Grupo de Investigación en Ecología Microbiana y Bioprospección, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Calle 67 No. 53 - 108, Postal code 050010 Medellín, Antioquia, Colombia.
Food Res Int. 2021 Nov;149:110670. doi: 10.1016/j.foodres.2021.110670. Epub 2021 Aug 28.
The quality of the cocoa seeds depends on various factors. Fermentation is among them because during this process flavor precursors are synthesized through the action of fungi and bacteria, whose diversity can change depending on the geographic location and the agricultural practices. This research aimed to characterize and compare the fungal community involved in spontaneous fermentations carried out under the same post-harvest agricultural practices in two farms located at completely different agro‑ecological zones by application of a high-throughput amplicon sequencing method. The results showed that the diversity of biological variants is different between regions. In the Magdalena Medio region, the fermentations were dominated by Hanseniaspora opuntiae, and Saccharomyces sp., while in Urabá region all the fermentation was characterized by an almost constant diversity and high abundance of H. opuntiae. In each site, unique biological variants of these two genera were detected. Additionally, differences were observed in the physicochemical parameters such as the pH and temperature of the fermentation mass, and the duration of the process. The analyses of these results allow concluding that the environmental conditions and indigenous microbiota of each cocoa-cultivation zone explained the differences found in this study.
可可豆的质量取决于诸多因素。发酵就是其中之一，因为在这个过程中，真菌和细菌的作用会合成风味前体，而其多样性可能会因地理位置和农业实践的不同而发生变化。本研究旨在通过高通量扩增子测序方法，对在两个完全不同农业生态区、采用相同收获后农业实践进行的自然发酵过程中涉及的真菌群落进行特征描述和比较。结果表明，不同地区的生物变异多样性存在差异。在 Magdalena Medio 地区，发酵主要由 Hanseniaspora opuntiae 和 Saccharomyces sp. 主导，而在 Urabá 地区，所有发酵都具有几乎恒定的多样性和 H. opuntiae 的高丰度特征。在每个地点，都检测到了这两个属的独特生物变异体。此外，发酵物料的 pH 值和温度等理化参数以及发酵过程的持续时间也存在差异。对这些结果的分析可以得出结论，每个可可种植区的环境条件和土著微生物群解释了本研究中发现的差异。
