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

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Identification of new ethanol-tolerant yeast strains with fermentation potential from central Patagonia
Yeast ( IF 2.2 ) Pub Date : 2021-08-18 , DOI: 10.1002/yea.3662
Pablo Villarreal _{1,

2} , Pablo A. Quintrel _{1,

2} , Sebastián Olivares‐Muñoz _{1,

2} , José I. Ruiz ₂ , Roberto F. Nespolo _{2,

3,

4} , Francisco A. Cubillos _{1,

2}

Affiliation

The 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.

中文翻译：

巴塔哥尼亚中部具有发酵潜力的新耐乙醇酵母菌株的鉴定

对新的野生酵母的探索越来越受到关注，因为它们具有为发酵饮料提供独特感官特征的潜在能力。从这个意义上说，巴塔哥尼亚提供了种类繁多的耐乙醇酵母，并作为生物勘探的替代品脱颖而出。本研究表征了从智利中部巴塔哥尼亚获得的酵母分离物的遗传和表型多样性，并分析了它们在不同发酵条件下的发酵潜力。我们从Nothofagus spp 中回收了 125 个菌落。属于五种酵母菌的树皮样品：Saccharomyces eubayanus、Saccharomyces uvarum、Lachancea cidri、Kregervanrija delftensis和Hanseniaspora valbyensis. 高通量微培养试验证明了巴塔哥尼亚分离株之间广泛的表型多样性，其中Saccharomyces spp 和L。cidri分离株在测试条件下表现出最出色的适应度得分。在葡萄酒、蜂蜜酒和啤酒条件下的发酵性能测定证明了不同物种对每种特定饮料的特定潜力。酵母菌属是唯一能够发酵啤酒麦芽汁的分离物。有趣的是，我们发现L . cidri是一种新的发酵葡萄酒和蜂蜜酒的候选物种，超过了商业菌株的发酵能力。与商业菌株不同，我们发现L. cidri不需要营养补充剂来进行有效的蜂蜜酒发酵。此外，L。cidri 生产琥珀酸和乙酸，为最终发酵产品提供独特的特征。这项工作证明了在巴塔哥尼亚进行生物勘探工作以分离具有发酵工业非凡生物技术潜力的新型野生酵母菌株的重要性。

更新日期：2021-08-18

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