Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça

Brazilian Archives of Biology and Technology

Fátima De Cássia Oliveira Gomes²  Roberta Amália De Carvalho Araújo²  Patrícia Silva Cisalpino²  Elizabeth Spangler Andrade Moreira²  Carlos Leomar Zani¹  Carlos Augusto Rosa² 

[1] ,Universidade Federal de Minas Gerais Instituto de Ciências Biológicas Departamento de MicrobiologiaBelo Horizonte MG ,Brasil

关键词: cachaça;    Saccharomyces cerevisiae;    starter strains;    fermentation;   

DOI  :  10.1590/S1516-89132009000200023

来源: SciELO

【 摘 要 】

Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. Both yeast strains were prevalent in the vats for approximately 30 days. Indigenous non-Saccharomyces and indigenous S. cerevisiae strains were isolated in lower counts during the fermentation period. Indigenous S. cerevisiae strains were molecularly distinct when compared to the starter yeasts. The two yeasts appeared promising starter yeasts in the fermentation process to produce traditional cachaça.

【 授权许可】

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