| Title: | Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation |
| Author(s): | Delgado-Ospina J; Acquaticci L; Molina-Hernandez JB; Rantsiou K; Martuscelli M; Kamgang-Nzekoue AF; Vittori S; Paparella A; Chaves-Lopez C; |
| Address: | "Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Grupo de Investigacion Biotecnologia, Facultad de Ingenieria, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, Cali 76001, Colombia. School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy. Department of Agricultural, Forestry and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy" |
| DOI: | 10.3390/microorganisms9010028 |
| ISSN/ISBN: | 2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking) |
| Abstract: | "Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested. Pichia kudriavzevii ECA33 (Pk) and Saccharomyces cerevisiae 4 (Sc) were selected to evaluate their potential to modulate BAs, organic acids, and volatile organic compounds (VOCs) accumulation during a simulated cocoa fermentation. The growth of Sc or Pk in the presence of CB caused a significant reduction (p < 0.05) of 2-phenylethylamine (84% and 37%) and cadaverine (58% and 51%), and a significant increase of tryptamine and putrescine with a strong influence of temperature in BA formation and degradation. In addition, our findings pointed out that Pk induced a major production of fatty acid- and amino acid-derived VOCs, while Sc induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation" |
| Keywords: | biogenic amine cocoa fermentation organic acid volatile compounds; |
| Notes: | "PubMed-not-MEDLINEDelgado-Ospina, Johannes Acquaticci, Laura Molina-Hernandez, Junior Bernardo Rantsiou, Kalliopi Martuscelli, Maria Kamgang-Nzekoue, Astride Franks Vittori, Sauro Paparella, Antonello Chaves-Lopez, Clemencia eng C. 808-2018. Agreement 240-2019. Number 123280864259/Departamento Administrativo de Ciencia, Tecnologia e Innovacion (COLCIENCIAS)/ FARDIB-2019/Universita degli Studi di Teramo/ Switzerland 2020/12/31 Microorganisms. 2020 Dec 24; 9(1):28. doi: 10.3390/microorganisms9010028" |
