Skip to main content
SpringerLink
Log in

Genomic Diversity of Saccharomyces cerevisiae Yeasts Associated with Alcoholic Fermentation of Bacanora Produced by Artisanal Methods

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production of bacanora. Restriction analysis of the amplified region ITS1-5.8S-ITS2 of the ribosomal DNA genes (RFLPr) were used to confirm the genus, and 182 strains were identified as Saccharomyces cerevisiae. These strains displayed high genomic variability in their chromosomes profiles by karyotyping. Electrophoretic profiles of the strains evaluated showed a large number of chromosomes the size of which ranged between 225 and 2200 kpb approximately.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Núñez, L. (2001). La producción de Mezcal Bacanora: Una oportunidad económica para sonora. México: Centro de Investigación en Alimentación y Desarrollo, A. C. Press.

    Google Scholar 

  2. D. O. F. (2005). Norma Oficial Mexicana NOM-168-SCFI-2004, Bebidas alcohólicas-Bacanora- especificaciones de elaboración, envasado y etiquetado. Secretaria de Economía. Diario oficial de la Federación miércoles 14 de diciembre, 2005. México. 1ª Sección, pp. 37–49.

  3. Zamora-Quiñonez, K. (2006). Caracterización fenotípica de levaduras presentes durante el proceso de fermentación del Bacanora. B. A. thesis. Universidad de Sonora. Hermosillo, Sonora, México.

  4. Lachance, M. (1995). Yeast communities in a natural tequila fermentation. Journal of Antonie Van Leewenhoek, 68(2), 151–160.

    Article  CAS  Google Scholar 

  5. Morais, P. B., Rosa, B., Linardi, C., Pataro, P., & Maia, C. (1997). Characterization and Succesion of yeast populations associated with spontaneous fermentations during the production of Brazilian Sugar Cane Aguardente. World Journal of Microbiology and Biothecnology, 13, 241–243.

    Article  Google Scholar 

  6. Querol, A., Fernandez-Espinar, M. T., del Olmo, M., & Barrio, E. (2003). Adaptative evolution of wine yeast. International Journal of Food Microbiology, 86, 3–10.

    Article  CAS  Google Scholar 

  7. Heard, G. M., & Fleet, G. H. (1988). The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice. Journal of Applied Bacteriology, 38, 22–25.

    Google Scholar 

  8. Gao, C., & Fleet, G. (1988). The effect of temperature and pH on the ethanol tolerance of the wine yeast, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata. Journal of Applied Bacterology, 65, 405–410.

    Article  CAS  Google Scholar 

  9. Álvarez-Ainza, M., Zamora-Quiñonez, A., & Acedo-Félix, E. (2009). Perspectivas para el uso de levaduras nativas durante la elaboración de bacanora. Revista Latinoamericana de Microbiología, 51, 58–63.

    Google Scholar 

  10. Mas, A., Torija, M., Beltrán, G., Novo, M., Hierro, N., Poblet, M., Rozés, N., & Guillamón, J. (2002). Selección de levaduras. Tecnología del Vino. Fermentos. http://www.alcion.e.

  11. Fernández-Espinar, M., Barrio, E., & Querol, A. (2000). Molecular characterization of yeast strains by mitochondrial DNA restriction analysis. Methods in biotechnology (pp. 329–333). New York: Human Press Inc.

    Google Scholar 

  12. Orberá, R. (2004). Métodos moleculares de identificación de levaduras de interés biotecnológico. Revista Iberoamericana de Micología, 21, 15–19.

    Google Scholar 

  13. Van der Walt, & Yarrow. (1984). Methods for the isolation, maintenance, classification and identification of yeast. The yeast: a taxonomic study. 3rd. Amsterdam, The Netherlands: Elsevier.

  14. López, V., Querol, A., Ramón, D., & Fernández-Espinar, M. T. (2001). A simplefied procedure to analyse mitochondrial DNA from industrial yeast. International Journal of Food Microbiology, 68, 75–81.

    Article  Google Scholar 

  15. Guillamón, J. M., Sabaté, J., Barrio, E., Cano, J., & Querol, A. (1998). Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region. Archive of Microbiology, 169, 387–392.

    Article  Google Scholar 

  16. Anderson, I., & Cairney, J. (2004). Diversity and ecology of soil fungal communities: increased understanding through the application of molecular techniques. Journal of Environmental Microbiology, 6(8), 769–779.

    Article  CAS  Google Scholar 

  17. White, T., Bruns, T., Lee, S., & Taylor, J. (1990). Amplification and direct sequencing of fungical ribosomal RNA genes for phylogenetics. In PCR protocols: a guide to methods and applications (pp. 315–322). London: Academic.

  18. Buzanello, C. V., Horii, J., & Pizzirani-Kleiner, A. A. (1999). Characterization of fusion products from protoplast of yeast and their segregants by electrophoretic karyotyping and RAPD. Reviews of Microbiology, 30, 71–76.

    Article  Google Scholar 

  19. Querol, A., Barrio, E., & Ramón, D. (1994). Population dynamics of natural Saccharomyces strains during wine fermentation. International Journal of Food Microbiology, 21, 315–323.

    Article  CAS  Google Scholar 

  20. Pramateftaki, P. V., Lanaridis, P., & Typas, M. A. (2000). Molecular identification of wine yeast at species or strain level: a case study with strains from two vine-growing areas of Greece. Journal of Applied Microbiology, 8, 236–248.

    Article  Google Scholar 

  21. Esteve-Zarzoso, B., Peris-Torán, M., García-Maiquez, E., Uruburu, F., & Querol, A. (2001). Yeast populations dynamics during the fermentation and biological aging of sherry wines. Applied Environmental Microbiology, 67(5), 2056–2061.

