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"bioproject": "PRJEB17661",
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"last-update": "2016-11-29T13:40:08",
"secondary-accession": "ERP019531",
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"study-abstract": "The diversity and dynamics of yeasts associated with the fermentation of Argentinian maize-based beverage chicha was investigated. Samples taken at different stages from two chicha productions were analyzed by culture-dependent and culture-independent methods. Classical microbiological methods allowed isolation of five hundred eighty-two yeasts identified into 16 species by RFLPs and sequencing of D1/D2 26S rRNA gene. Genetic typing of isolates from the dominant species, Saccharomyces cerevisiae, by PCR of delta elements revealed up to 42 different patterns. High-throughput sequencing of D1/D2 26S rRNA gene amplicons from chicha samples allowed detection of more than one hundred yeast species and almost fifty filamentous fungi taxa. Analysis of the data revealed that yeasts dominated the fermentation, although, a significant percentage of filamentous fungi appeared in the first step of the process. Statistical examination of results showed that very few taxa were represented by more than 1% of the reads per sample at any step of the process. S. cerevisiae represented more than 90% of the reads in the fermentative samples. Other yeast species, different from S. cerevisiae, dominated the pre-fermentative steps and abounded in fermentative samples when S. cerevisiae was in percentages below 90%. Most yeasts species detected by pyrosequencing were not recovered by cultivation. In contrast, the cultivation-based methodology detected very few yeast taxa, and most of them corresponded with none or very few reads in the pyrosequencing analysis.",
"study-name": "Yeast diversity during the fermentation of Andean chicha: a comparison between high-throughput sequencing and culture-dependent approaches.",
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