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oai:gredos.usal.es:10366/1552062026-01-21T10:42:07Zcom_10366_3966com_10366_3947com_10366_3946com_10366_3823col_10366_3967

Vallejo, Juan Andrés Miranda, Patricia Flores Félix, José David Sánchez Juanes, Fernando Ageitos, José M González de Buitrago Arriero, José Manuel Velázquez Pérez, María Encarnación Villa, Tomás G 2024-02-02T10:04:31Z 2024-02-02T10:04:31Z 2013-12 2099-12-31 Vallejo, J. A., Miranda, P., Flores-Félix, J. D., Sánchez-Juanes, F., Ageitos, J. M., González-Buitrago, J. M., ... & Villa, T. G. (2013). 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. Systematic and Applied Microbiology, 36(8), 560-564. https://doi.org/10.1016/j.syapm.2013.09.002 0723-2020 http://hdl.handle.net/10366/155206 10.1016/j.syapm.2013.09.002 24120265 1618-0984 [EN]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 "chicherías" 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 "chicherías" 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. eng Elsevier Attribution-NonCommercial-NoDerivatives 4.0 Internacional Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/embargoedAccess Yeasts Fermentation Chicha MALDI-TOF MS 5.8S ITS Saccharomyces RNA Cluster Analysis Fermentation Microbiological Techniques Phylogeny DNA Mycological Typing Techniques Zea mays Sequence Analysis Saccharomyces cerevisiae fermentación Saccharomyces cerevisiae ADN técnicas microbiológicas ARN Zea mays filogenia análisis por grupos técnicas de tipificación micológica análisis de secuencias 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 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://doi.org/10.1016/j.syapm.2013.09.002 Systematic and applied microbiology 36 8 560 564