Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | https://doi.org/10.34117/bjdv5n11-348 http://hdl.handle.net/1843/55210 https://orcid.org/0000-0001-9038-4631 https://orcid.org/0000-0002-9163-7706 https://orcid.org/0000-0002-5835-953X https://orcid.org/0000-0002-7692-6243 https://orcid.org/0000-0003-3992-8474 |
Resumo: | Cachaça is a beverage obtained by distilling fermented sugar cane juice. The state ofBahia in northeastern Brazil is the second-largest producer of traditional cachaça, and this region has the potential to improve the quality and quantity of its beverage production. The aim of this study was to analyze the genetic diversity of Saccharomyces cerevisiae populations isolated from must in six distilleries in Bahia using mitochondrial DNA restriction fragment length polymorphism (mtDNA-RFLP). Among the three hundred and thirty S. cerevisiae strains isolated, mtDNA-RFLP analysis identified a total of 30 molecular patterns. Analysis of molecular variance (AMOVA) revealed that the greatest genetic variation was found among, rather than within, the populations. Population structure analyses showed the presence of three distinct gene pools, thereby corroborating the AMOVA results. This study represents an important contribution to better understanding the molecular characterization and genetic variability of S. cerevisiae strains during the fermentation of cachaça. The dominant molecular patterns identified here may be used to select S. cerevisiae strains that could improve the quality and volume of traditional cachaça production in Bahia. |
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2023-06-21T20:01:28Z2023-06-21T20:01:28Z20195112744827461https://doi.org/10.34117/bjdv5n11-3482525-8761http://hdl.handle.net/1843/55210https://orcid.org/0000-0001-9038-4631https://orcid.org/0000-0002-9163-7706https://orcid.org/0000-0002-5835-953Xhttps://orcid.org/0000-0002-7692-6243https://orcid.org/0000-0003-3992-8474Cachaça is a beverage obtained by distilling fermented sugar cane juice. The state ofBahia in northeastern Brazil is the second-largest producer of traditional cachaça, and this region has the potential to improve the quality and quantity of its beverage production. The aim of this study was to analyze the genetic diversity of Saccharomyces cerevisiae populations isolated from must in six distilleries in Bahia using mitochondrial DNA restriction fragment length polymorphism (mtDNA-RFLP). Among the three hundred and thirty S. cerevisiae strains isolated, mtDNA-RFLP analysis identified a total of 30 molecular patterns. Analysis of molecular variance (AMOVA) revealed that the greatest genetic variation was found among, rather than within, the populations. Population structure analyses showed the presence of three distinct gene pools, thereby corroborating the AMOVA results. This study represents an important contribution to better understanding the molecular characterization and genetic variability of S. cerevisiae strains during the fermentation of cachaça. The dominant molecular patterns identified here may be used to select S. cerevisiae strains that could improve the quality and volume of traditional cachaça production in Bahia.A cachaçaé uma bebida obtida pela destilação do suco de cana de açúcar fermentado. O estado da Bahia, no nordeste do Brasil, é o segundo maior produtor de cachaça