Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian amazon
The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicil?ndia and Tucum?), State of Par?, northern Brazil, during a six-day p...
| Autor principal: | Almeida, Silvana de F. Oliveira de |
|---|---|
| Outros Autores: | Silva, Let?cia R. Carvalho, Chagas Junior, Gilson Celso A, Oliveira, Guilherme, Silva, Silvia Helena Marques da, Vasconcelos, Santelmo, Lopes, Alessandra Santos |
| Grau: | Artigo |
| Idioma: | eng |
| Publicado em: |
Instituto Nacional de Pesquisas da Amaz?nia
2019
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| Assuntos: | |
| Acesso em linha: |
http://patua.iec.gov.br//handle/iec/3616 |
| Resumo: |
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The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon
region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicil?ndia and Tucum?),
State of Par?, northern Brazil, during a six-day period. Totals of 44 yeasts were isolated from Medicil?ndia and 29 from
Tucum?. Molecular identification was carried out by sequencing the D1/D2 region fragment of the rRNA 26S gene, expanded
with universal primers for the NL1GC and LS2 eukaryotes. Pichia manshurica and Saccharomyces cerevisiae were identified
in Medicil?ndia and five yeast species (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces
bailii) were identified in Tucum?. The results showed that P. manshurica and S. cerevisiae may have potential for use as starter
cultures in future studies to improve the quality of cocoa seeds fermented in the Brazilian Amazon region. |