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

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 explo...

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Autores principales: Delgado-Ospina, Johannes, Triboletti, Samantha, Alessandria, Valentina, Serio, Annalisa, Sergi, Manuel, Paparella, Antonello, Rantsiou, Kalliopi, Chaves-López, Clemencia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409280/
https://www.ncbi.nlm.nih.gov/pubmed/32708172
http://dx.doi.org/10.3390/microorganisms8071086
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author Delgado-Ospina, Johannes
Triboletti, Samantha
Alessandria, Valentina
Serio, Annalisa
Sergi, Manuel
Paparella, Antonello
Rantsiou, Kalliopi
Chaves-López, Clemencia
author_facet Delgado-Ospina, Johannes
Triboletti, Samantha
Alessandria, Valentina
Serio, Annalisa
Sergi, Manuel
Paparella, Antonello
Rantsiou, Kalliopi
Chaves-López, Clemencia
author_sort Delgado-Ospina, Johannes
collection PubMed
description 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.
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spelling pubmed-74092802020-08-25 Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans Delgado-Ospina, Johannes Triboletti, Samantha Alessandria, Valentina Serio, Annalisa Sergi, Manuel Paparella, Antonello Rantsiou, Kalliopi Chaves-López, Clemencia Microorganisms Article 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. MDPI 2020-07-21 /pmc/articles/PMC7409280/ /pubmed/32708172 http://dx.doi.org/10.3390/microorganisms8071086 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Delgado-Ospina, Johannes
Triboletti, Samantha
Alessandria, Valentina
Serio, Annalisa
Sergi, Manuel
Paparella, Antonello
Rantsiou, Kalliopi
Chaves-López, Clemencia
Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
title Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
title_full Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
title_fullStr Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
title_full_unstemmed Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
title_short Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
title_sort functional biodiversity of yeasts isolated from colombian fermented and dry cocoa beans
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409280/
https://www.ncbi.nlm.nih.gov/pubmed/32708172
http://dx.doi.org/10.3390/microorganisms8071086
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