    Article  CAS  Google Scholar 

  22. Egli, C. M., & Henick-Kilng, T. (2001). Identification of Brettanomyces/Dekkera species based on polymorphism in the rRNA internal transcribed spacer region. American Society of Enology and Viticulture, 52(3), 241–247.

    CAS  Google Scholar 

  23. Cadez, N., Poot, G., Raspor, P., & Smith, M. (2003). Hansianospora meyeri sp. nov., Hansianospora clermontiae sp. nov., Hansiasnospora lanchancei sp. nov. and Hansianospora opuntiae sp. nov., novel apiculate yeast species. International Journal of System Evolutive Microbiology, 53, 1671–1680.

    Article  CAS  Google Scholar 

  24. De Llanos, R., Fernández-Espinar, M., & Querol, A. (2004). Identification of species of the genus Candida by analysis of the 5.8S gene and the two ribosomal transcribed spacers. Journal of Antonie van Leewenhoek, 85, 175–185.

    Article  Google Scholar 

  25. Hayford, A. E., & Jespersen, L. (1999). Characterization of Saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism. PCR and MAL genotyping. Journal of Applied Microbiology, 86, 284–294.

    Article  CAS  Google Scholar 

  26. Guerra, J., Araújo, R., Pataro, C., Franco, G., Moreira, E., Mendoza-Hagler, L., & Rosa, C. (2001). Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle, for the production of the artisanal Brazilian Cachaca. Journal of Applied Microbiology, 33, 106–111.

    Article  CAS  Google Scholar 

  27. Vilanova, M., Martínez, C., Siero, C., Massneuf, I., & Dubourdieu, D. (2003). Ecology of Saccharomyces cerevisiae in spontaneous fermentation at a Rías Baixas Appelation Controlé Winery. Journal of Instrument of Brew, 109(4), 305–308.

    Article  CAS  Google Scholar 

  28. Maoura, N., Mbaiguinam, M., Nguyen, H. V., & Gaillardin, C. (2005). Identification and typing of the yeast strains isolated from bili bili, a traditional sorghum beer of Chad. African Journal of Biotechnology, 4(7), 646–656.

    Article  CAS  Google Scholar 

  29. Bellis, M., Pages, M., & Roizes, G. (1987). A simple and rapid method for preparing yeast chromosomes for Pulse Filed Gel Electrophoresis. Nucleic Acids Research, 15(16), 6749.

    Article  CAS  Google Scholar 

  30. Giudici, P., Caggia, C., Pulvirenti, A., Zambonelli, C., & Rainieri, S. (1998). Electrophoretic profile of hybrids between cryotolerant and non-cryotolerant Saccharomyces strains. Letter Applied Microbiology, 27, 31–34.

    Article  CAS  Google Scholar 

  31. Fernández-Espinar, M., Martorell, P., de Llanos, R., & Querol, A. (2006). Molecular methods to identify and characterize yeast in foods and beverages. In Querol A & Fleet G (Eds.) Yeast in food and beverages. The yeast handbook. Berlin: Springer.

  32. Pataro, C., Guerra, J. B., Petrillo-Peixoto, M. L., Mendonca-Hagler, L. C., Linardi, V. R., & Rosa, C. A. (2000). Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains with artisanal fermentation in Brazil. Journal of Applied Microbiology, 89, 24–31.

    Article  CAS  Google Scholar 

  33. Nadal, D., Carro, D., Fernández-Larrea, J., & Piña, B. (1999). Analysis and dynamics of the cromosomal complements of wild sparkling-wine yeast strains. Applied of Environmental Microbiology, 65(4), 1688–1695.

    CAS  Google Scholar 

  34. Mortimer, R. (2000). Evolution and variation of the yeast (Saccharomyces) genome. Research Genoma, 10, 403–440.

    Article  CAS  Google Scholar 

  35. Teoh, A. L., Heard, G., & Cox, J. (2004). Yeast ecology of kombucha fermentation. International Journal of Food Microbiology, 95, 119–126.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We want to thank the Foundation Produce Sonora, for their economic support to Project 26-2005-1019, of which this work is part; the National Council of Science and Technology, for their support with Maritza Lizeth Alvarez-Ainza’s scholarship; and the University of Valencia (UVEG) and the Superior Council of Scientific Research (CSIC), for providing us access to the Yeast-Id database.

Author information

Authors and Affiliations

  1. Coordinación de Ciencia de los Alimentos, Centro de Investigación en Alimentación y Desarrollo A.C., P.O Box 1735, Road to La Victoria Km. 0.6, Hermosillo, Sonora, Mexico

    M. L. Álvarez-Ainza, K. A. Zamora-Quiñonez & E. Acedo-Félix

  2. Laboratorio de Microbiología, Universidad de Sonora, Hermosillo, Sonora, Mexico

    G. M. Moreno-Ibarra

Authors
  1. M. L. Álvarez-Ainza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. A. Zamora-Quiñonez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. M. Moreno-Ibarra
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. E. Acedo-Félix
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to E. Acedo-Félix.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Álvarez-Ainza, M.L., Zamora-Quiñonez, K.A., Moreno-Ibarra, G.M. et al. Genomic Diversity of Saccharomyces cerevisiae Yeasts Associated with Alcoholic Fermentation of Bacanora Produced by Artisanal Methods. Appl Biochem Biotechnol 175, 2668–2676 (2015). https://doi.org/10.1007/s12010-014-1469-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-014-1469-y

Keywords

Search

Navigation