Biochemical and Molecular Characterization of Saccharomyces cerevisiae Strains Obtained from Sugar-Cane Juice Fermentations and Their Impact in Cachaça Production

• Published in: Applied and Environmental Microbiology 2008-02, Vol.74 (3), p.693-701
• Main Authors: Oliveira, Valdinéia Aparecida, Vicente, Maristela Araújo, Fietto, Luciano Gomes, de Miranda Castro, Ieso, Coutrim, Maurício Xavier, Schüller, Dorit, Alves, Henrique, Casal, Margarida, de Oliveira Santos, Juliana, Araújo, Leandro Dias, da Silva, Paulo Henrique Alves, Brandão, Rogelio Lopes
• Format: Article
• Language: English
• Subjects: Alcoholic Beverages - microbiology; Biological and medical sciences; Biotechnology; Brazil; Culture Media; DNA, Fungal - analysis; Fermentation; Fundamental and applied biological sciences. Psychology; Industrial Microbiology - methods; Karyotyping; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Microbiology; Mycological Typing Techniques; Physiology and Biotechnology; Polymerase Chain Reaction; Random Amplified Polymorphic DNA Technique; Reproducibility of Results; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - isolation & purification; Saccharum - microbiology
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/AEM.01729-07

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 cachaça, the Brazilian sugar cane spirit. The methodology established took into account the screening for biochemical traits desirable in a yeast cachaça 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 cachaça 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 cachaça with a higher quality standard.