":"10.1080\/10889868.2024.2335901","volume":"29","author":"M Hamid","year":"2024","unstructured":"Hamid M, Shakir HA, Mushtaq M et al (2024) A comparative study on heavy metal (cadmium) tolerance and biosorption capacity of locally isolated lactic acid bacteria. Bioremediat J 29:59\u201370. https:\/\/doi.org\/10.1080\/10889868.2024.2335901","journal-title":"Bioremediat J"},{"key":"4471_CR27","doi-asserted-by":"publisher","first-page":"387","DOI":"10.1007\/s00284-022-03059-1","volume":"79","author":"MS Hasan","year":"2022","unstructured":"Hasan MS, Islam MZ, Liza RI et al (2022) Novel probiotic lactic acid bacteria with in vitro bioremediation potential of toxic lead and cadmium. Curr Microbiol 79:387. https:\/\/doi.org\/10.1007\/s00284-022-03059-1","journal-title":"Curr Microbiol"},{"key":"4471_CR28","doi-asserted-by":"publisher","first-page":"13","DOI":"10.3389\/fmicb.2023.1163662","volume":"14","author":"Y Hu","year":"2023","unstructured":"Hu Y, Zhao Y, Jia X et al (2023) Lactic acid bacteria with a strong antioxidant function isolated from \u201cJiangshui\u201d, pickles, and feces. Front Microbiol 14:13. https:\/\/doi.org\/10.3389\/fmicb.2023.1163662","journal-title":"Front Microbiol"},{"key":"4471_CR29","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fmicb.2022.1042263","volume":"13","author":"SS Huligere","year":"2023","unstructured":"Huligere SS, Chandana Kumari VB, Alqadi T et al (2023) Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by \u03b1-amylase and \u03b1-glucosidase inhibitions of fermented batters. Front Microbiol 13:1\u201318. https:\/\/doi.org\/10.3389\/fmicb.2022.1042263","journal-title":"Front Microbiol"},{"key":"4471_CR30","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2021.106532","volume":"205","author":"MZ Islam","year":"2021","unstructured":"Islam MZ, Uddin ME, Rahman MT et al (2021) Isolation and characterization of dominant lactic acid bacteria from raw goat milk: assessment of probiotic potential and technological properties. Small Rumin Res 205:106532. https:\/\/doi.org\/10.1016\/j.smallrumres.2021.106532","journal-title":"Small Rumin Res"},{"key":"4471_CR31","doi-asserted-by":"publisher","DOI":"10.3390\/foods10092125","author":"CH Jeong","year":"2021","unstructured":"Jeong CH, Sohn H, Hwang H et al (2021) Comparison of the probiotic potential between Lactiplantibacillus plantarum isolated from kimchi and standard probiotic strains isolated from different sources. Foods. https:\/\/doi.org\/10.3390\/foods10092125"},{"key":"4471_CR32","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fmicb.2023.1229828","volume":"14","author":"S Joshi","year":"2023","unstructured":"Joshi S, Gangola S, Bhandari G et al (2023) Rhizospheric bacteria: the key to sustainable heavy metal detoxification strategies. Front Microbiol 14:1\u201319. https:\/\/doi.org\/10.3389\/fmicb.2023.1229828","journal-title":"Front Microbiol"},{"key":"4471_CR33","doi-asserted-by":"publisher","first-page":"373","DOI":"10.5851\/KOSFA.2021.E3","volume":"41","author":"Y Kim","year":"2021","unstructured":"Kim Y, Yoon S, Shin H et al (2021) Isolation of lactococcus lactis ssp. cremoris LRCC5306 and optimization of diacetyl production conditions for manufacturing sour cream. Food Sci Anim Resour 41:373\u2013385. https:\/\/doi.org\/10.5851\/KOSFA.2021.E3","journal-title":"Food Sci Anim Resour"},{"key":"4471_CR34","doi-asserted-by":"publisher","DOI":"10.3390\/foods12020340","volume":"12","author":"D Korcari","year":"2023","unstructured":"Korcari D, Fanton A, Ricci G et al (2023) Fine cocoa fermentation with selected lactic acid bacteria: fermentation performance and impact on chocolate composition and sensory properties. Foods 12:doi: 