Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia

6533b828fe1ef96bd1288351

RESEARCH PRODUCT

Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia

Laura Pérez-través Eladio Barrio Christian A. Lopes M. Eugenia Rodríguez Marcela P. Sangorrín

subject

Biotecnología Agropecuaria Molecular Sequence Data Argentina Saccharomyces bayanus SACCHAROMYCES BAYANUS DNA Mitochondrial Applied Microbiology and Biotechnology Microbiology Saccharomyces Saccharomyces HYBRIDS Botany Chile DNA Fungal Phylogeny Hybrid Nothofagus Geography biology Saccharomyces eubayanus //purl.org/becyt/ford/4.4 [https]General Medicine Araucaria araucana biology.organism_classification CRYOTOLERANT YEAST Yeast CIENCIAS AGRÍCOLAS visual_art Fermentation Seeds Biotecnología Agrícola y Biotecnología Alimentaria visual_art.visual_art_medium Bark //purl.org/becyt/ford/4 [https]Polymorphism Restriction Fragment Length YEAST DIVERSITY

description

Mudai is a traditional fermented beverage, made from the seeds of the Araucaria araucana tree by Mapuche communities. The main goal of the present study was to identify and characterize the yeast microbiota responsible of Mudai fermentation as well as from A. araucana seeds and bark from different locations in Northern Patagonia. Only Hanseniaspora uvarum and a commercial bakery strain of Saccharomyces cerevisiae were isolated from Mudai and all Saccharomyces isolates recovered from A. araucana seed and bark samples belonged to the cryotolerant species Saccharomyces eubayanus and Saccharomyces uvarum. These two species were already reported in Nothofagus trees from Patagonia; however, this is the first time that they were isolated from A. araucana, which extends their ecological distribution. The presence of these species in A. araucana seeds and bark samples, led us to postulate a potential role for them as the original yeasts responsible for the elaboration of Mudai before the introduction of commercial S. cerevisiae cultures. The molecular and genetic characterization of the S. uvarum and S. eubayanus isolates and their comparison with European S. uvarum strains and S. eubayanus hybrids (S. bayanus and S. pastorianus), allowed their ecology and evolution us to be examined. Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina Fil: Pérez Través, Laura. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina Fil: Barrio, Eladio. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España. Universidad de Valencia; España Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina. Universidad Nacional del Comahue. Facultad de Ciencis Agrarias; Argentina

year	journal	country	edition	language
2014-07-01	FEMS Yeast Research

https://doi.org/10.1111/1567-1364.12183