Next Article in Journal
Extracellular Vesicles in Human Preterm Colostrum Inhibit Infection by Human Cytomegalovirus In Vitro
Next Article in Special Issue
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
Previous Article in Journal
Impaired Hypothalamic Microglial Activation in Offspring of Antibiotic-Treated Pregnant/Lactating Rats Is Attenuated by Prebiotic Oligofructose Co-Administration
Previous Article in Special Issue
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Microorganisms
Volume 8
Issue 7
10.3390/microorganisms8071086
microorganisms-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

by
Johannes Delgado-Ospina
1,2,
Samantha Triboletti
1,
Valentina Alessandria
3,
Annalisa Serio
1,
Manuel Sergi
1,
Antonello Paparella
1,
Kalliopi Rantsiou
3,* and
Clemencia Chaves-López
1,*
1
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
2
Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, 76001 Cali, Colombia
3
Department of Agricultural, Forestry and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Torino, Italy
*
Authors to whom correspondence should be addressed.
Microorganisms 2020, 8(7), 1086; https://doi.org/10.3390/microorganisms8071086
Submission received: 20 June 2020 / Revised: 15 July 2020 / Accepted: 17 July 2020 / Published: 21 July 2020
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
Browse Figures
Versions Notes

Abstract

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 Criollo 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 Pichia kudriavzevii and Saccharomyces cerevisiae standing out as the most frequent. For the first time, we reported the presence of Zygosaccharomyces bisporus 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.
Keywords: Cocoa microbiota; Saccharomyces cerevisiae; Pichia kudriavzevii; Polyphenols; Trehalose; thermotolerance; enzyme activities Cocoa microbiota; Saccharomyces cerevisiae; Pichia kudriavzevii; Polyphenols; Trehalose; thermotolerance; enzyme activities
Graphical Abstract

Share and Cite

MDPI and ACS Style

Delgado-Ospina, J.; Triboletti, S.; Alessandria, V.; Serio, A.; Sergi, M.; Paparella, A.; Rantsiou, K.; Chaves-López, C. Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans. Microorganisms 2020, 8, 1086. https://doi.org/10.3390/microorganisms8071086

AMA Style

Delgado-Ospina J, Triboletti S, Alessandria V, Serio A, Sergi M, Paparella A, Rantsiou K, Chaves-López C. Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans. Microorganisms. 2020; 8(7):1086. https://doi.org/10.3390/microorganisms8071086

Chicago/Turabian Style

Delgado-Ospina, Johannes, Samantha Triboletti, Valentina Alessandria, Annalisa Serio, Manuel Sergi, Antonello Paparella, Kalliopi Rantsiou, and Clemencia Chaves-López. 2020. "Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans" Microorganisms 8, no. 7: 1086. https://doi.org/10.3390/microorganisms8071086

APA Style

Delgado-Ospina, J., Triboletti, S., Alessandria, V., Serio, A., Sergi, M., Paparella, A., Rantsiou, K., & Chaves-López, C. (2020). Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans. Microorganisms, 8(7), 1086. https://doi.org/10.3390/microorganisms8071086

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop