期刊
SYSTEMATIC AND APPLIED MICROBIOLOGY
卷 36, 期 8, 页码 560-564出版社
ELSEVIER GMBH
DOI: 10.1016/j.syapm.2013.09.002
关键词
Yeasts; Fermentation; Chicha; MALDI-TOF MS; 5.8S ITS; Saccharomyces
资金
- Salamanca University
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.
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