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Title: Biotechnological potential of yeast isolates from cachaça : the Brazilian spirit.
Authors: Conceição, Luís Eduardo Fernandes Rodrigues da
Saraiva, Margarete Alice Fontes
Diniz, Raphael Hermano Santos
Oliveira, Juliana
Barbosa, Gustavo Dimas
Alvarez, Florencia
Correa, Lygia Fátima da Mata
Mezadri, Hygor
Coutrim, Maurício Xavier
Afonso, Robson José de Cássia Franco
Lucas, Cândida Manuel Ribeiro Simões
Castro, Ieso de Miranda
Brandão, Rogélio Lopes
Keywords: Saccharomyces cerevisiae
Pichia anomala
ichia guilliermondii
Issue Date: 2015
Citation: CONCEIÇÃO, L. E. F. R. da et al. Biotechnological potential of yeast isolates from cachaça: the Brazilian spirit. Journal of Industrial Microbiology & Biotechnology, v. 42, p. 237-246, 2015. Disponível em: <>. Acesso em: 20 mai. 2017.
Abstract: This study identified phenotypic traits appropriate for biotechnological applications of 118 yeasts isolated from cachaça distilleries. Different properties were verified: capacity to use alternative carbon sources; ability to tolerate high concentrations of sucrose, ethanol, methanol, aluminum and zinc as well as different pH values and foam production. Pichia guilliermondii and Pichia anomala strains were identified as the most promising ones for application in the second-generation biofuel industry, showing ability to grow on high glycerol concentrations. Other isolates, identified as Saccharomyces cerevisiae, produced bioethanol comparable to the industrial strains, and were therefore ideal for use in the first-generation ethanol industry. Some of these strains also showed high resistance to aluminum, as observed in sugarcane juice, and to intercycle washings with diluted sulphuric acid, as performed in the industrial bioethanol production process. In summary, yeast isolates from cachaça distilleries displayed robustness and phenotypic plasticity, which makes them interesting for biotechnological applications.
ISSN: 1476-5535
Appears in Collections:DEQUI - Trabalhos apresentados em eventos

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