Caracterización molecular de microorganismos silvestres asociados a fermentaciones artesanales de cacao en el municipio de Los Andes, Nariño, Colombia

• Izquierdo , Pablo Fernández ^[1] ; Martínez Muñoz, Julián Felipe ^[1] ; Miramag Yaqueno, Kevin Mauricio ^[1] ; Ortiz Benavides, Fedra ^[2]
  1. [1] Universidad de Nariño

     Universidad de Nariño

     Colombia

     
  2. [2] Universidad Nacional Abierta y a Distancia

     Universidad Nacional Abierta y a Distancia

     Colombia

     
• Localización: NOVA, ISSN-e 2462-9448, ISSN 1794-2470, Vol. 23, Nº. 44, 2025 (Ejemplar dedicado a: 1.), págs. 105-127
• Idioma: español
• DOI: 10.22490/24629448.9986
• Títulos paralelos:
  • Molecular Characterization of Wild Microorganisms Associated with Artisanal Cacao Fermentations in the Municipality of Los Andes, Nariño, Colombia
• Enlaces
  • Texto completo
• Resumen
  • español

    El presente estudio se centra en la caracterización molecular de los microorganismos asociados a la fermentación de cacao en el departamento de Nariño, Colombia. A través del análisis de las regiones ITS1-5.8S-ITS2 y D1/D2 ARNr (26S) para levaduras, y 16S ARNr para bacterias ácido lácticas (BAL) y bacterias ácido acéticas (BAA), se identificaron diversos microorganismos involucrados en la fermentación del cacao. Además, se aplicó la técnica in-silico de RFLP (Polimorfismo de Longitud de Fragmentos de Restricción) para resolver las relaciones intraespecíficas y establecer patrones moleculares diferenciados. Se identificaron aislados de Saccharomyces cerevisiae, Pichia kudriavzevii, Candida tropicalis, Candida glabrata, Levilactobacillus brevis, Lactiplantibacillus plantarum, Acetobacter fabarum, Acetobacter okinawensis y Acetobacter tropicalis.. El uso de enzimas de restricción como AluI, MseI, HinfI, HhaI, HaeIII fueron clave para discriminar entre especies y resolver relaciones intraespecíficas en los clados. Estos resultados proporcionan una base sólida para caracterizar mejor la diversidad microbiana en la fermentación del cacao en esta región.

  • English

    This study focuses on the molecular characterization of microorganisms associated with cacao fermentation in the department of Nariño, Colombia. Through the analysis of the ITS1-5.8S-ITS2 and D1/D2 rRNA (26S) regions for yeasts, and 16S rRNA for lactic acid bacteria (LAB) and acetic acid bacteria (AAB), various microorganisms involved in cacao fermentation were identified. Additionally, the in-silico RFLP (Restriction Fragment Length Polymorphism) technique was applied to resolve intraspecific relationships and establish differentiated molecular patterns. Isolates of Saccharomyces cerevisiae, Pichia kudriavzevii, Candida tropicalis, Candida glabrata, Levilactobacillus brevis, Lactiplantibacillus plantarum, Acetobacter fabarum, Acetobacter okinawensis, and Acetobacter tropicalis were identified. The use of restriction enzymes such as AluI, MseI, HinfI, HhaI, and HaeIII was key to discriminating between species and resolving intraspecific relationships in the clades. These results provide a solid foundation for better characterizing the microbial diversity in cacao fermentation in this region.

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