Identification of new ethanol-tolerant yeast strains with fermentation potential from central Patagonia

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dc.contributor.authorVillarreal, Pablo
dc.contributor.authorQuintrel, Pablo A.
dc.contributor.authorOlivares-Munoz, Sebastian
dc.contributor.authorRuiz, Jose J.
dc.contributor.authorNespolo, Roberto F.
dc.contributor.authorCubillos, Francisco A.
dc.date.accessioned2025-01-20T22:01:54Z
dc.date.available2025-01-20T22:01:54Z
dc.date.issued2022
dc.description.abstractThe quest for new wild yeasts has increasingly gained attention because of their potential ability to provide unique organoleptic characters to fermented beverages. In this sense, Patagonia offers a wide diversity of ethanol-tolerant yeasts and stands out as a bioprospecting alternative. This study characterized the genetic and phenotypic diversity of yeast isolates obtained from Central Chilean Patagonia and analyzed their fermentation potential under different fermentative conditions. We recovered 125 colonies from Nothofagus spp. bark samples belonging to five yeast species: Saccharomyces eubayanus, Saccharomyces uvarum, Lachancea cidri, Kregervanrija delftensis, and Hanseniaspora valbyensis. High-throughput microcultivation assays demonstrated the extensive phenotypic diversity among Patagonian isolates, where Saccharomyces spp and L. cidri isolates exhibited the most outstanding fitness scores across the conditions tested. Fermentation performance assays under wine, mead, and beer conditions demonstrated the specific potential of the different species for each particular beverage. Saccharomyces spp. were the only isolates able to ferment beer wort. Interestingly, we found that L. cidri is a novel candidate species to ferment wine and mead, exceeding the fermentation capacity of a commercial strain. Unlike commercial strains, we found that L. cidri does not require nutritional supplements for efficient mead fermentation. In addition, L. cidri produces succinic and acetic acids, providing a distinct profile to the final fermented product. This work demonstrates the importance of bioprospecting efforts in Patagonia to isolate novel wild yeast strains with extraordinary biotechnological potential for the fermentation industry.
dc.fuente.origenWOS
dc.identifier.doi10.1002/yea.3662
dc.identifier.eissn1097-0061
dc.identifier.issn0749-503X
dc.identifier.urihttps://doi.org/10.1002/yea.3662
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/93905
dc.identifier.wosidWOS:000693914200001
dc.issue.numero1-2
dc.language.isoen
dc.pagina.final140
dc.pagina.inicio128
dc.revistaYeast
dc.rightsacceso restringido
dc.subjectfermented beverages
dc.subjectidentification
dc.subjectisolation
dc.subjectphenotypic diversity
dc.subjectyeast
dc.titleIdentification of new ethanol-tolerant yeast strains with fermentation potential from central Patagonia
dc.typeartículo
dc.volumen39
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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