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1. Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from traditional alcoholic beverages of Côte d'Ivoire

Author

Jacques Noemie, Marcellin Koffi Djè, Serge Casaregola, Jean Luc Legras, Tiemele L.S. Amoikon, Clémentine A. Kouakou, Charles Y. Tra Bi, Marine Lucas, Theodore N'Dede Djeni, Cécile Grondin, Florent K. N'guessan, MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), International Foundation for Science, Sweden [E/5560-1], National Institute for Agricultural Research (INRA, France), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, microsatellite, huile de palme, Population, Saccharomyces cerevisiae, Population structure, Zoology, traditional beverage, population, Wine, Arecaceae, Biology, yeast, brewer s, Microbiology, diversity, 03 medical and health sciences, Genetic variation, saccharomyces cerevisiae, education, Genotyping, côte d'ivoire, 030304 developmental biology, 0303 health sciences, Genetic diversity, education.field_of_study, palm oil, 030306 microbiology, Alcoholic Beverages, digestive, oral, and skin physiology, Genetic Variation, food and beverages, General Medicine, biology.organism_classification, genêtic variation, Cote d'Ivoire, genotyping, diversité génétique, Microsatellite, Microsatellite Repeats, Food Science
Abstract

In order to assess the genetic diversity and population structure of indigenous S. cerevisiae from Côte d'Ivoire, a total of 170 strains were isolated from four traditional alcoholic beverages through nine regions. Microsatellite analysis performed at 12 loci revealed that strains of palm oil and raffia wine were genetically related, unlike those of tchapalo and ron wine which formed two s from palm oil wine and raffia wine were clearly inbred. In comparison with the European, North American, Asian and others West African populations, Ivorian population was well defined, although most of these strains were admixed. Among these strains, only isolates from raffia wine appeared to have alleles in common to all populations.

Published
2019
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2. Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Cote d'Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

Author

Charles Y. Tra Bi, Noémie Jacques, Florent K. N'guessan, Clémentine A. Kouakou, Marcellin Koffi Djè, Serge Casaregola, MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Université Paris-Saclay, BIOlogie et GEstion des Risques en agriculture (BIOGER), AgroParisTech-Institut National de la Recherche Agronomique (INRA), International Foundation for Science, Sweden [E/5560-1], and INRA (France)

Subjects
0301 basic medicine, Identification, Genotype, Physiology, [SDV]Life Sciences [q-bio], 030106 microbiology, Population, Wine, Arecaceae, Kodamaea ohmeri, Ethanol fermentation, Biology, yeast, brewer s, DNA, Ribosomal, Polymerase Chain Reaction, Applied Microbiology and Biotechnology, Raffia wine, 03 medical and health sciences, Botany, saccharomyces cerevisiae, Food science, DNA, Fungal, Mycological Typing Techniques, education, levure, vin de palme, côte d'ivoire, palm wine, 2. Zero hunger, education.field_of_study, Fungi, Sequence Analysis, DNA, General Medicine, biology.organism_classification, Yeast, Interdelta, Cote d'Ivoire, 030104 developmental biology, Fermentation, Hanseniaspora guilliermondii, Biotechnology
Abstract

Raffia wine is a traditional alcoholic beverage produced in several African countries where it plays a significant role in traditional customs and population diet. Alcoholic fermentation of this beverage is ensured by a complex natural yeast flora which plays a decisive role in the quality of the final product. This present study aims to evaluate the distribution and the diversity of the yeast strains isolated in raffia wine from four sampling areas (Abengourou, Alépé, Grand-Lahou and Adzopé) in Côte d'Ivoire. Based on the D1/D2 domain of the LSU rDNA sequence analysis, nine species belonging to six genera were distinguished. With a percentage of 69.5 % out of 171 yeast isolates, Saccharomyces cerevisiae was the predominant species in the raffia wine, followed by Kodamaea ohmeri (20.4 %). The other species isolated were Candida haemulonii (4.1 %), Candida phangngensis (1.8 %), Pichia kudriavzevii (1.2 %), Hanseniaspora jakobsenii (1.2 %), Candida silvae (0.6 %), Hanseniaspora guilliermondii (0.6 %) and Meyerozyma caribbica (0.6 %). The molecular characterization of S. cerevisiae isolates at the strain level using the PCR-interdelta method revealed the presence of 21 profiles (named I to XXI) within 115 isolates. Only four profiles (I, III, V and XI) were shared by the four areas under study. Phenotypic characterization of K. ohmeri strains showed two subgroups for sugar fermentation and no diversity for the nitrogen compound assimilations and the growth at different temperatures.

Published
2016
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