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Autores

La selección de microrganismo promisorios que atiendan los requerimientos de un proceso fermentativo es la etapa más importante en el desarrollo de iniciadores microbiológicos. Con el objetivo de seleccionar las cepas potenciales para ser integradas como iniciadores microbiológicos en fermentaciones de cacao, que promuevan la dinámica bioquímica, mejorando su calidad sensorial, se evaluó la resistencia de seis levaduras (GRAS), aisladas de masas fermentantes de cacao en los departamento del Tolima, Huila y Antioquia, dos levaduras comerciales ATCC 28253 y ATCC 36633 seleccionadas por su producción aromática, sometiéndolas a pruebas de resistencia, a diferentes concentraciones de sólidos solubles (10, 15 y20 °Brix), etanol (5, 10 %), ácido acético (pH 3, 4, 5, 6, y 7) y temperatura (30, 40 y 50 oC), que simularon la dinámica bioquímica de la fermentación del cacao, cuantificando su resistencia expresada en células viables. La producción aromática fue medida mediante evaluación sensorial. Se seleccionaron las levaduras Wickerhamomyces anomalus y Pichia kudriavzevii por su capacidad de transformar sustrato en productos de interés durante la fermentación de pulpa de cacao, producción de aromas específicos y resistencia a condiciones bioquímicas adversas propias de la fermentación del cacao.

Jenifer Criollo Nuñez, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Nataima, Ibagué Tolima, Colombia.

https://orcid.org/0000-0002-1623-4966

Angélica P Sandoval- Aldana, Universidad del Valle, Cali, Colombia

https://orcid.org/0000-0002-0850-6394

German Bolívar, Universidad del Valle, Cali, Colombia

https://orcid.org/0000-0002-6169-9287

Cristina Ramírez Toro, Universidad del Valle, Cali, Colombia

https://orcid.org/0000-0001-9762-5100

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Recibido 2023-10-19
Aceptado 2024-02-13
Publicado 2024-05-14