Molecular and Physiological Analysis of Saccharomyces cerevisiae Strains Associated with Taberna, an Alcoholic Beverage from the Sap of Coyol Palm (Acrocomia aculeata Jacq. Lodd. Ex Mart.)

In Chiapas, Mexico, traditional fermented beverages represent an important cultural resource and serve as reservoirs of native microorganisms, particularly Saccharomyces cerevisiae. In Taberna, a beverage produced from the sap of Acrocomia aculeata, morphological variation among S. cerevisiae colonies has been reported across different fermentation stages. This study aimed to determine whether colony morphological traits are related to intraspecific variability among isolates and to assess whether this variability is associated with the locality of origin and fermentation stage. Twenty Saccharomyces cerevisiae isolates collected from three fermentation stages (initial, intermediate, and final) in two localities (Benito Juárez and Tierra y Libertad) were characterized. Macromorphological and physiological traits—including thermotolerance, osmotolerance, cycloheximide tolerance, ethanol resistance, and carbohydrate fermentation—were evaluated. Genetic variability was assessed by Arbitrarily Primed-Polimerase in Chain Reaction (AP-PCR)using the microsatellites (CAG)5, (GAC)5, and MR, and by Restriction Fragment Length Polymorphism (RFLP) of the ITS-5.8S and NTS regions; data were analyzed using Unweighted Pair Group Method with Arithmetic mean (UPGMA). The isolates exhibited high physiological and molecular heterogeneity, primarily associated with locality. Isolates C15, K8, and X5 grew at temperatures up to 45 °C, and isolated Ñ5 tolerated ethanol concentrations up to 15%. Genetic profiles showed intraspecific polymorphism and geographic differentiation. These findings highlight substantial physiological variation among isolates, suggesting potential relevance for future applications in traditional fermentation processes.