Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverages

In South-West of Burkina Faso, palm wine is produced by spontaneous fermentation of the sap from a specific palm tree Borassus akeassii and plays an important role in people's lives. Saccharomyces cerevisiae is the main agent of this alcoholic fermentation but little is known about the diversit...

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Bibliographic Details
Published in:International journal of food microbiology 2015-10, Vol.211, p.128-133
Main Authors: Tapsoba, François, Legras, Jean-Luc, Savadogo, Aly, Dequin, Sylvie, Traore, Alfred Sababenedyo
Format: Article
Language:English
Subjects:
Agricultural sciences
Alcoholic Beverages - analysis
Alcoholic Beverages - microbiology
Arecaceae - metabolism
Arecaceae - microbiology
Borassus akeassii
Burkina Faso
Diversity
Fermentation
Flow cytometry
Genetic Variation
Genotype
Ghana
Life Sciences
Microsatellite Repeats
Microsatellite typing
Nigeria
Palm wine
Saccharomyces cerevisiae
Saccharomyces cerevisiae - classification
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - isolation & purification
Saccharomyces cerevisiae - metabolism
Vegetal Biology
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Summary:In South-West of Burkina Faso, palm wine is produced by spontaneous fermentation of the sap from a specific palm tree Borassus akeassii and plays an important role in people's lives. Saccharomyces cerevisiae is the main agent of this alcoholic fermentation but little is known about the diversity of the isolates from palm. In this work, 39 Saccharomyces cerevisiae strains were isolated from palm wine samples collected from 14 sites in Burkina Faso, as well as 7 isolates obtained from sorghum beer (Dolo) from 3 distant sites. Their diversity was analyzed at 12 microsatellite loci, and compared to the genotypes obtained for other African yeast populations isolated from Cocoa hulks from Ghana, sorghum beer from Ivory Coast, palm wine from Djibouti Republic, and to our database of strains from miscellaneous origins (bread, beer, wine, sake, oaks…). The ploidy of these strains has been assessed as well by flow cytometry. Our results show that B. akeassii palm wine contains a specific yeast population of diploid strains, different from Dolo produced in the same area and from other palm wine strains from Ivory Coast, Nigeria, or Djibouti Republic. In contrast, Dolo strains appeared as a group of related and mainly tetraploid strains despite being isolated from different countries. •Borassus akeassii palm wines in Burkina Faso present a specific S. cerevisiae population as well as palm wines produced from other palm trees.•Saccharomyces cerevisiae isolated from Burkina, Ghana and Ivory Coast Dolo belong to a single cluster of tetraploid strains.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2015.07.010