Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/7369
Title: Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.
Authors: Oliveira, Valdinéia Aparecida de
Vicente, Maristela de Araújo
Fietto, Luciano Gomes
Castro, Ieso de Miranda
Coutrim, Maurício Xavier
Schüller, Dorit
Alves, Henrique
Casal, Margarida
Santos, Juliana de Oliveira
Araújo, Leandro Dias
Silva, Paulo Henrique Alves da
Brandão, Rogélio Lopes
Issue Date: 2008
Citation: 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.
Abstract: 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.
URI: http://www.repositorio.ufop.br/handle/123456789/7369
metadata.dc.identifier.uri2: http://aem.asm.org/content/74/3/693.long
metadata.dc.identifier.doi: https://doi.org/10.1128/AEM.01729-07
ISSN: 1098-5336
Appears in Collections:DEFAR - Artigos publicados em periódicos

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