<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-3033</journal-id>
<journal-title><![CDATA[Ingeniería y competitividad]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. compet.]]></abbrev-journal-title>
<issn>0123-3033</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-30332024000200004</article-id>
<article-id pub-id-type="doi">10.25100/iyc.v26i2.13296</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Selection of promising yeasts for starter culture development promoter of cocoa fermentation]]></article-title>
<article-title xml:lang="es"><![CDATA[Selección de levaduras promisorias para el desarrollo de un cultivo iniciador promotor de la fermentación del cacao]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Criollo-Nuñez]]></surname>
<given-names><![CDATA[Jenifer]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sandoval-Aldana]]></surname>
<given-names><![CDATA[Angélica P]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bolívar]]></surname>
<given-names><![CDATA[German]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Toro]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Corporación Colombiana de Investigación Agropecuaria  ]]></institution>
<addr-line><![CDATA[Ibagué ]]></addr-line>
<country>Tolima</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Tolima Facultad de Ingeniería Agronómica ]]></institution>
<addr-line><![CDATA[Ibagué Tolima]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle Facultad de Ciencias Naturales y Exactas ]]></institution>
<addr-line><![CDATA[Cali Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Cali Valle del cauca]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-30332024000200004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-30332024000200004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-30332024000200004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The selection of promising microorganisms that meet the requirements of a fermentation process is the most important stage in the development of microbiological starters. With the objective of selecting potential strains to be integrated as microbiological starters in cocoa fermentations, which promote biochemical dynamics, improving their sensory quality, the resistance of six yeasts (GRAS), isolated from cocoa fermenting masses in the departments, was evaluated. from Tolima, Huila and Antioquia, two commercial yeasts ATCC 28253 and ATCC 36633 selected for their aromatic production, subjecting them to resistance tests, at different concentrations of soluble solids (10, 15 and 20 °Brix), ethanol (5, 10%), acetic acid (pH 3, 4, 5, 6, and 7) and temperature (30, 40 and 50 °C), which simulated the biochemical dynamics of cocoa fermentation, quantifying its resistance expressed in viable cells. Aromatic production was measured by sensory evaluation. The yeasts Wickerhamomyces anomalus and Pichia kudriavzevii were selected for their ability to transform substrate into products of interest during the fermentation of cocoa pulp, production of specific aromas and resistance to adverse biochemical conditions typical of cocoa fermentation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La selección de microrganismo promisorios que atiendan los requerimientos de un proceso fermentativo es la etapa más importante en el desarrollo de iniciadores microbiológicos. Con el objetivo de seleccionar las cepas potenciales para ser integradas como iniciadores microbiológicos en fermentaciones de cacao, que promuevan la dinámica bioquímica, mejorando su calidad sensorial, se evaluó la resistencia de seis levaduras (GRAS), aisladas de masas fermentantes de cacao en los departamento del Tolima, Huila y Antioquia, dos levaduras comerciales ATCC 28253 y ATCC 36633 seleccionadas por su producción aromática, sometiéndolas a pruebas de resistencia, a diferentes concentraciones de sólidos solubles (10, 15 y20 °Brix), etanol (5, 10 %), ácido acético (pH 3, 4, 5, 6, y 7) y temperatura (30, 40 y 50 oC), que simularon la dinámica bioquímica de la fermentación del cacao, cuantificando su resistencia expresada en células viables. La producción aromática fue medida mediante evaluación sensorial. Se seleccionaron las levaduras Wickerhamomyces anomalus y Pichia kudriavzevii por su capacidad de transformar sustrato en productos de interés durante la fermentación de pulpa de cacao, producción de aromas específicos y resistencia a condiciones bioquímicas adversas propias de la fermentación del cacao.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[yeasts]]></kwd>
<kwd lng="en"><![CDATA[Cocoa fermentation]]></kwd>
<kwd lng="en"><![CDATA[Microbiological Starter]]></kwd>
<kwd lng="en"><![CDATA[Biochemical dynamics]]></kwd>
<kwd lng="en"><![CDATA[Quality]]></kwd>
<kwd lng="es"><![CDATA[levaduras]]></kwd>
<kwd lng="es"><![CDATA[Fermentación cacao]]></kwd>
<kwd lng="es"><![CDATA[Iniciador microbiológico]]></kwd>
<kwd lng="es"><![CDATA[Dinámica bioquímica]]></kwd>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
</kwd-group>
</article-meta>
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