Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit.

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorVicente, Maristela de Araújo-
Autor(es): dc.creatorFietto, Luciano Gomes-
Autor(es): dc.creatorCastro, Ieso de Miranda-
Autor(es): dc.creatorSantos, Ana Nery Gonçalves dos-
Autor(es): dc.creatorCoutrim, Maurício Xavier-
Autor(es): dc.creatorBrandão, Rogélio Lopes-
Data de aceite: dc.date.accessioned2019-11-06T13:24:29Z-
Data de disponibilização: dc.date.available2019-11-06T13:24:29Z-
Data de envio: dc.date.issued2012-07-18-
Data de envio: dc.date.issued2012-07-18-
Data de envio: dc.date.issued2006-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/123456789/1166-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/554739-
Descrição: dc.descriptionIn 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.-
Idioma: dc.languageen-
Direitos: dc.rightsO Periódico International Journal of Food Microbiology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3266011232946-
Palavras-chave: dc.subjectSaccharomyces cerevisiae-
Palavras-chave: dc.subjectFlavoring compounds-
Palavras-chave: dc.subjectSugar-cane spirit-
Título: dc.titleIsolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit.-
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