Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/1166
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dc.contributor.authorVicente, Maristela de Araújo-
dc.contributor.authorFietto, Luciano Gomes-
dc.contributor.authorCastro, Ieso de Miranda-
dc.contributor.authorSantos, Ana Nery Gonçalves dos-
dc.contributor.authorCoutrim, Maurício Xavier-
dc.contributor.authorBrandão, Rogélio Lopes-
dc.date.accessioned2012-07-18T18:16:31Z-
dc.date.available2012-07-18T18:16:31Z-
dc.date.issued2006-
dc.identifier.citationVICENTE, M. de A. et al. Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit. International Journal of Food Microbiology, v. 108, n. 1, p. 51-59, abr. 2006. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0168160505005799>. Acesso em: 18 jul. 2012.pt_BR
dc.identifier.issn01681605-
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/1166-
dc.description.abstractIn Brazil, spontaneous fermentation and open vessels are still used to produce cachac¸a (the Brazilian sugarcane spirit) and this fermentation is characterized by mixed cultures with continuous succession of yeast species. This work shows the development of a methodology for isolation of yeasts, particularly Saccharomyces cerevisiae, used in the production of cachac¸a. According to the proposed strategy, the strains were selected for their ability to adapt to stress conditions encountered during fermentation of the sugarcane juice such as high sucrose concentration; high temperatures and high alcohol concentration; for their capacity to flocculate; and for their higher fermentative ability. For strains with such characteristics, specific procedures were employed to select for 5,5,5-trifluoro-dl-leucine (TFL) and cerulenin-resistant strains, since these characteristics are related to a higher capacity of production of the flavoring compounds isoamyl alcohol and caproic acid, respectively. The effectiveness of such a selection strategy was documented. Taken together, the results obtained present the development of a new strategy to isolate yeast strains with appropriated characteristics to be used in the cachac¸a industry. Moreover, the results obtained offer an explanation for the great variability in terms of chemical composition found in products obtained even in a single distillery.pt_BR
dc.language.isoen_USpt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.subjectFlavoring compoundspt_BR
dc.subjectSugar-cane spiritpt_BR
dc.titleIsolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.rights.licenseO periódico International Journal of Food Microbiology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3266011232946.-
Appears in Collections:DEFAR - Artigos publicados em periódicos

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