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dc.contributor.authorAlvarez, Florencia-
dc.contributor.authorCorrea, Lygia Fátima da Mata-
dc.contributor.authorAraújo, Thalita Macedo-
dc.contributor.authorMota, Bruno Eduardo Fernandes-
dc.contributor.authorConceição, Luís Eduardo Fernandes Rodrigues da-
dc.contributor.authorCastro, Ieso de Miranda-
dc.contributor.authorBrandão, Rogélio Lopes-
dc.identifier.citationALVAREZ, 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.pt_BR
dc.description.abstractIn 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 methodologiespt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.titleVariable flocculation profiles of yeast strains isolated from cachaça distilleries.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: 3732420669488.pt_BR
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