SANGORRIN marcela paula
Saccharomyces uvarum is Responsible for the Traditional Fermentation of Apple CHICHA in Patagonia
RODRÍGUEZ, ME; PÉREZ-TRAVÉS, L; SANGORRÍN, MP; BARRIO, E; QUEROL, A; LOPES, CA
FEMS YEAST RESEARCH
WILEY-BLACKWELL PUBLISHING, INC
Lugar: Londres; Año: 2016
Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina andChile). In the present work, we identified the yeast microbiota associated with this fermentation, and characterizedgenetically those belonging to the genus Saccharomyces. Both Saccharomyces cerevisiae and S. uvarum were found in theanalyzed fermentations. Phylogenetic and population structure analyses based on genes sequence analysis were carriedout for both S. cerevisiae and S. uvarum strains obtained in this study and a set of additional strains from diverse origins. Theresults demonstrate that S. cerevisiae strains from apple chicha belong to the big group of wine/European strains of thisspecies, while S. uvarum strains were included in the Holartic population of this species. Additionally, some S. uvarumstrains from chichas evidenced as an admixture of both pure Holartic and pure South American populations. Our resultssuggest that Holartic strains could have been introduced in South America together with the domestication of apple treesby Mapuche communities. This Holartic population suffered admixis with the naturally present South American populationof this species, originating strains bearing genetic features from the two populations, detectable in both chichas and naturalhabitats.