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008			210706t2009 ||||| |||| 00| 0 eng d
040			_aCR-TuBCO _cCR-TuBCO _bEspañol
041	0		_aeng
100	1		_961143 _aDaniel, H.M.
100	1		_9129850 _aVrancken, G.
100	1		_9123256 _aTakrama, J.F.
100	1		_953604 _aCamu, N.
100	1		_961657 _aDe Vos, P.
100	1		_961507 _aDe Vuyst, L.
245	1	0	_aYeast diversity of Ghanaian cocoa bean heap fermentations
260			_aOxford (RU): _bOxford University Press, _c2009
270			_aSan José, C.R.
300			_a10 páginas: _b2 figuras, 1 tabla
504			_aIncluye 40 referencias bibliográficas en las páginas 781-783
520			_aThe fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates. These were grouped by PCR-fingerprinting with the primer M13. Representative isolates were identified using the D1/D2 region of the large subunit rRNA gene, internal transcribed spacer sequences and partial actin gene sequences leading to the detection of 15 species. Properties of importance for cocoa bean fermentation, namely sucrose, glucose, and citrate assimilation capacity, pH-, ethanol-, and heat-tolerance, were examined for selected isolates. Pichia kudriavzevii (Issatchenkia orientalis), Saccharomyces cerevisiae, and Hanseniaspora opuntiae formed the major components of the yeast community. Hanseniaspora opuntiae was identified conclusively for the first time from cocoa fermentations. Among the less frequently encountered species, Candida carpophila, Candida orthopsilosis, Kodamaea ohmeri, Meyerozyma (Pichia) caribbica, Pichia manshurica, Saccharomycodes ludwigii, and Yamadazyma (Pichia) mexicana were not yet documented from this substrate. Hanseniaspora opuntiae was preferably growing during the earlier phase of fermentation, reflecting its tolerance to low pH and its citrate-negative phenotype, while no specific temporal distribution was recognized for P. kudriavzevii and S. cerevisiae.
650	1	4	_9166664 _aTHEOBROMA CACAO
650	1	4	_9147780 _aFERMENTACION
650	1	4	_9151393 _aINGENIERIA GENETICA
650	1	4	_9153996 _aMARCADORES GENETICOS
691			_9166664 _aTHEOBROMA CACAO
691			_aFERMENTATION
691			_9149031 _aGENETIC ENGINEERING
691			_9149033 _aGENETIC MARKERS
773	0		_tFEMS Yeast Research (EUA) _gVolumen 9, número 5, páginas 774-783 _d2009
856	4	0	_uhttps://doi.org/10.1111/j.1567-1364.2009.00520.x _qpdf _yeng
901			_aF30
903			_aE
904			_aklines
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906			_a20111128 _b20111129
907			_a000007713
907			_a000002855
907			_a000015974
907			_a000024030
907			_dCA
908			_aJ
942			_cDIG _2z