Caracterización fenotípica y molecular de levaduras aisladas desde el fruto de café

Abstract

Abstract: Coffee (Coffea arabica) is one of the most traded products worldwide. being produced in 20 of the 24 provinces of Ecuador. This product gains value organoleptic due to the fermentative processes where yeasts play crucial roles Therefore, the exploration and adequate characterization of its diversity presents great relevance today. In this sense, the present investigation sought to isolate yeasts from coffee fruits from three coffee farms in Loja, Olmedo and Gonzanamá. was isolated in three universal media: potato dextrose agar, saburoad dextrose agar and yeast extract glucose; In addition, phenotypic characterization (morphological and biochemical) was carried out; and molecular applied to ITS 5.8S regions, partial LSU D1/D2 of DNArn. The resulting sequences were analyzed phylogenetically; obtaining 329 isolates classified into 12 morphotypes. Of which, 60 sequences grouped into nine phylogenetic clades were obtained, corresponding to six designated morphotypes. Some have been reported biotechnologically (e.g. Pichia kluyveri) for food improvement in processes fermentatives in coffee. This research leaves information that can be used for selection of yeasts of biotechnological importance.