Yeast diversity in tropical fruits from Costa Rica
DOI:
https://doi.org/10.15517/rev.biol.trop..v73iS2.64703Keywords:
levaduras tropicales, biodiversidad, frutas tropicales, biotecnología.Abstract
Introduction: The yeasts consumed by the population in foods such as tropical fruits remain relatively unknown, despite being an important component of the human microbiota and having multiple biotechnological applications.
Methods: In this work we isolated and characterized the diversity of yeasts in fruits regularly ingested in Costa Rica, using culture-dependent methods, morphological characterization, and ITS marker sequencing.
Results: We isolated 118 yeasts from the 26 species of tropical fruits sampled, grouped into 7 families, 11 genera, and 19 species. Hanseniaspora pseudoguilliermondii, Pichia kluyveri and Hanseniaspora uvarum were the most abundant species. Notably, some species were present on several fruits, others presented a more specific host range, and some were only isolated after several months of fermentation.
Conclusion: Our work evidences the large diversity of yeasts present in tropical fruits, which motivates further study of their ecology, physiology, and potential biotechnological uses.
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