Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

作者：Andres Vallejo Juan; Miranda Patricia; David Flores Felix Jose; Sanchez Juanes Fernando; Ageitos Jose M; Manuel Gonzalez Buitrago Jose; Velazquez Encarna^*; Villa Tomas G

来源：Systematic and Applied Microbiology, 2013, 36(8): 560-564.

DOI：10.1016/j.syapm.2013.09.002

• Yeasts
• Fermentation
• Chicha
• MALDI-TOF MS
• 5.8S ITS
• Saccharomyces

Chicha is a drink prepared in several Andean countries from Inca%26apos;s times by maize fermentation. Currently this fermentation is carried out in familiar artesanal %26quot;chicherias%26quot; that make one of the most known types of chicha, the %26quot;chicha de jora%26quot;. In this study we isolate and identify the yeasts mainly responsible of the fermentation process in this type of chicha in 10 traditional %26quot;chicherias%26quot; in Cusco region in Peru. We applied by first time MALDI-TOF MS analysis for the identification of yeast of non-clinic origin and the results showed that all of yeast strains isolated belong to the species Saccharomyces cerevisiae. These results agree with those obtained after the analysis of the D1/D2 and 5.8S-ITS regions. However the chicha strains have a phenotypic profile that differed in more than 40% as compared to that of current S. cerevisiae strains. To the best of our knowledge this is the first report concerning the yeasts involved in chicha fermentation.

• 出版日期2013-12