Brazilian Journal of Microbiology Brazilian Journal of Microbiology
Braz J Microbiol 2018;49:808-15 - Vol. 49 Num.4 DOI: 10.1016/j.bjm.2018.01.002
Biotechnology and Industrial Microbiology
Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador
Fernanda Barbosa Pilóa, Enrique Javier Carvajal-Barrigab, Maria Cristina Guamán-Burneob, Patricia Portero-Barahonab, Arthur Matoso Morato Diasa, Larissa Falabella Daher de Freitasa, Fátima de Cássia Oliveira Gomesc, Carlos Augusto Rosaa,,
a Universidade Federal de Minas Gerais, Instituto de Ciências Biológicas, Departamento de Microbiologia, Belo Horizonte, MG, Brazil
b Pontificia Universidad Católica del Ecuador, Escuela de Ciencias Biológicas, Centro Neotropical para Investigación de la Biomasa, Colección de Levaduras Quito Católica (CLQCA), Quito, Ecuador
c Centro Federal de Educação Tecnológica de Minas Gerais, Departamento de Química, Belo Horizonte, MG, Brazil
Received 20 July 2017, Accepted 07 January 2018
Abstract

Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.

Keywords
Saccharomyces cerevisiae, mtDNA restriction patterns, Yeast populations, Chicha, Ecuadorian indigenous beers
Braz J Microbiol 2018;49:808-15 - Vol. 49 Num.4 DOI: 10.1016/j.bjm.2018.01.002
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