Molecular identification and characterization of the indigenous Saccharomyces cerevisiae GL15 strain responsible of traditional plum juice fermentations

Abstract

[Introduction] A number of plum varie0es (Prunus salicina Lindl.) are cul0vated in the rural zone of Berisso (Argen0na) and are used by local producers for elabora0ng a typical plum beverage. The biochemical characteris0cs of plum juice are quite singular as it is very acid (pH 2.9-3.2; 0.8-1.8% as malic acid) and it contains large amounts of polyphenols with high an0oxidant capacity. Moreover, fermenta0on temperatures reach 35 ºC and high osmo0c pressure occurs due to the addi0on of sugar to promote alcoholic fermenta0on, which is conducted in presence of sulphur dioxide as an0oxidant and an0bacterial agent.

[Aim of the study] Taxonomic iden0fica0on and characteriza0on of the indigenous yeast responsible of plum juice fermenta0ons.