Variable flocculation profiles of yeast strains isolated from cachaça distilleries.

Autor:	Alvarez F; Cerlev - Projetos e Inovação na Biotecnologia da Fermentação Ltda, Rua Amaro Lanari 59, Saramenha, 35.400-000 Ouro Preto, MG, Brazil., Correa LF; Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Brazil., Araújo TM; Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Brazil., Mota BE; Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Brazil., da Conceição LE; Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Brazil., Castro IM; Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Brazil., Brandão RL; Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Brazil. Electronic address: rlbrand@nupeb.ufop.br.
Jazyk:	angličtina
Zdroj:	International journal of food microbiology [Int J Food Microbiol] 2014 Nov 03; Vol. 190, pp. 97-104. Date of Electronic Publication: 2014 Aug 21.
DOI:	10.1016/j.ijfoodmicro.2014.08.024
Abstrakt:	In 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 methodologies. (Copyright © 2014. Published by Elsevier B.V.)
Databáze:	MEDLINE
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