Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia

Autores
Rodríguez, María Eugenia; Pérez-Través, Laura; Sangorrin, Marcela Paula; Barrio, Eladio; Querol, Amparo; Lopes, Christian Ariel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, and characterized genetically those belonging to the genus Saccharomyces. Both Saccharomyces cerevisiae and S. uvarum were found in the analyzed fermentations. Phylogenetic and population structure analyses based on genes sequence analysis were carried out for both S. cerevisiae and S. uvarum strains obtained in this study and a set of additional strains from diverse origins. The results demonstrate that S. cerevisiae strains from apple chicha belong to the big group of wine/European strains of this species, while S. uvarum strains were included in the Holartic population of this species. Additionally, some S. uvarum strains from chichas evidenced as an admixture of both pure Holartic and pure South American populations. Our results suggest that Holartic strains could have been introduced in South America together with the domestication of apple trees by Mapuche communities. This Holartic population suffered admixis with the naturally present South American population of this species, originating strains bearing genetic features from the two populations, detectable in both chichas and natural habitats.
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Pérez-Través, Laura. Consejo Superior de Investigaciones Científicas; España
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Barrio, Eladio. Consejo Superior de Investigaciones Científicas; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas; España
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Materia
Admixture
Holartic
Mapuche
South America
Yeast Diversity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/63024
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/63024
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in PatagoniaRodríguez, María EugeniaPérez-Través, LauraSangorrin, Marcela PaulaBarrio, EladioQuerol, AmparoLopes, Christian ArielAdmixtureHolarticMapucheSouth AmericaYeast Diversityhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, and characterized genetically those belonging to the genus Saccharomyces. Both Saccharomyces cerevisiae and S. uvarum were found in the analyzed fermentations. Phylogenetic and population structure analyses based on genes sequence analysis were carried out for both S. cerevisiae and S. uvarum strains obtained in this study and a set of additional strains from diverse origins. The results demonstrate that S. cerevisiae strains from apple chicha belong to the big group of wine/European strains of this species, while S. uvarum strains were included in the Holartic population of this species. Additionally, some S. uvarum strains from chichas evidenced as an admixture of both pure Holartic and pure South American populations. Our results suggest that Holartic strains could have been introduced in South America together with the domestication of apple trees by Mapuche communities. This Holartic population suffered admixis with the naturally present South American population of this species, originating strains bearing genetic features from the two populations, detectable in both chichas and natural habitats.Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Pérez-Través, Laura. Consejo Superior de Investigaciones Científicas; EspañaFil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Barrio, Eladio. Consejo Superior de Investigaciones Científicas; EspañaFil: Querol, Amparo. Consejo Superior de Investigaciones Científicas; EspañaFil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaOxford University Press2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/63024Rodríguez, María Eugenia; Pérez-Través, Laura; Sangorrin, Marcela Paula; Barrio, Eladio; Querol, Amparo; et al.; Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia; Oxford University Press; Fems Yeast Research; 17; 1; 12-2016; 1-111567-1356CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1093/femsyr/fow109info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsyr/article/17/1/fow109/2736145info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:11Zoai:ri.conicet.gov.ar:11336/63024instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:12.205CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
title Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
spellingShingle Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
Rodríguez, María Eugenia
Admixture
Holartic
Mapuche
South America
Yeast Diversity
title_short Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
title_full Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
title_fullStr Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
title_full_unstemmed Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
title_sort Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia
dc.creator.none.fl_str_mv Rodríguez, María Eugenia
Pérez-Través, Laura
Sangorrin, Marcela Paula
Barrio, Eladio
Querol, Amparo
Lopes, Christian Ariel
author Rodríguez, María Eugenia
author_facet Rodríguez, María Eugenia
Pérez-Través, Laura
Sangorrin, Marcela Paula
Barrio, Eladio
Querol, Amparo
Lopes, Christian Ariel
author_role author
author2 Pérez-Través, Laura
Sangorrin, Marcela Paula
Barrio, Eladio
Querol, Amparo
Lopes, Christian Ariel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Admixture
Holartic
Mapuche
South America
Yeast Diversity
topic Admixture
Holartic
Mapuche
South America
Yeast Diversity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, and characterized genetically those belonging to the genus Saccharomyces. Both Saccharomyces cerevisiae and S. uvarum were found in the analyzed fermentations. Phylogenetic and population structure analyses based on genes sequence analysis were carried out for both S. cerevisiae and S. uvarum strains obtained in this study and a set of additional strains from diverse origins. The results demonstrate that S. cerevisiae strains from apple chicha belong to the big group of wine/European strains of this species, while S. uvarum strains were included in the Holartic population of this species. Additionally, some S. uvarum strains from chichas evidenced as an admixture of both pure Holartic and pure South American populations. Our results suggest that Holartic strains could have been introduced in South America together with the domestication of apple trees by Mapuche communities. This Holartic population suffered admixis with the naturally present South American population of this species, originating strains bearing genetic features from the two populations, detectable in both chichas and natural habitats.
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Pérez-Través, Laura. Consejo Superior de Investigaciones Científicas; España
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Barrio, Eladio. Consejo Superior de Investigaciones Científicas; España
Fil: Querol, Amparo. Consejo Superior de Investigaciones Científicas; España
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
description Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, and characterized genetically those belonging to the genus Saccharomyces. Both Saccharomyces cerevisiae and S. uvarum were found in the analyzed fermentations. Phylogenetic and population structure analyses based on genes sequence analysis were carried out for both S. cerevisiae and S. uvarum strains obtained in this study and a set of additional strains from diverse origins. The results demonstrate that S. cerevisiae strains from apple chicha belong to the big group of wine/European strains of this species, while S. uvarum strains were included in the Holartic population of this species. Additionally, some S. uvarum strains from chichas evidenced as an admixture of both pure Holartic and pure South American populations. Our results suggest that Holartic strains could have been introduced in South America together with the domestication of apple trees by Mapuche communities. This Holartic population suffered admixis with the naturally present South American population of this species, originating strains bearing genetic features from the two populations, detectable in both chichas and natural habitats.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/63024
Rodríguez, María Eugenia; Pérez-Través, Laura; Sangorrin, Marcela Paula; Barrio, Eladio; Querol, Amparo; et al.; Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia; Oxford University Press; Fems Yeast Research; 17; 1; 12-2016; 1-11
1567-1356
CONICET Digital
CONICET
url http://hdl.handle.net/11336/63024
identifier_str_mv Rodríguez, María Eugenia; Pérez-Través, Laura; Sangorrin, Marcela Paula; Barrio, Eladio; Querol, Amparo; et al.; Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia; Oxford University Press; Fems Yeast Research; 17; 1; 12-2016; 1-11
1567-1356
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1093/femsyr/fow109
info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsyr/article/17/1/fow109/2736145
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Oxford University Press
publisher.none.fl_str_mv Oxford University Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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