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

M. L. Álvarez-Ainza, K. A. Zamora-Quiñonez, G. M. Moreno-Ibarra, E. Acedo-Félix

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

© 2015, Springer Science+Business Media New York. 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.
Original languageAmerican English
Pages (from-to)2668-2676
Number of pages9
JournalApplied Biochemistry and Biotechnology
DOIs
StatePublished - 1 Jan 2015

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