Delgado-Ospina Johannes, Triboletti Samantha, Alessandria Valentina, Serio Annalisa, Sergi Manuel, Paparella Antonello, Rantsiou Kalliopi, Chaves-López Clemencia
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, 76001 Cali, Colombia.
Microorganisms. 2020 Jul 21;8(7):1086. doi: 10.3390/microorganisms8071086.
Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. The present study explored the functional biodiversity of yeasts associated with Colombian cocoa fermented beans, able to survive after drying. Twelve species belonging to 10 genera of osmo-, acid-, thermo-, and desiccation-tolerant yeasts were isolated and identified from fermented and dry cocoa beans, with and standing out as the most frequent. For the first time, we reported the presence of in cocoa fermented beans. It was found that resistance to desiccation is related to the different degradation capacities of fermentation substrates, which suggests that associative relationships may exist between the different yeast species and their degradation products. Besides, the increased thermotolerance of some species was related to the presence of polyphenols in the medium, which might play a fundamental role in shaping the microbial community composition.
酵母在可可发酵过程中发挥着重要作用。尽管其最相关的功能是糖类降解和乙醇生成，但对于使它们即使在干燥后仍能存活的酶活性和特性却知之甚少。本研究探索了与哥伦比亚可可发酵豆相关的、能够在干燥后存活的酵母的功能多样性。从发酵和干燥的可可豆中分离并鉴定出了属于10个属的12种耐渗透压、耐酸、耐热和耐旱酵母，其中[具体名称1]和[具体名称2]最为常见。我们首次报道了[具体名称3]存在于可可发酵豆中。研究发现，对干燥的抗性与发酵底物的不同降解能力有关，这表明不同酵母物种与其降解产物之间可能存在关联关系。此外，一些物种耐热性的提高与培养基中多酚的存在有关，多酚可能在塑造微生物群落组成方面发挥着重要作用。
