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Title: Variable flocculation profiles of yeast strains isolated from cachaça distilleries.
Authors: Alvarez, Florencia
Correa, Lygia Fátima da Mata
Araújo, Thalita Macedo
Mota, Bruno Eduardo Fernandes
Conceição, Luís Eduardo Fernandes Rodrigues da
Castro, Ieso de Miranda
Brandão, Rogélio Lopes
Keywords: Saccharomyces cerevisiae
Issue Date: 2014
Citation: ALVAREZ, F. et al. Variable flocculation profiles of yeast strains isolated from cachaça distilleries. International Journal of Food Microbiology, v. 190, p. 97-104, 2014. Disponível em: <>. Acesso em: 15 out. 2015.
Abstract: In cachaça production, the use of yeast cells as starters with predictable flocculation behavior facilitates the cell recovery at the end of each fermentation cycle. Therefore, the aim of this work was to explain the behavior of cachaça yeast strains in fermentation vats containing sugarcane through the determination of biochemical and molecular parameters associated with flocculation phenotypes. By analyzing thirteen cachaça yeast strains isolated from different distilleries, our results demonstrated that neither classic biochemical measurements (e.g., percentage of flocculation, EDTA sensitivity, cell surface hydrophobicity, and sugar residues on the cell wall) nor modern molecular approaches, such as polymerase chain reaction (PCR) and real-time PCR (q-PCR), were sufficient to distinctly classify the cachaça yeast strains according to their flocculation behavior. It seems that flocculation is indeed a strain-specific phenomenon that is difficult to explain and/or categorize by the available methodologies
ISSN: 0168-1605
metadata.dc.rights.license: O periódico International Journal of Food Microbiology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3732420669488.
Appears in Collections:DEFAR - Artigos publicados em periódicos

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