10.3390\/foods12020340. https:\/\/doi.org\/10.3390\/foods12020340","journal-title":"Foods"},{"key":"4471_CR35","doi-asserted-by":"publisher","first-page":"1769","DOI":"10.1111\/jam.15687","volume":"133","author":"D Korcari","year":"2022","unstructured":"Korcari D, Ricci G, Fanton A et al (2022) Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters. J Appl Microbiol 133:1769\u20131780. https:\/\/doi.org\/10.1111\/jam.15687","journal-title":"J Appl Microbiol"},{"key":"4471_CR36","doi-asserted-by":"publisher","first-page":"2573","DOI":"10.1007\/s00253-021-11193-2","volume":"105","author":"WMNH Kumari","year":"2021","unstructured":"Kumari WMNH, Thiruchittampalam S, Weerasinghe MSS et al (2021) Characterization of a Bacillus megaterium strain with metal bioremediation potential and in silico discovery of novel cadmium binding motifs in the regulator, CadC. Appl Microbiol Biotechnol 105:2573\u20132586. https:\/\/doi.org\/10.1007\/s00253-021-11193-2","journal-title":"Appl Microbiol Biotechnol"},{"key":"4471_CR37","doi-asserted-by":"publisher","DOI":"10.1016\/j.molstruc.2021.131325","volume":"1247","author":"V Laslo","year":"2022","unstructured":"Laslo V, Pinzaru SC, Zagu\u0142a G et al (2022) Synergic effect of selenium nanoparticles and lactic acid bacteria in reduction cadmium toxicity. J Mol Struct 1247:131325","journal-title":"J Mol Struct"},{"key":"4471_CR38","doi-asserted-by":"publisher","first-page":"80","DOI":"10.22104\/mmb.2024.7182.1153","volume":"7","author":"A Latifi","year":"2024","unstructured":"Latifi A, Dolatabadi S, Motaghi M, Behboodian B (2024) The antifungal effect of di-acetyl produced by isolated lactobacilli from traditional dairy products. Microbiol Metab Biotechnol 7:80\u201391. https:\/\/doi.org\/10.22104\/mmb.2024.7182.1153","journal-title":"Microbiol Metab Biotechnol"},{"key":"4471_CR39","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fpubh.2022.786924","volume":"10","author":"RF LeBouf","year":"2022","unstructured":"LeBouf RF, Ranpara A, Fernandez E et al (2022) Model predictions of occupational exposures to diacetyl and 2,3-pentanedione emitted from roasted whole bean and ground coffee: influence of roast level and physical form on specific emission rates. Front Public Health 10:1\u201314. https:\/\/doi.org\/10.3389\/fpubh.2022.786924","journal-title":"Front Public Health"},{"key":"4471_CR40","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107747","volume":"123","author":"W Li","year":"2021","unstructured":"Li W, Chen Y, Wang T (2021) Cadmium biosorption by lactic acid bacteria Weissella viridescens ZY-6. Food Control 123:107747","journal-title":"Food Control"},{"key":"4471_CR41","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.106916","volume":"109","author":"X Li","year":"2020","unstructured":"Li X, Ming Q, Cai R et al (2020) Biosorption of Cd2+ and Pb2+ from apple juice by the magnetic nanoparticles functionalized lactic acid bacteria cells. Food Control 109:106916. https:\/\/doi.org\/10.1016\/j.foodcont.2019.106916","journal-title":"Food Control"},{"key":"4471_CR42","doi-asserted-by":"publisher","DOI":"10.1016\/j.ecoenv.2023.114766","volume":"255","author":"B Ma","year":"2023","unstructured":"Ma B, Song W, Zhang X et al (2023) Potential application of novel cadmium-tolerant bacteria in bioremediation of Cd-contaminated soil. Ecotoxicol Environ Saf 255:114766. https:\/\/doi.org\/10.1016\/j.ecoenv.2023.114766","journal-title":"Ecotoxicol Environ Saf"},{"key":"4471_CR43","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2024.174455","volume":"946","author":"X Ma","year":"2024","unstructured":"Ma X (2024) Heavy metals remediation through lactic acid bacteria: current status and future prospects. Sci Total Environ 