Saccharomyces in traditional fermentations from Patagonia

RODRIGUEZ,M.E.; REBOZZIO, R.; BARBAGELATA, R.J.; SANGORRIN, M.P.; LOPES, C.A.

Guadalajara

Congreso; International Specialised Symposium on Yeasts 2011, ISSY 29,; 2011

There is a lot of information about yeast diversity in commercial fermentations (wine, cider); however, studies on traditional fermentations are scarce. No studies on traditional fermentations of pre-Columbian populations in Patagonia were reported. Some of the most relevant products include beverages obtained from seeds (i.e. Mudai, obtained from Araucaria araucana) or fruits (i.e. Chicha, made from apples) of autochthonous or introduced plants [1]. The aim of this work was to evaluate the yeast diversity of two traditional fermentations from Patagonia. Fermentative features of isolated yeasts were also analyzed. S. bayanus and S. uvarum isolates from traditional fermentations and related substrates from Patagonia were detected for the first time. They possess interesting enological features to be consider for wine fermentations at low temperature.