tradicional, e essa região tem potencial para melhorar a qualidade e a quantidade de sua produção de bebidas. O objetivo deste estudo foi analisar a diversidade genética de populações de Saccharomyces cerevisiae isoladas de mosto em seis destilarias da Bahia, utilizando polimorfismo de comprimento de fragmento de restrição de DNA mitocondrial (mtDNA-RFLP). Entre as trezentas e trinta cepas de S. cerevisiae isoladas, a análise do mtDNA-RFLP identificou um total de 30 padrões moleculares. A análise de variância molecular (AMOVA) revelou que a maior variação genética foi encontrada entre as populações, e não dentro delas. As análises da estrutura populacional mostraram a presença de três conjuntos genéticos distintos, corroborando os resultados da AMOVA. Este estudo representa uma contribuição importante para o melhor entendimento da caracterização molecular evariabilidade genética de linhagens de S. cerevisiae durante a fermentação da cachaça. Os padrões moleculares dominantes identificados aqui podem ser usados para selecionar linhagens de S. cerevisiae que possam melhorar a qualidade e o volume da produção tradicional de cachaça na Bahia.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoOutra AgênciaengUniversidade Federal de Minas GeraisUFMGBrasilICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIABrazilian Journal of DevelopmentCachaçaSaccharomyces cerevisiaeBrasil, NordesteDNA MitocondrialTraditional cachaçaSaccharomyces cerevisiaMolecular characterizationmtDNA-RLPFDiversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern BrazilDiversidade de linhagens de Saccharomyces cerevisiae isoladas de fermentações espontâneas de cachaça do nordeste Brasileiroinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/4967Alice Ferreira D’SilvaFernanda BadottiCarla Santos Ribeiro PinheiroCleber Miranda GonçalvesFrederic Mendes HughesCarlos Augusto RosaAristóteles Góes NetoAna Paula Trovatti Uetanabaroapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/55210/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALDiversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil.pdfDiversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil.pdfapplication/pdf441804https://repositorio.ufmg.br/bitstream/1843/55210/2/Diversity%20of%20Saccharomyces%20cerevisiae%20strains%20isolated%20of%20the%20spontaneous%20fermentation%20of%20cacha%c3%a7a%20from%20northeastern%20Brazil.pdfa4bbf02605530bf0df7e30998118133bMD521843/552102023-06-21 17:01:28.746oai:repositorio.ufmg.br:1843/55210TElDRU7vv71BIERFIERJU1RSSUJVSe+/ve+/vU8gTu+/vU8tRVhDTFVTSVZBIERPIFJFUE9TSVTvv71SSU8gSU5TVElUVUNJT05BTCBEQSBVRk1HCiAKCkNvbSBhIGFwcmVzZW50Ye+/ve+/vW8gZGVzdGEgbGljZW7vv71hLCB2b2Pvv70gKG8gYXV0b3IgKGVzKSBvdSBvIHRpdHVsYXIgZG9zIGRpcmVpdG9zIGRlIGF1dG9yKSBjb25jZWRlIGFvIFJlcG9zaXTvv71yaW8gSW5zdGl0dWNpb25hbCBkYSBVRk1HIChSSS1VRk1HKSBvIGRpcmVpdG8gbu+/vW8gZXhjbHVzaXZvIGUgaXJyZXZvZ++/vXZlbCBkZSByZXByb2R1emlyIGUvb3UgZGlzdHJpYnVpciBhIHN1YSBwdWJsaWNh77+977+9byAoaW5jbHVpbmRvIG8gcmVzdW1vKSBwb3IgdG9kbyBvIG11bmRvIG5vIGZvcm1hdG8gaW1wcmVzc28gZSBlbGV0cu+/vW5pY28gZSBlbSBxdWFscXVlciBtZWlvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mg77+9dWRpbyBvdSB277+9ZGVvLgoKVm9j77+9IGRlY2xhcmEgcXVlIGNvbmhlY2UgYSBwb2zvv710aWNhIGRlIGNvcHlyaWdodCBkYSBlZGl0b3JhIGRvIHNldSBkb2N1bWVudG8gZSBxdWUgY29uaGVjZSBlIGFjZWl0YSBhcyBEaXJldHJpemVzIGRvIFJJLVVGTUcuCgpWb2Pvv70gY29uY29yZGEgcXVlIG8gUmVwb3NpdO+/vXJpbyBJbnN0aXR1Y2lvbmFsIGRhIFVGTUcgcG9kZSwgc2VtIGFsdGVyYXIgbyBjb250Ze+/vWRvLCB0cmFuc3BvciBhIHN1YSBwdWJsaWNh77+977+9byBwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHvv73vv71vLgoKVm9j77+9IHRhbWLvv71tIGNvbmNvcmRhIHF1ZSBvIFJlcG9zaXTvv71yaW8gSW5zdGl0dWNpb25hbCBkYSBVRk1HIHBvZGUgbWFudGVyIG1haXMgZGUgdW1hIGPvv71waWEgZGUgc3VhIHB1YmxpY2Hvv73vv71vIHBhcmEgZmlucyBkZSBzZWd1cmFu77+9YSwgYmFjay11cCBlIHByZXNlcnZh77+977+9by4KClZvY++/vSBkZWNsYXJhIHF1ZSBhIHN1YSBwdWJsaWNh77+977+9byDvv70gb3JpZ2luYWwgZSBxdWUgdm9j77+9IHRlbSBvIHBvZGVyIGRlIGNvbmNlZGVyIG9zIGRpcmVpdG9zIGNvbnRpZG9zIG5lc3RhIGxpY2Vu77+9YS4gVm9j77+9IHRhbWLvv71tIGRlY2xhcmEgcXVlIG8gZGVw77+9c2l0byBkZSBzdWEgcHVibGljYe+/ve+/vW8gbu+/vW8sIHF1ZSBzZWphIGRlIHNldSBjb25oZWNpbWVudG8sIGluZnJpbmdlIGRpcmVpdG9zIGF1dG9yYWlzIGRlIG5pbmd177+9bS4KCkNhc28gYSBzdWEgcHVibGljYe+/ve+/vW8gY29udGVuaGEgbWF0ZXJpYWwgcXVlIHZvY++/vSBu77+9byBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2Pvv70gZGVjbGFyYSBxdWUgb2J0ZXZlIGEgcGVybWlzc++/vW8gaXJyZXN0cml0YSBkbyBkZXRlbnRvciBkb3MgZGlyZWl0b3MgYXV0b3JhaXMgcGFyYSBjb25jZWRlciBhbyBSZXBvc2l077+9cmlvIEluc3RpdHVjaW9uYWwgZGEgVUZNRyBvcyBkaXJlaXRvcyBhcHJlc2VudGFkb3MgbmVzdGEgbGljZW7vv71hLCBlIHF1ZSBlc3NlIG1hdGVyaWFsIGRlIHByb3ByaWVkYWRlIGRlIHRlcmNlaXJvcyBlc3Tvv70gY2xhcmFtZW50ZSBpZGVudGlmaWNhZG8gZSByZWNvbmhlY2lkbyBubyB0ZXh0byBvdSBubyBjb250Ze+/vWRvIGRhIHB1YmxpY2Hvv73vv71vIG9yYSBkZXBvc2l0YWRhLgoKQ0FTTyBBIFBVQkxJQ0Hvv73vv71PIE9SQSBERVBPU0lUQURBIFRFTkhBIFNJRE8gUkVTVUxUQURPIERFIFVNIFBBVFJPQ++/vU5JTyBPVSBBUE9JTyBERSBVTUEgQUfvv71OQ0lBIERFIEZPTUVOVE8gT1UgT1VUUk8gT1JHQU5JU01PLCBWT0Pvv70gREVDTEFSQSBRVUUgUkVTUEVJVE9VIFRPRE9TIEUgUVVBSVNRVUVSIERJUkVJVE9TIERFIFJFVklT77+9TyBDT01PIFRBTULvv71NIEFTIERFTUFJUyBPQlJJR0Hvv73vv71FUyBFWElHSURBUyBQT1IgQ09OVFJBVE8gT1UgQUNPUkRPLgoKTyBSZXBvc2l077+9cmlvIEluc3RpdHVjaW9uYWwgZGEgVUZNRyBzZSBjb21wcm9tZXRlIGEgaWRlbnRpZmljYXIgY2xhcmFtZW50ZSBvIHNldSBub21lKHMpIG91IG8ocykgbm9tZXMocykgZG8ocykgZGV0ZW50b3IoZXMpIGRvcyBkaXJlaXRvcyBhdXRvcmFpcyBkYSBwdWJsaWNh77+977+9bywgZSBu77+9byBmYXLvv70gcXVhbHF1ZXIgYWx0ZXJh77+977+9bywgYWzvv71tIGRhcXVlbGFzIGNvbmNlZGlkYXMgcG9yIGVzdGEgbGljZW7vv71hLgo=Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-06-21T20:01:28Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
dc.title.alternative.pt_BR.fl_str_mv |
Diversidade de linhagens de Saccharomyces cerevisiae isoladas de fermentações espontâneas de cachaça do nordeste Brasileiro |
title |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
spellingShingle |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil Alice Ferreira D’Silva Traditional cachaça Saccharomyces cerevisia Molecular characterization mtDNA-RLPF Cachaça Saccharomyces cerevisiae Brasil, Nordeste DNA Mitocondrial |
title_short |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
title_full |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
title_fullStr |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
title_full_unstemmed |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
title_sort |
Diversity of Saccharomyces cerevisiae strains isolated of the spontaneous fermentation of cachaça from northeastern Brazil |
author |
Alice Ferreira D’Silva |
author_facet |
Alice Ferreira D’Silva Fernanda Badotti Carla Santos Ribeiro Pinheiro Cleber Miranda Gonçalves Frederic Mendes Hughes Carlos Augusto Rosa Aristóteles Góes Neto Ana Paula Trovatti Uetanabaro |
author_role |
author |
author2 |
