ArticleFoods (Basel, Switzerland)2026
Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (
Lisset Ll Alvites-Chuquizuta, Angel David Hernández-Amasifuen, Harvey Pérez-Ramos, Erick A Auquiñivin-Silva, Luz Quispe-Sanchez, Marleni Medina-Mendoza, Roberth Esteve Iliquin-Fernandez, Laydy Mitsu Mena-Chacon, Carlos Culqui-Arce, Robert J Cruzalegui and 1 more
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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11 authors.
Lisset Ll Alvites-ChuquizutaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.
Angel David Hernández-AmasifuenInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.ORCID 0000-0001-8267-409X Harvey Pérez-RamosInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.ORCID 0009-0006-0090-1572 Erick A Auquiñivin-SilvaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.ORCID 0000-0002-9226-9896 Luz Quispe-SanchezPrograma Doctoral en Ciencias para el Desarrollo Sustentable, Escuela de Posgrado, Facultad de Ingeniería Zootecnista, Biotecnología, Agronegocios y Ciencia de Datos, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0001-5590-5139 Marleni Medina-MendozaPrograma Doctoral en Ciencias para el Desarrollo Sustentable, Escuela de Posgrado, Facultad de Ingeniería Zootecnista, Biotecnología, Agronegocios y Ciencia de Datos, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.
Roberth Esteve Iliquin-FernandezPrograma Doctoral en Ciencias para el Desarrollo Sustentable, Escuela de Posgrado, Facultad de Ingeniería Zootecnista, Biotecnología, Agronegocios y Ciencia de Datos, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.
Laydy Mitsu Mena-ChaconPrograma Doctoral en Ciencias para el Desarrollo Sustentable, Escuela de Posgrado, Facultad de Ingeniería Zootecnista, Biotecnología, Agronegocios y Ciencia de Datos, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru.ORCID 0000-0002-9364-7801 Carlos Culqui-ArceInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.
Robert J CruzaleguiInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.ORCID 0000-0002-0959-9713 Diner Mori-MestanzaInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01000, Peru.ORCID 0000-0003-3692-4080 Funding
Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica PE501088651-2024
6 · The paper itselfAbstract
Spontaneous fermentation of Criollo cacao involves temporal changes in culturable microorganisms and in the volatile compound profile, with potential implications for the development of aroma-related characteristics. This study aimed to characterize culturable microorganisms, assess their apparent pectinolytic potential, and evaluate the temporal dynamics of volatile compounds during spontaneous fermentation of Criollo cacao from the Lagunas rural community, Amazonas, Peru. Microorganisms were isolated at different fermentation stages, and pectinolytic potential was evaluated by screening for pectin-degradation halos on a mineral medium supplemented with pectin. Selected isolates were molecularly identified by sequencing the ITS region for yeasts and the 16S rRNA gene for bacteria. Volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). All isolates evaluated in the pectin assay produced visible degradation halos, although halo diameter and area varied among isolates, indicating differences in apparent pectinolytic potential. Molecular characterization showed frequent recovery of
Indexed as
aromatic profileculturable microorganismsHS-SPME/GC-MSpectinolytic screeningspontaneous fermentationvolatile compounds
Identifiers
PMID42883569
PMCPMC13664486
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