946:174455. https:\/\/doi.org\/10.1016\/j.scitotenv.2024.174455","journal-title":"Sci Total Environ"},{"key":"4471_CR44","doi-asserted-by":"publisher","first-page":"101398","DOI":"10.1016\/j.jafr.2024.101398","volume":"18","author":"T Marwati","year":"2024","unstructured":"Marwati T, Djaafar TF, Hatmi RU et al (2024) Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product. J Agric Food Res 18:101398. https:\/\/doi.org\/10.1016\/j.jafr.2024.101398","journal-title":"J Agric Food Res"},{"key":"4471_CR45","doi-asserted-by":"publisher","first-page":"5284","DOI":"10.1002\/fsn3.1825","volume":"8","author":"R Massoud","year":"2020","unstructured":"Massoud R, Khosravi-Darani K, Sharifan A et al (2020) Lead and cadmium biosorption from milk by Lactobacillus acidophilus ATCC 4356. Food Sci Nutr 8:5284\u20135291. https:\/\/doi.org\/10.1002\/fsn3.1825","journal-title":"Food Sci Nutr"},{"key":"4471_CR46","doi-asserted-by":"publisher","DOI":"10.17582\/journal.aavs\/2022\/10.1.114.119","volume":"10","author":"S Melia","year":"2021","unstructured":"Melia S, Juliyarsi I, Kurnia YF, Pratama YE (2021) Examination of titratable acidity, pH, total lactic acid bacteria and sensory properties in whey fermented with probiotic Pediococcus acidilactic BK01. Adv Anim Vet Sci 10:14","journal-title":"Adv Anim Vet Sci"},{"key":"4471_CR47","unstructured":"Meter A, Atkinson RJ, Laliberte B (2019) Cadmium in cacao from latin America and the Caribbean"},{"key":"4471_CR48","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.16482","volume":"46","author":"R Metrouh","year":"2022","unstructured":"Metrouh R, Fares R, Mechai A et al (2022) Technological properties and probiotic potential of Lactiplantibacillus plantarum SJ14 isolated from Algerian traditional cheese \u201cJben.\u201d J Food Process Preserv 46:e16482. https:\/\/doi.org\/10.1111\/jfpp.16482","journal-title":"J Food Process Preserv"},{"key":"4471_CR49","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112319","volume":"152","author":"S Mohammed","year":"2021","unstructured":"Mohammed S, \u00c7on AH (2021) Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese. LWT 152:112319","journal-title":"LWT"},{"key":"4471_CR50","doi-asserted-by":"publisher","first-page":"1150","DOI":"10.3390\/microbiolres14030077","volume":"14","author":"L Morante-Carriel","year":"2023","unstructured":"Morante-Carriel L, Abasolo F, Bastidas-Caldes C et al (2023) Isolation and characterization of lactic acid bacteria from cocoa mucilage and meat: exploring their potential as biopreservatives for beef. Microbiol Res (Pavia) 14:1150\u20131167. https:\/\/doi.org\/10.3390\/microbiolres14030077","journal-title":"Microbiol Res (Pavia)"},{"key":"4471_CR51","doi-asserted-by":"publisher","DOI":"10.1016\/j.chemosphere.2023.139581","volume":"338","author":"HA Motta-Romero","year":"2023","unstructured":"Motta-Romero HA, Perez-Donado CE, Auchtung JM, Rose DJ (2023) Toxicity of cadmium on dynamic human gut microbiome cultures and the protective effect of cadmium-tolerant bacteria autochthonous to the gut. Chemosphere 338:139581. https:\/\/doi.org\/10.1016\/j.chemosphere.2023.139581","journal-title":"Chemosphere"},{"key":"4471_CR52","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/7871543","volume":"2022","author":"R Niikoi Kotey","year":"2022","unstructured":"Niikoi Kotey R, Asomaning Odoom D, Kumah P et al (2022) Effects of fermentation periods and drying methods on postharvest quality of cocoa (Theobroma cacao) beans in Ghana. J Food Qual 2022:14. https:\/\/doi.org\/10.1155\/2022\/7871543","journal-title":"J Food Qual"},{"key":"4471_CR53","doi-asserted-by":"publisher","first-page":"101","DOI":"10.1016\/j.foodqual.2012.08.004","volume":"28","author":"JE