Yeast species associated with spontaneous fermentation of taberna, a traditional palm wine from the southeast of Mexico

Abstract

The aim of this study was to isolate and identify the yeasts present in taberna, a traditional palm wine from Mexico, which is produced by natural fermentation of the palm sap obtained from Acrocomia aculeata. A total of 450 yeast isolates were obtained from 45 taberna samples collected over 15 days of tapping at the end of fed-batch fermentation (12 hours of feeding and fermentation of the sap in the canoe) from three coyol palm trees. The yeast isolates were identified using restriction pattern analysis of the internal transcribed spacer region 5.8S-ITS and by sequence analysis of the D1/ D2 divergent domain of the 26S rRNA gene. Nine different yeast species were identified in the taberna samples tested, namely, Saccharomyces cerevisiae, Hanseniaspora guilliermondii, Candida tropicalis, Candida intermedia, Kazachstania unispora, Kazachstania exigua, Meyerozyma guilliermondii, Pichia kudriavzevii (Issatchenkia orientalis) and Pichia kluyveri. The non-Saccharomyces yeasts H. guilliermondii and C. tropicalis were detected in samples from all three palm trees, while S. cerevisiae was detected in samples from only two of the palm trees. The frequency and distribution of the yeast species were different in the samples of each palm tree, which indicated that the inoculum in the palm sap may be deposited randomly by different vectors. This study is the first to characterize the yeast population associated with the palm wine named taberna.

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

“…Indeed, according to Santiago‐Urbina et al . (), random inoculation of yeasts by vectors such as insects, the material employed in scraping the palm and sap collection, the air and dust, and the microbiota present in the palm tree could explain the independent distribution of yeasts in palm wine. However, the presence of G. candidum , P. kudriavzevii , C. tropicalis and S. cerevisiae in two types of palm wine from Adzope (palm oil and raffia wines) may indicate that this sampling area would constitute an ecological niche for these species.…”

Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

“…The other species isolated namely P. kudriavzevii and C. tropicalis have been isolated from palm wine by other workers [3,16,17]. Previous isolation of C. ethanolica and C. tropicalis have been reported from damaged plant tissue of oil palm tree [28] and this could be the source of the organism in the drink.…”

“…The high carbon dioxide environment among other conditions during palm wine fermentation favours the proliferation of Saccharomyces [27] and that may be why overall, the dominant yeast isolated was S. cerevisiae. Although Santiago-Urbina et al [17] failed to find any S. cerevisiae in one out of three palm saps analyzed in Mexico, the dominance of S. cerevisiae among yeast species in palm wine is widely reported.…”

“…For selected strains, identities were confirmed by sequencing (MWG Eurofins, Ebersberg, Germany) of the D1/D2 domain of the nuclear 26S rRNA previously performed by others [16,17]. PCR amplicons were generated using the primers NL1 (5'-GCATATCAATAAGCG GAGGAAAAG-3') and NL4 (5'-GGTCCGTGTTTCAAGACG G-3') under the following conditions: initial denaturation at 94˝C for 5 min, then 30 cycles at 94˝C for 90 s, 53˝C for 30 s and 72˝C for 90 s before carrying out the final extension at 72˝C for 7 min.…”

Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources

“…Our results agree with the results published by Fujita et al [ 45 ], after an application of the same primers for C. inconspicua (weight of about 449 bp). Under the same conditions, in case of K. unispora , Santiago-Urbina et al [ 47 ] obtained amplification product with a molecular weight of 790 bp, whereas, in this study, the same strain showed a molecular weight of 690 bp. We observed that, after electrophoretic separation of the PCR products as a result of a determined length of amplicons and the use of restriction enzyme H ae III, the molecular weights of the PCR products for all strains of D. hansenii yeast were similar to those presented by Esteve-Zarzoso et al [ 48 ].…”