Isolation of wild yeasts in a sugarcane distillery in Pastaza province

Tania Fernanda Zabala Tiwi; Evelyn Jacqueline Bombón Mariño; Marcos David Landivar Valverde

doi:10.59410/PREPRINT-UEA-vBIO2324ep14-93

Preprint / Version 1

Isolation of wild yeasts in a sugarcane distillery in Pastaza province

Authors

Tania Fernanda Zabala Tiwi Universidad Estatal Amazónica https://orcid.org/0009-0001-0653-6477
Evelyn Jacqueline Bombón Mariño Universidad Estatal Amazónica https://orcid.org/0009-0000-9531-3920
Marcos David Landivar Valverde Universidad Estatal Amazónica https://orcid.org/0000-0002-3187-4531

DOI:

https://doi.org/10.59410/PREPRINT-UEA-vBIO2324ep14-93

Keywords:

saccharomyces, ethanol, tolerance, colonization

Abstract

The objective of this study was to isolate and identify wild yeasts from the spontaneous fermentation of cane juice, intended for the production of artisanal liquor, in order to analyze their diversity and composition. Samples of cane juice were collected at the beginning and at the end of fermentation. The samples were subjected to serial dilutions up to a factor of 10-5, prior to inoculation in Potato Dextrose Agar medium, supplemented with 25 milligrams per liter (mg/L) of chloramphenicol, as an antibacterial agent. The selection of yeasts was based on the identification of morphological characters. Two isolates were obtained, A01 and A02, subsequently identified as Saccharomyces cerevisiae strains using the API 20 C AUX method, based on substrate selectivity, with a reliability of 99.5%. It was determined that both isolated strains remain present throughout the fermentation process, suggesting a possible tolerance to high alcohol concentrations and stress induced in the final stages of fermentation. These findings corroborate the ubiquitous nature of Saccharomyces spp. as main protagonists in the conversion of sugars into alcohol and their ability to colonize environments during spontaneous fermentations, becoming a source of microorganisms with potential biotechnological applications.

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References

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2026-11-06

Isolation of wild yeasts in a sugarcane distillery in Pastaza province

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