Palabras clave
Tropical yeast, biodiversity, tropical fruits, tropical fruits, biotechnology.
Cómo citar
Resumen
Introducción: Las levaduras que consume la población en alimentos como las frutas tropicales permanecen relativamente desconocidas, a pesar de ser un componente importante de la microbiota humana y tener múltiples aplicaciones biotecnológicas.
Métodos: En este trabajo aislamos y caracterizamos la diversidad de levaduras en frutas ingeridas regularmente en Costa Rica, utilizando métodos dependientes de cultivo, caracterización morfológica, y secuenciación de marcador ITS.
Resultados: Se aislaron 118 levaduras de las 26 especies de frutas tropicales muestreadas, agrupándose en 7 familias, 11 géneros y 19 especies. Hanseniaspora pseudoguilliermondii, Pichia kluyveri y Hanseniaspora uvarum fueron las especies más abundantes. Notablemente, algunas especies estuvieron presentes en varias frutas, otras presentaron un rango de hospedero más específico, y algunas solamente se aislaron luego de varios meses de fermentación.
Conclusión: Nuestro trabajo evidencia la gran diversidad de levaduras presentes en las frutas tropicales, que motiva a estudiar con mayor profundidad su ecología, fisiología, y usos biotecnológicos potenciales.
Citas
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