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

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

FEMS Yeast Res

Grupo de Biodiversidad y Biotecnología de Levaduras, Fac. Ingeniería, Instituto Multidisciplinario de Investigación y Desarrollo en Ingeniería de procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Facultad de Ingeniería, UNCo, Buenos Aires, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Comahue, Neuquén, Argentina.

Published: September 2014

AI Article Synopsis

  • Mudai is a traditional fermented drink made by Mapuche communities from the seeds of the Araucaria araucana tree, and the study aimed to identify the yeast responsible for its fermentation.
  • The researchers found Hanseniaspora uvarum and a commercial strain of Saccharomyces cerevisiae in Mudai, but discovered Saccharomyces eubayanus and Saccharomyces uvarum in the A. araucana seeds and bark; this is the first time these yeasts have been identified in this tree.
  • The findings suggest that these native yeasts may have originally contributed to Mudai production before commercial yeasts were introduced, highlighting their ecological significance.

Article Abstract

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.

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Source
http://dx.doi.org/10.1111/1567-1364.12183DOI Listing

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