Norton","year":"2013","unstructured":"Norton JE, Fryer PJ, Parkinson JA (2013) The effect of reduced-fat labelling on chocolate expectations. Food Qual Prefer 28:101\u2013105. https:\/\/doi.org\/10.1016\/j.foodqual.2012.08.004","journal-title":"Food Qual Prefer"},{"key":"4471_CR54","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fnut.2021.677000","volume":"8","author":"M Oliva-Cruz","year":"2021","unstructured":"Oliva-Cruz M, Mori-Culqui PL, Caetano AC et al (2021) Total fat content and fatty acid profile of fine-aroma cocoa from Northeastern Peru. Front Nutr 8:1\u20139. https:\/\/doi.org\/10.3389\/fnut.2021.677000","journal-title":"Front Nutr"},{"key":"4471_CR55","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110446","volume":"137","author":"F Panebianco","year":"2021","unstructured":"Panebianco F, Giarratana F, Caridi A et al (2021) Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese. LWT 137:110446. https:\/\/doi.org\/10.1016\/j.lwt.2020.110446","journal-title":"LWT"},{"key":"4471_CR56","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1590\/fst.11922","volume":"42","author":"U Pato","year":"2022","unstructured":"Pato U, Riftyan E, Jonnaidi NN et al (2022) Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by lactic acid bacteria against Erwinia carotovora. Food Sci Technol 42:1\u20137. https:\/\/doi.org\/10.1590\/fst.11922","journal-title":"Food Sci Technol"},{"key":"4471_CR57","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1038\/s41598-021-92034-0","volume":"11","author":"C Peng","year":"2021","unstructured":"Peng C, Sun W, Dong X et al (2021) Isolation, identification and utilization of lactic acid bacteria from silage in a warm and humid climate area. Sci Rep 11:1\u20139. https:\/\/doi.org\/10.1038\/s41598-021-92034-0","journal-title":"Sci Rep"},{"key":"4471_CR58","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/nu14102038","volume":"14","author":"P Petrova","year":"2022","unstructured":"Petrova P, Arsov A, Tsvetanova F et al (2022) The complex role of lactic acid bacteria in food detoxification. Nutrients 14:1\u201341. https:\/\/doi.org\/10.3390\/nu14102038","journal-title":"Nutrients"},{"key":"4471_CR59","doi-asserted-by":"publisher","DOI":"10.3390\/foods11050715","author":"MB Pisano","year":"2022","unstructured":"Pisano MB, Fadda ME, Viale S et al (2022) Inhibitory effect of Lactiplantibacillus plantarum and Lactococcus lactis autochtonous strains against Listeria monocytogenes in a laboratory cheese model. Foods. https:\/\/doi.org\/10.3390\/foods11050715"},{"key":"4471_CR60","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1016\/j.jfoodeng.2019.06.018","volume":"261","author":"V Prosapio","year":"2019","unstructured":"Prosapio V, Norton IT (2019) Development of fat-reduced chocolate by using water-in-cocoa butter emulsions. J Food Eng 261:165\u2013170. https:\/\/doi.org\/10.1016\/j.jfoodeng.2019.06.018","journal-title":"J Food Eng"},{"key":"4471_CR61","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation7030192","author":"ES Rahayu","year":"2021","unstructured":"Rahayu ES, Triyadi R, Khusna RNB et al (2021) Indigenous yeast, lactic acid bacteria, and acetic acid bacteria from cocoa bean fermentation in Indonesia can inhibit fungal-growth-producing mycotoxins. Fermentation. https:\/\/doi.org\/10.3390\/fermentation7030192","journal-title":"Fermentation"},{"key":"4471_CR62","doi-asserted-by":"publisher","first-page":"365","DOI":"10.1016\/j.envint.2019.01.067","volume":"125","author":"PK Rai","year":"2019","unstructured":"Rai PK, Lee SS, Zhang M et al (2019) Heavy metals in food crops: health risks, fate, mechanisms, and management. Environ Int 125:365\u2013385. https:\/\/doi.org\/10.1016\/j.envint.2019.01.067","journal-title":"Environ Int"},{"key":"4471_CR63","doi-asserted-by":"publisher","first-page":"232","DOI":"10.1080\/01140671.2022.2150234","volume":"53","author":"RN Raju","year":"2025","unstructured":"Raju RN, Heyes JA, Archer RH, Chen Q (2025) Predicting the dried moisture content in Fijian Theobroma cacao beans using a mechanistic model. New Zeal J Crop Hortic Sci 53:232\u2013251. https:\/\/doi.org\/10.1080\/01140671.2022.2150234","journal-title":"New Zeal J Crop Hortic Sci"},{"key":"4471_CR64","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/microorganisms9010179","volume":"9","author":"CL Randazzo","year":"2021","unstructured":"Randazzo CL, Liotta L, De Angelis M et al (2021) Adjunct culture of non-starter lactic acid bacteria for the production of provola dei nebrodi PDO cheese: In vitro screening and pilot-scale cheese-making. Microorganisms 9:1\u201318. https:\/\/doi.org\/10.3390\/microorganisms9010179","journal-title":"Microorganisms"},{"key":"4471_CR65","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.106750","volume":"106","author":"D Romero-est\u00e9vez","year":"2019","unstructured":"Romero-est\u00e9vez D, Y\u00e1nez-j\u00e1come GS, Simba\u00f1a-farinango K, Navarrete H (2019) Content and the relationship between cadmium, nickel, and lead concentrations in Ecuadorian cocoa beans from nine provinces. Food Control 106:106750. https:\/\/doi.org\/10.1016\/j.foodcont.2019.106750","journal-title":"Food Control"},{"key":"4471_CR66","doi-asserted-by":"publisher","DOI":"10.3390\/ijms222011130","volume":"22","author":"MI Santos","year":"2021","unstructured":"Santos MI, Lima A, Mota J et al (2021) Extended cheese whey fermentation produces a novel casein-derived antibacterial polypeptide that also inhibits gelatinases MMP-2 and MMP-9. Int J Mol Sci 22:11130. https:\/\/doi.org\/10.3390\/ijms222011130","journal-title":"Int J Mol Sci"},{"key":"4471_CR67","doi-asserted-by":"publisher","first-page":"199","DOI":"10.18502\/jfqhc.9.4.11375","volume":"9","author":"MG Shehata","year":"2022","unstructured":"Shehata MG, Badr AN, El-Aziz NMA et al (2022) Optimization, partial purification, and characterization of bioactive peptides of lactobacillus paracasei isolated from traditional egyptian cheese. J Food Qual Hazards Control 9:199\u2013214. https:\/\/doi.org\/10.18502\/jfqhc.9.4.11375","journal-title":"J Food Qual Hazards Control"},{"key":"4471_CR68","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108053","volume":"126","author":"G Shu","year":"2021","unstructured":"Shu G, Zheng Q, Chen L et al (2021) Screening and identification of Lactobacillus with potential cadmium removal and its application in fruit and vegetable juices. Food Control 126:108053","journal-title":"Food Control"},{"key":"4471_CR69","first-page":"221","volume":"1","author":"A Singh","year":"2021","unstructured":"Singh A, Saini P, Srivastava U, Ahmed M (2021) Cadmium toxicology and it\u2019s prevention through lactic acid bacteria. J Food Agric Res 1:221\u2013248","journal-title":"J Food Agric Res"},{"key":"4471_CR70","doi-asserted-by":"publisher","first-page":"6","DOI":"10.7324\/JAPS.2015.50302","volume":"5","author":"S Tanasupawat","year":"2015","unstructured":"Tanasupawat S, Phoottosavako M, Keeratipibul S (2015) Characterization and lipolytic activity of lactic acid bacteria isolated from Thai fermented meat. J Appl Pharm Sci 5:6\u201312. https:\/\/doi.org\/10.7324\/JAPS.2015.50302","journal-title":"J Appl Pharm Sci"},{"key":"4471_CR71","doi-asserted-by":"publisher","DOI":"10.1155\/2021\/4697445","author":"Y Taye","year":"2021","unstructured":"Taye Y, Degu T, Fesseha H, Mathewos M (2021) Isolation and identification of lactic acid bacteria from cow milk and milk products. Sci