Esteban Osorio-Cadavid

Publications (3)7.25 Total impact

• Source

  Available from: Annalisa Serio

  Article: Volatile compounds produced in wine by Colombian wildSaccharomyces cerevisiae strains

  Clemencia Chaves-López, Annalisa Serio, Esteban Osorio-Cadavid, Antonello Paparella, Giovanna Suzzi
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  ABSTRACT: Some tropicalSaccharomyces cerevisiae strains, isolated fromChampús, a traditional Colombian low alcoholic fermented beverage, were characterised in order to select yeasts for aroma improvement in wine. H2S production, volatile acidity, β-glucosidase activity, higher alcoholesters and terpenes production were evaluated in this study. These tropical strains were characterised by a considerable production of ethyl hexanoate, 2-phenylethanol, 2-phenylethyl acetate, and geraniol, detected by SPME-GC-MS. Odor activity values were calculated to analyse the effects of yeasts strains on wine aroma, resulting in six distinctive wine groups, as evidenced by discriminant analysis. These results suggest thatSaccharomyces strains isolated fromChampús can be an important source for new tropical yeast biotypes with potential winemaking applications, producing a wide range of aroma compounds. Key words Saccharomyces cerevisiae -volatile compounds-wine- Champús -tropical yeasts
  Annals of Microbiology 04/2012; 59(4):733-740. · 0.69 Impact Factor
• Source

  Available from: Annalisa Serio

  Article: Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population.

  Clemencia Chaves-López, Annalisa Serio, Maria Martuscelli, Antonello Paparella, Esteban Osorio-Cadavid, Giovanna Suzzi
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  ABSTRACT: Kumis is a traditional fermented cow milk produced and consumed in South West Colombia. The main objective of this research was to studied the enterococcal population, present in 13 kumis samples traditionally manufactured, for their role as beneficial organisms or opportunistic pathogens. The molecular identification of 72 isolates evidenced that Enterococcus faecalis and E. faecium were the dominant species. The genes gelE, esp, asa1, cyl and hyl, all associated with virulence factors in enterococci, were detected in 30 isolates, while 42 were free of virulence determinants. Skim milk media were fermented by all the different isolates and further tested for proteolysis (free NH(3) groups), Angiotensin-I Converting Enzyme (ACE) inhibitory activity and biogenic amines production. Nine E. faecalis and two E. faecium strains produced fermented milk with ACE-inhibitory activity values ranging from 39.7% to 84.35% .The digestion of fermented milk samples by pepsin and pancreatin evidenced an increase in ACE inhibitory activity, with E. faecalis KE09 as the best producer (IC50 = 14.25 μg ml(-1)). Moreover, the strains showed a very low tyrosine decarboxylase activity and did not produce histamine during 48 h fermentation in milk. This study underlines the that Colombian kumis is a good source of not virulent enterococci able to produce fermented milks with ACE-inhibitory activity.
  Food Microbiology 08/2011; 28(5):1041-7. · 3.28 Impact Factor
• Article: Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.

  Esteban Osorio-Cadavid, Clemencia Chaves-López, Rosanna Tofalo, Antonello Paparella, Giovanna Suzzi
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  ABSTRACT: The aim of this study was to identify and characterise the predominant yeasts in Champús, a traditional Colombian cereal-based beverage with a low alcoholic content. Samples of Champús from 20 production sites in the Cauca Valley region were analysed. A total of 235 yeast isolates were identified by conventional microbiological analyses and by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of ITS1-5.8S rDNA-ITS2. The dominant species were: Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fermentans, Pichia kluyveri var. kluyveri, Zygosaccharomyces fermentati, Torulospora delbruekii, Galactomyces geotrichum and Hanseniaspora spp. Model Champús systems were inoculated with single strains of some isolated sporogenus species and the aromatic profiles were analysed by SPME. Analysis of data showed that Champús strains produced high amounts of esters. The aromatic compounds produced by Saccharomyces and non-Saccharomyces yeasts from Champús can exert a relevant influence on the sensory characteristics of the fermented beverage. The Champús strains could thus represent an important source for new yeast biotypes with potential industrial applications.
  Food Microbiology 10/2008; 25(6):771-7. · 3.28 Impact Factor