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.
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.
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DOI：
10.3390/microorganisms9010028
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发表时间：
2020-12-24
期刊：
影响因子：
4.5
通讯作者：
Chaves-López C
中科院分区：
文献类型：
--
作者：
Delgado-Ospina J;Acquaticci L;Molina-Hernandez JB;Rantsiou K;Martuscelli M;Kamgang-Nzekoue AF;Vittori S;Paparella A;Chaves-López C
用于可可发酵的酵母发酵剂通常根据它们在粘液降解和风味改善方面的酶活性进行测试，而不考虑它们对对人类健康重要的生物胺(BAS)等有毒化合物的产生或消除的影响。在这项工作中，我们测试了来自12个不同酵母种的145株从哥伦比亚发酵可可豆(CB)中分离出来的菌株在体外产生BA的能力。65个菌株能够对至少一种所测试的氨基酸进行脱羧基。以酵母ECA33(PK)和酿酒酵母4(SC)为研究对象，研究了它们在模拟可可发酵过程中对BAs、有机酸和挥发性有机化合物(VOCs)积累的调节作用。SC或PK在CB的存在下生长，在BA的形成和降解过程中，2-苯乙胺(84%和37%)和身体碱(58%和51%)显著减少(p<；0.05)，色胺和腐胺显著增加，温度对BA的形成和降解有强烈的影响。此外，我们的研究结果还指出，PK主要诱导脂肪酸和氨基酸来源的VOCs的产生，而SC诱导更多的来自脂肪酸代谢的VOCs。我们的结果表明，在选择用于可可发酵的酵母发酵剂时，考虑BA生产的重要性。
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.
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影响因子：
5.2
作者：
Delgado-Ospina, Johannes;Daniela Di Mattia, Carla;Chaves-Lopez, Clemencia
通讯作者：
Chaves-Lopez, Clemencia
影响因子：
7.1
作者：
Gardini, F;Martuscelli, M;Suzzi, G
通讯作者：
Suzzi, G
影响因子：
5.3
作者：
Gardini, F.;Tofalo, R.;Lanciotti, R.
通讯作者：
Lanciotti, R.
影响因子：
3.2
作者：
Jespersen, L;Nielsen, DS;Jakobsen, M
通讯作者：
Jakobsen, M
影响因子：
4.4
作者：
Mansour, S.;Beckerich, J. M.;Bonnarme, P.
通讯作者：
Bonnarme, P.