World J. https:\/\/doi.org\/10.1155\/2021\/4697445","journal-title":"Sci World J"},{"key":"4471_CR72","doi-asserted-by":"publisher","first-page":"454","DOI":"10.56808\/3027-7922.2628","volume":"46","author":"S Techo","year":"2022","unstructured":"Techo S, Kuncharoen N, Tanasupawat S (2022) Diversity and lipolytic activity of lactic acid bacteria isolated from fermented foods and plant materials in Thailand. Thai J Pharm Sci 46:454\u2013461. https:\/\/doi.org\/10.56808\/3027-7922.2628","journal-title":"Thai J Pharm Sci"},{"key":"4471_CR73","doi-asserted-by":"publisher","DOI":"10.56451\/10334\/3743","author":"WF Teneda Llerena","year":"2016","unstructured":"Teneda Llerena WF (2016) Mejoramiento del PROCESO DE FERMENTACI\u00d3N del Cacao. (Theobroma cacao L.) Variedad Nacional y Variedad CCN51. Univ Int Andaluc\u00eda. https:\/\/doi.org\/10.56451\/10334\/3743","journal-title":"Univ Int Andaluc\u00eda"},{"key":"4471_CR74","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2023.163372","volume":"881","author":"E Thomas","year":"2023","unstructured":"Thomas E, Atkinson R, Zavaleta D et al (2023) The distribution of cadmium in soil and cacao beans in Peru. Sci Total Environ 881:163372. https:\/\/doi.org\/10.1016\/j.scitotenv.2023.163372","journal-title":"Sci Total Environ"},{"key":"4471_CR75","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fsufs.2023.1212229","volume":"7","author":"J Valdiviezo-marcelo","year":"2023","unstructured":"Valdiviezo-marcelo J, Arana-torres NM, Vega-portalatino EJ et al (2023) Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food. Front Sustain Food Syst 7:1\u201317. https:\/\/doi.org\/10.3389\/fsufs.2023.1212229","journal-title":"Front Sustain Food Syst"},{"key":"4471_CR76","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2021.146779","volume":"781","author":"R Vanderschueren","year":"2021","unstructured":"Vanderschueren R, Arg\u00fcello D, Blommaert H et al (2021) Mitigating the level of cadmium in cacao products: reviewing the transfer of cadmium from soil to chocolate bar. Sci Total Environ 781:146779","journal-title":"Sci Total Environ"},{"key":"4471_CR77","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1007\/s00203-024-04098-x","volume":"206","author":"EJ Vega-portalatino","year":"2024","unstructured":"Vega-portalatino EJ, Rosales-Cuentas MM, Tamariz-Angeles C et al (2024) Diversity of endophytic bacteria with antimicrobial potential isolated from marine macroalgae from Yacila and Cangrejos beaches, Piura-Peru. Arch Microbiol 206:1\u201318. https:\/\/doi.org\/10.1007\/s00203-024-04098-x","journal-title":"Arch Microbiol"},{"key":"4471_CR78","doi-asserted-by":"publisher","first-page":"3717","DOI":"10.3390\/molecules27123717","volume":"27","author":"M Vergara-Mendoza","year":"2022","unstructured":"Vergara-Mendoza M, Mart\u00ednez GR, Blanco-Tirado C, Combariza MY (2022) Mass balance and compositional analysis of biomass outputs from cacao fruits. Molecules 27:3717. https:\/\/doi.org\/10.3390\/molecules27123717","journal-title":"Molecules"},{"key":"4471_CR79","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2020.109015","volume":"339","author":"JA Viesser","year":"2021","unstructured":"Viesser JA, de Melo Pereira GV, de Carvalho Neto DP et al (2021) Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation. Int J Food Microbiol 339:109015","journal-title":"Int J Food Microbiol"},{"key":"4471_CR80","volume-title":"Caracterizaci\u00f3n socioecon\u00f3mica de las cadenas de valor de cacao con \u00e9nfasis en la problem\u00e1tica de cadmio en Piura y Hu\u00e1nuco","author":"G Villar","year":"2022","unstructured":"Villar G, Yovera F, Pezo A et al (2022) Caracterizaci\u00f3n socioecon\u00f3mica de las cadenas