Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.
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2008
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Saccharomyces 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.
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OLIVEIRA, 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: <http://aem.asm.org/content/74/3/693.long>. Acesso em: 10 jan. 2017.