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dc.contributor.authorOliveira, Valdinéia Aparecida de-
dc.contributor.authorVicente, Maristela de Araújo-
dc.contributor.authorFietto, Luciano Gomes-
dc.contributor.authorCastro, Ieso de Miranda-
dc.contributor.authorCoutrim, Maurício Xavier-
dc.contributor.authorSchüller, Dorit-
dc.contributor.authorAlves, Henrique-
dc.contributor.authorCasal, Margarida-
dc.contributor.authorSantos, Juliana de Oliveira-
dc.contributor.authorAraújo, Leandro Dias-
dc.contributor.authorSilva, Paulo Henrique Alves da-
dc.contributor.authorBrandão, Rogélio Lopes-
dc.identifier.citationOLIVEIRA, V. A. de et al. Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production. Applied And Environmental Microbiology, v. 74, p.693-701, 2008. Disponível em: <>. Acesso em: 10 jan. 2017.pt_BR
dc.description.abstractSaccharomyces cerevisiae strains from different regions of Minas Gerais, Brazil, were isolated and characterized aiming at the selection of starter yeasts to be used in the production of cachac¸a, the Brazilian sugar cane spirit. The methodology established took into account the screening for biochemical traits desirable in a yeast cachac¸a producer, such as no H2S production, high tolerance to ethanol and high temperatures, high fermentative capacity, and the abilities to flocculate and to produce mycocins. Furthermore, the yeasts were exposed to drugs such as 5,5 ,5 -trifluor-D,L-leucine and cerulenin to isolate those that potentially overproduce higher alcohols and esters. The utilization of a random amplified polymorphic DNA-PCR method with primers based on intron splicing sites flanking regions of the COX1 gene, as well as microsatellite analysis, was not sufficient to achieve good differentiation among selected strains. In contrast, karyotype analysis allowed a clear distinction among all strains. Two selected strains were experimentally evaluated as cachac¸a producers. The results suggest that the selection of strains as fermentation starters requires the combined use of biochemical and molecular criteria to ensure the isolation and identification of strains with potential characteristics to produce cachac¸a with a higher quality standard.pt_BR
dc.titleBiochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.pt_BR
dc.typeArtigo publicado em periodicopt_BR
Appears in Collections:DEFAR - Artigos publicados em periódicos

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