Saccharomyces eubayanus and Saccharomyces uvarum associated with the fermentation of Araucaria araucana seeds in Patagonia

RODRIGUEZ, M.E.; PÉREZ-TRAVÉS, L.; SANGORRÍN, M.P.; BARRIO, E.; LOPES, C.A.

FEMS YEAST RESEARCH

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2014

1567-1356

The aim of the present study was to identify and characterize fermentative yeasts present during fermentations carried out with A. araucana seeds following the traditional elaboration procedures in different locations in North Patagonia. Additionally, the fermentative yeasts biota present in seeds and bark samples from A. araucana tree (from which Mapuche communities obtained the seeds used in Mudai elaboration) was also obtained using selective isolation techniques. Genetic characterization of Saccharomyces strains was performed by mtDNA-RFLP and PCR-RFLP and sequencing of different nuclear genes. The relationship between native isolates (at specific and intraspecific level) and the origin was also analyzed. The presence of commercial bakery yeasts in artisanal traditional beverages as well as the presence of natural populations of S. eubayanus and S. uvarum associated with A. araucana trees was described for the first time in this work.