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
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 wor...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/9/1/28 |
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| author | Johannes Delgado-Ospina Laura Acquaticci Junior Bernardo Molina-Hernandez Kalliopi Rantsiou Maria Martuscelli Astride Franks Kamgang-Nzekoue Sauro Vittori Antonello Paparella Clemencia Chaves-López |
| author_facet | Johannes Delgado-Ospina Laura Acquaticci Junior Bernardo Molina-Hernandez Kalliopi Rantsiou Maria Martuscelli Astride Franks Kamgang-Nzekoue Sauro Vittori Antonello Paparella Clemencia Chaves-López |
| author_sort | Johannes Delgado-Ospina |
| collection | DOAJ |
| description | 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. <i>Pichia kudriavzevii</i> ECA33 (Pk) and <i>Saccharomyces cerevisiae</i> 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 <i>Sc</i> or <i>Pk</i> in the presence of CB caused a significant reduction (<i>p</i> < 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 <i>Pk</i> induced a major production of fatty acid- and amino acid-derived VOCs, while <i>Sc</i> 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. |
| first_indexed | 2024-03-10T13:49:08Z |
| format | Article |
| id | doaj.art-23ca66d4d4594f7a9c9b32f9f367cd93 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T13:49:08Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-23ca66d4d4594f7a9c9b32f9f367cd932023-11-21T02:20:41ZengMDPI AGMicroorganisms2076-26072020-12-01912810.3390/microorganisms9010028Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa FermentationJohannes Delgado-Ospina0Laura Acquaticci1Junior Bernardo Molina-Hernandez2Kalliopi Rantsiou3Maria Martuscelli4Astride Franks Kamgang-Nzekoue5Sauro Vittori6Antonello Paparella7Clemencia Chaves-López8Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalySchool of Pharmacy, University of Camerino, Via Sant’ Agostino 1, 62032 Camerino, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyDepartment of Agricultural, Forestry and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalySchool of Pharmacy, University of Camerino, Via Sant’ Agostino 1, 62032 Camerino, ItalySchool of Pharmacy, University of Camerino, Via Sant’ Agostino 1, 62032 Camerino, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyYeast 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. <i>Pichia kudriavzevii</i> ECA33 (Pk) and <i>Saccharomyces cerevisiae</i> 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 <i>Sc</i> or <i>Pk</i> in the presence of CB caused a significant reduction (<i>p</i> < 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 <i>Pk</i> induced a major production of fatty acid- and amino acid-derived VOCs, while <i>Sc</i> 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.https://www.mdpi.com/2076-2607/9/1/28biogenic aminevolatile compoundsorganic acidfermentationcocoa |
| spellingShingle | Johannes Delgado-Ospina Laura Acquaticci Junior Bernardo Molina-Hernandez Kalliopi Rantsiou Maria Martuscelli Astride Franks Kamgang-Nzekoue Sauro Vittori Antonello Paparella Clemencia Chaves-López 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 Microorganisms biogenic amine volatile compounds organic acid fermentation cocoa |
| 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | biogenic amine volatile compounds organic acid fermentation cocoa |
| url | https://www.mdpi.com/2076-2607/9/1/28 |
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