Fernanda Badotti Carla Santos Ribeiro Pinheiro Cleber Miranda Gonçalves Frederic Mendes Hughes Carlos Augusto Rosa Aristóteles Góes Neto Ana Paula Trovatti Uetanabaro |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Alice Ferreira D’Silva Fernanda Badotti Carla Santos Ribeiro Pinheiro Cleber Miranda Gonçalves Frederic Mendes Hughes Carlos Augusto Rosa Aristóteles Góes Neto Ana Paula Trovatti Uetanabaro |
dc.subject.por.fl_str_mv |
Traditional cachaça Saccharomyces cerevisia Molecular characterization mtDNA-RLPF |
topic |
Traditional cachaça Saccharomyces cerevisia Molecular characterization mtDNA-RLPF Cachaça Saccharomyces cerevisiae Brasil, Nordeste DNA Mitocondrial |
dc.subject.other.pt_BR.fl_str_mv |
Cachaça Saccharomyces cerevisiae Brasil, Nordeste DNA Mitocondrial |
description |
Cachaça is a beverage obtained by distilling fermented sugar cane juice. The state ofBahia in northeastern Brazil is the second-largest producer of traditional cachaça, and this region has the potential to improve the quality and quantity of its beverage production. The aim of this study was to analyze the genetic diversity of Saccharomyces cerevisiae populations isolated from must in six distilleries in Bahia using mitochondrial DNA restriction fragment length polymorphism (mtDNA-RFLP). Among the three hundred and thirty S. cerevisiae strains isolated, mtDNA-RFLP analysis identified a total of 30 molecular patterns. Analysis of molecular variance (AMOVA) revealed that the greatest genetic variation was found among, rather than within, the populations. Population structure analyses showed the presence of three distinct gene pools, thereby corroborating the AMOVA results. This study represents an important contribution to better understanding the molecular characterization and genetic variability of S. cerevisiae strains during the fermentation of cachaça. The dominant molecular patterns identified here may be used to select S. cerevisiae strains that could improve the quality and volume of traditional cachaça production in Bahia. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019 |
dc.date.accessioned.fl_str_mv |
2023-06-21T20:01:28Z |
dc.date.available.fl_str_mv |
2023-06-21T20:01:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/55210 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.34117/bjdv5n11-348 |
dc.identifier.issn.pt_BR.fl_str_mv |
2525-8761 |
dc.identifier.orcid.pt_BR.fl_str_mv |
https://orcid.org/0000-0001-9038-4631 https://orcid.org/0000-0002-9163-7706 https://orcid.org/0000-0002-5835-953X https://orcid.org/0000-0002-7692-6243 https://orcid.org/0000-0003-3992-8474 |
url |
https://doi.org/10.34117/bjdv5n11-348 http://hdl.handle.net/1843/55210 https://orcid.org/0000-0001-9038-4631 https://orcid.org/0000-0002-9163-7706 https://orcid.org/0000-0002-5835-953X https://orcid.org/0000-0002-7692-6243 https://orcid.org/0000-0003-3992-8474 |
identifier_str_mv |
2525-8761 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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Brazilian Journal of Development |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
dc.publisher.department.fl_str_mv |
ICB - DEPARTAMENTO DE BOTÂNICA ICB - DEPARTAMENTO DE MICROBIOLOGIA |
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Universidade Federal de Minas Gerais |
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