MOLECULAR IDENTIFICATION OF YEAST OF THE PULQUE BY PCRDGGE, A TRADITIONAL MEXICAN BEVERAGE
Authors: Marcial-Quino J.,Garcia-Ocón B., Mendoza-Espinoza J.A., Gómez-Manzo S.,Enríquez- Flores S.and Sierra-Palacios E
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Currently it is well known that yeasts play an essential role in the production of different
beverages. In this paper, were identified some of the yeasts involved in the fermentation
process of the pulque, a Mexican traditional beverage. Samples were collected from different
regions of Mexico and yeasts were detected directly from samples without cultivation.
Identifying the yeasts was obtained using amplification the D1/D2 domain of the 26S rRNA
gene and Denaturing Gradient Gel Electrophoresis (DGGE). The results of DGGE showed
different profiles of bands in each of the analyzed samples, indicating the presence of several
species of yeast, which was also confirmed by sequencing of the bands corresponding to the
domain D1/D2, succeeded in identifying five species of yeasts. The results obtained in this
work demonstrated that the technique used for identification of yeasts of pulque was efficient.
Besides, the optimization of this method could also allow rapid identification of yeasts and
help understand the role of these in the fermentation process of this beverage, as well as the
isolation of strains of interest for biotechnological purposes such as production of ethanol or
metabolites with nutraceutical activity.