Endófitos fúngicos relacionados con la maduración natural y compuestos aromáticos en frutos de especies de la orquídea del género Vanilla

Fungal endophytes related to natural ripening and aromatic compounds in fruits of Vanilla species

La interacción biótica entre plantas y hongos endófitos fortalece la capacidad adaptativa de los hospederos frente a perturbaciones del ambiente, y confiere a los microorganismos asociados beneficios de nutrición y protección. Estudios asociados a hongos endófitos reportan su presencia en la mayor diversidad de plantas existentes. En diferentes plantas hospederas,  la interacción con hongos endófitos favorece la producción de metabolitos secundarios y fitohormonas que participan en la obtención de propiedades organolépticas como los sabores y los aromas. Sin embargo, las investigaciones desarrolladas en el género Vanilla son escasas, dificultando el entendimiento de las funciones que pueden desempeñar estos microorganismos en beneficio del hospedero. Con relación a Vanilla, los frutos de especies dentro del clado aromático se distinguen por la presencia de compuestos aromáticos, que aumentan su contenido durante la maduración. Algunos estudios, han demostrado que en los frutos de esta orquídea existen hongos endófitos posiblemente asociados al proceso de maduración que se acelera mediante el curado, pero pocos de estos estudios, han evaluado la actividad de dichos hongos relacionados con la maduración del fruto de forma natural. En esta revisión se recopila literatura científica relacionada con el conocimiento de las comunidades de endófitos fúngicos y su posible aporte en la maduración y producción de compuestos aromáticos en los frutos de vainilla. Se identifican oportunidades de investigación para desarrollar futuros estudios sobre el papel de los microorganismos fungosos para la obtención de metabolitos y precursores aromáticos de los frutos en especies de Vanilla, tanto en condiciones silvestres como en cultivos comerciales.

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