The present work studied the fermentative potential and carbon metabolism of an indigenous yeast isolated from Lebanese apples for cider production. The indigenous yeast strain was isolated from a spontaneous fermented juice of the Lebanese apple variety ‘Ace spur’. The sequencing of the Internal Transcribed Spacer (ITS) domain of ribosomal DNA identified the isolated yeast strain as a member of the Hanseniaspora genus. These results suggest an intragenomic ITS sequence heterogeneity in the isolated yeast strain specifically in its ITS1 domain. The different investigations on the yeast carbon metabolism revealed that the isolated yeast is ‘Crabtree positive’ and can produce and accumulate ethanol from the first hours of fermentation. Thus, our findings highlight the possibility of using the isolated indigenous Hanseniaspora strain as a sole fermentative agent during cider production.

中文翻译：

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评估的发酵能力的本地汉斯尼氏菌属。从黎巴嫩苹果分离出的苹果酒生产菌株。

目前的工作研究了从黎巴嫩苹果中分离出的用于生产苹果酒的本地酵母的发酵潜力和碳代谢。从黎巴嫩苹果品种“ Ace spur”的自发发酵汁中分离出本地酵母菌株。核糖体DNA内部转录间隔区（ITS）结构域的测序确定了分离的酵母菌株为Hanseniaspora的成员属。这些结果表明在分离的酵母菌株中，特别是在其ITS1结构域中，基因组内ITS序列异质性。对酵母碳代谢的不同研究表明，分离出的酵母是“ Crabtree阳性”的，可以在发酵的最初几个小时产生并积累乙醇。因此，我们的发现突显了在苹果酒生产过程中使用分离的本土汉氏假丝酵母菌株作为唯一发酵剂的可能性。