Diversity of Saccharomyces cerevisiae yeasts associated to sorghum beer and palm wines revealed by interdelta sequence typing

Kouakou-Kouamé, Clémentine Amenan; Tra Bi, Charles Y.; N'Guessan, Florent Kouadio; Noémie, Jacques; Casaregola, Serge; Djè, Marcellin; Montet, Didier

Diversity of Saccharomyces cerevisiae yeasts associated to sorghum beer and palm wines revealed by interdelta sequence typing

2020

The aim of the present work was to assess the genetic diversity of fermenting Saccharomyces cerevisiae strains found in the natural niches from Côte d'Ivoire in order to constitute a strain collection representing the Ivorian's fermented food products biodiversity wealth as a basis for future strain selection and domestication programs. For this purpose, a total of 274 yeast strains isolated from three traditional alcoholic beverages (raffia wine, palm oil wine and tchapalo) through 13 production areas were identified with NTS2 PCR-RFLP, sequencing of the D1/D2 domain of the LSU rDNA and typed with interdelta PCR analysis. A total of 21 different interdelta profiles, corresponding to 21 different biotypes were found among the 115 isolates of raffia wine, 30 biotypes among the 92 isolates of palm wine and 20 biotypes among the 67 isolates of tchapalo. Most of these strains were specific to a region under study for each beverage. Saccharomyces cerevisiae diversity in tchapalo was the same for all the regions under study (an average of 4 profiles for 10 isolates). For raffia and palm oil wines, S. cerevisiae diversity was low at Adzopé and Bingerville respectively compared to the other sampling areas. The strains of biotypes Riii (20%) and Rii (18.26) in the raffia wines, Pviii(14.1%) and Pv (10.8%) in palm oil wines and those of biotype Txvi (14%), Tviii (10.5%) and Txii (10.5%) in the tchapalo beers were the dominant strains in the three beverages.

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