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

被引：23

作者：

Andres Vallejo, Juan ^{[1
]}

Miranda, Patricia ^{[1
]}

David Flores-Felix, Jose ^{[2
]}

Sanchez-Juanes, Fernando ^{[3
,4
,5
]}

Ageitos, Jose M. ^{[1
]}

Manuel Gonzalez-Buitrago, Jose ^{[3
,4
,5
]}

Velazquez, Encarna ^{[2
]}

Villa, Tomas G. ^{[1
]}

机构：

[1] Univ Santiago de Compostela, Dept Microbiol & Parasitol, Santiago De Compostela, Spain

[2] Univ Salamanca, Dept Genet & Microbiol, Salamanca 37007, Spain

[3] Hosp Univ Salamanca, Unidad Invest, Salamanca, Spain

[4] Univ Salamanca, Dept Bioquim & Biol Mol, Salamanca 37007, Spain

[5] Inst Invest Biomed IBSAL, Salamanca, Spain

来源：

SYSTEMATIC AND APPLIED MICROBIOLOGY | 2013年 / 36卷 / 08期

关键词：

Yeasts; Fermentation; Chicha; MALDI-TOF MS; 5.8S ITS; Saccharomyces; DESORPTION IONIZATION-TIME; FLIGHT MASS-SPECTROMETRY; MICROBIOLOGY;

D O I：

10.1016/j.syapm.2013.09.002

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Chicha is a drink prepared in several Andean countries from Inca's times by maize fermentation. Currently this fermentation is carried out in familiar artesanal "chicherias" that make one of the most known types of chicha, the "chicha de jora". In this study we isolate and identify the yeasts mainly responsible of the fermentation process in this type of chicha in 10 traditional "chicherias" 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. (C) 2013 Elsevier GmbH. All rights reserved.

引用

页码：560 / 564

页数：5