de valor de cacao con \u00e9nfasis en la problem\u00e1tica de cadmio en Piura y Hu\u00e1nuco. Per\u00fa, Alianza Bioversity CIAT, Lima Peru"},{"key":"4471_CR81","doi-asserted-by":"publisher","first-page":"671","DOI":"10.1007\/s12011-023-03693-1","volume":"202","author":"Y Wang","year":"2024","unstructured":"Wang Y, Han J, Ren Q et al (2024) The involvement of lactic acid bacteria and their exopolysaccharides in the biosorption and detoxication of heavy metals in the gut. Biol Trace Elem Res 202:671\u2013684. https:\/\/doi.org\/10.1007\/s12011-023-03693-1","journal-title":"Biol Trace Elem Res"},{"key":"4471_CR82","doi-asserted-by":"publisher","first-page":"41","DOI":"10.3390\/fermentation10010041","volume":"10","author":"Y Xu","year":"2024","unstructured":"Xu Y, Shu G, Liu Z et al (2024) Preliminary study on screening and genetic characterization of lactic acid bacteria strains with cadmium, lead, and chromium removal potentials. Fermentation 10:41. https:\/\/doi.org\/10.3390\/fermentation10010041","journal-title":"Fermentation"},{"key":"4471_CR83","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3389\/fcimb.2022.984537","volume":"12","author":"Q Zhang","year":"2022","unstructured":"Zhang Q, Wang M, Ma X et al (2022) In vitro investigation on lactic acid bacteria isolatedfrom Yak faeces for potential probiotics. Front Cell Infect Microbiol 12:1\u201313. https:\/\/doi.org\/10.3389\/fcimb.2022.984537","journal-title":"Front Cell Infect Microbiol"},{"key":"4471_CR84","doi-asserted-by":"publisher","first-page":"3505","DOI":"10.1016\/j.sjbs.2020.10.022","volume":"27","author":"X Zhang","year":"2020","unstructured":"Zhang X, Ali Esmail G, Fahad Alzeer A et al (2020) Probiotic characteristics of Lactobacillus strains isolated from cheese and their antibacterial properties against gastrointestinal tract pathogens. Saudi J Biol Sci 27:3505\u20133513. https:\/\/doi.org\/10.1016\/j.sjbs.2020.10.022","journal-title":"Saudi J Biol Sci"},{"key":"4471_CR85","doi-asserted-by":"publisher","first-page":"3401","DOI":"10.17576\/jsm-2022-5110-23","volume":"51","author":"NM Zin","year":"2022","unstructured":"Zin NM, Abd Rashid AN, Zulkhairi NA et al (2022) Isolation of lactic acid bacteria from cocoa bean fermentation as potential antibacterial agent against ESKAPE pathogens. Sains Malaysiana 51:3401\u20133414. https:\/\/doi.org\/10.17576\/jsm-2022-5110-23","journal-title":"Sains Malaysiana"}],"container-title":["Current Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00284-025-04471-z.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s00284-025-04471-z\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00284-025-04471-z.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T06:50:36Z","timestamp":1758264636000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s00284-025-04471-z"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,5]]},"references-count":85,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2025,10]]}},"alternative-id":["4471"],"URL":"https:\/\/doi.org\/10.1007\/s00284-025-04471-z","relation":{"references":[{"id-type":"doi","id":"10.3390\/foods12102024","asserted-by":"subject"},{"id-type":"doi","id":"10.3390\/foods10092125","asserted-by":"subject"},{"id-type":"doi","id":"10.3390\/foods11050715","asserted-by":"subject"}]},"ISSN":["0343-8651","1432-0991"],"issn-type":[{"value":"0343-8651","type":"print"},{"value":"1432-0991","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,5]]},"assertion":[{"value":"13 May 2025","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"14 August 2025","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"5 September 2025","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}}],"article-number":"491"}}