Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaca
| Autor: | Carlos A. Rosa, Carla Pataro, Glória Regina Franco, Juliana B. Guerra, E.S.A. Moreira, Roberta Amália de Carvalho Araújo, Leda C. Mendonça-Hagler |
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| Rok vydání: | 2001 |
| Předmět: |
Genetic diversity
Polymorphism Genetic Time Factors Genotype Alcoholic Beverages Saccharomyces cerevisiae food and beverages Ethanol fermentation Biology Poaceae biology.organism_classification Applied Microbiology and Biotechnology Yeast Random Amplified Polymorphic DNA Technique Molecular analysis Microbiology Yeasts Fermentation Food science Mycological Typing Techniques Brazil Phylogeny |
| Zdroj: | Letters in Applied Microbiology. 33:106-111 |
| ISSN: | 0266-8254 |
| DOI: | 10.1046/j.1472-765x.2001.00959.x |
| Popis: | Aims: Characterization of yeast populations and genetic polymorphism of Saccharomyces cerevisiae strains collected during the short fermentative cycles from the spontaneous fermentations during the artisanal cachaca production. Methods and Results: The prevalent S. cerevisiae strains were analysed by PFG and RAPD-PCR using primers EI1 and M13. The molecular analysis have showed a high degree of genetic polymorphism among the strains within a 24 h fermentative cycle. Conclusions: The genetic diversity observed in the S. cerevisiae strains may be occurring due to the existence of a large number of individual genotypes within the species. The unique characteristics of the cachaca fermentation process probably allows for a faster detection of molecular polymorphisms of yeast strains than other types of fermentations. Significance and Impact of the Study: Spontaneous fermentations to produce cachaca, due to their characteristics, are an excellent model for the study of molecular diverstiy of S. cerevisiae strains during the production of fermented beverages. |
| Databáze: | OpenAIRE |
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