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

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

SUBMITTER: Delgado-Ospina J 

PROVIDER: S-EPMC7409280 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature