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

Molecular Characterization of Wild Microorganisms Associated with Artisanal Cacao Fermentations in the Municipality of Los Andes, Nariño, Colombia

Publicado 2025-07-01

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Vol. 23 Núm. 44 (2025): 2025-01
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Martinez Muñoz, J. F., Fernandez Izquierdo, P. ., Miramag Yaquen, K. M., & Ortiz Benavidez, F. (2025). Caracterización molecular de microorganismos silvestres asociados a fermentaciones artesanales de cacao en el municipio de Los Andes, Nariño, Colombia. Revista Nova, 23(44), 105-127. https://doi.org/10.22490/24629448.9986
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https://doi.org/10.22490/24629448.9986
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Objetivo. Caracterización molecular de los microorganismos asociados a la fermentación de cacao en el departamento de Nariño, Colombia.

Método. 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).

Resultados. 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..

Conclusión. 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.

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