INVESTIGADORES
LOPES christian ariel
artículos
Título:
Saccharomyces eubayanus and Saccharomyces uvarum associated with the fermentation of Araucaria araucana seeds in Patagonia
Autor/es:
RODRÍGUEZ M.E.; PÉREZ-TRAVÉS, L.; SANGORRÍN M.P.; BARRIO E.; LOPES C.A.
Revista:
FEMS YEAST RESEARCH
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2014 vol. 14 p. 948 - 965
ISSN:
1567-1356
Resumen:
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.