Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1007/s10482-011-9643-5 http://www.locus.ufv.br/handle/123456789/21739 |
Resumo: | In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5′,5″-trifluor-d,l-leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. “Cachaça” produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in “cachaça” production. |
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Souza, Anderson Proust Gonçalves deVicente, Maristela de AraújoKlein, Raphael ContelliFietto, Luciano GomesCoutrim, Maurício XavierAfonso, Robson José de Cássia FrancoAraújo, Leandro DiasSilva, Paulo Henrique Alves daBouillet, Leoneide Érica MaduroCastro, Ieso MirandaBrandão, Rogelio Lopes2018-09-11T11:52:25Z2018-09-11T11:52:25Z2011-09-2015729699https://doi.org/10.1007/s10482-011-9643-5http://www.locus.ufv.br/handle/123456789/21739In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5′,5″-trifluor-d,l-leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. “Cachaça” produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in “cachaça” production.engAntonie van Leeuwenhoekv. 101, n. 2, p. 379– 392, february 2012Springer Science+Business Media B.V.info:eu-repo/semantics/openAccessSaccharomyces cerevisiaeStarter selectionCachaçaFlavoring compoundsStrategies to select yeast starters cultures for production of flavor compounds in cachaça fermentationsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf477323https://locus.ufv.br//bitstream/123456789/21739/1/artigo.pdf41b972b5d5917bf8d700e9a957ed0dfeMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/21739/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5162https://locus.ufv.br//bitstream/123456789/21739/3/artigo.pdf.jpg2683fc2b1c1017c0d7f345c4acb09452MD53123456789/217392018-09-11 23:00:38.518oai:locus.ufv.br:123456789/21739Tk9URTogUExBQ0UgWU9VUiBPV04gTElDRU5TRSBIRVJFClRoaXMgc2FtcGxlIGxpY2Vuc2UgaXMgcHJvdmlkZWQgZm9yIGluZm9ybWF0aW9uYWwgcHVycG9zZXMgb25seS4KCk5PTi1FWENMVVNJVkUgRElTVFJJQlVUSU9OIExJQ0VOU0UKCkJ5IHNpZ25pbmcgYW5kIHN1Ym1pdHRpbmcgdGhpcyBsaWNlbnNlLCB5b3UgKHRoZSBhdXRob3Iocykgb3IgY29weXJpZ2h0Cm93bmVyKSBncmFudHMgdG8gRFNwYWNlIFVuaXZlcnNpdHkgKERTVSkgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgdG8gcmVwcm9kdWNlLAp0cmFuc2xhdGUgKGFzIGRlZmluZWQgYmVsb3cpLCBhbmQvb3IgZGlzdHJpYnV0ZSB5b3VyIHN1Ym1pc3Npb24gKGluY2x1ZGluZwp0aGUgYWJzdHJhY3QpIHdvcmxkd2lkZSBpbiBwcmludCBhbmQgZWxlY3Ryb25pYyBmb3JtYXQgYW5kIGluIGFueSBtZWRpdW0sCmluY2x1ZGluZyBidXQgbm90IGxpbWl0ZWQgdG8gYXVkaW8gb3IgdmlkZW8uCgpZb3UgYWdyZWUgdGhhdCBEU1UgbWF5LCB3aXRob3V0IGNoYW5naW5nIHRoZSBjb250ZW50LCB0cmFuc2xhdGUgdGhlCnN1Ym1pc3Npb24gdG8gYW55IG1lZGl1bSBvciBmb3JtYXQgZm9yIHRoZSBwdXJwb3NlIG9mIHByZXNlcnZhdGlvbi4KCllvdSBhbHNvIGFncmVlIHRoYXQgRFNVIG1heSBrZWVwIG1vcmUgdGhhbiBvbmUgY29weSBvZiB0aGlzIHN1Ym1pc3Npb24gZm9yCnB1cnBvc2VzIG9mIHNlY3VyaXR5LCBiYWNrLXVwIGFuZCBwcmVzZXJ2YXRpb24uCgpZb3UgcmVwcmVzZW50IHRoYXQgdGhlIHN1Ym1pc3Npb24gaXMgeW91ciBvcmlnaW5hbCB3b3JrLCBhbmQgdGhhdCB5b3UgaGF2ZQp0aGUgcmlnaHQgdG8gZ3JhbnQgdGhlIHJpZ2h0cyBjb250YWluZWQgaW4gdGhpcyBsaWNlbnNlLiBZb3UgYWxzbyByZXByZXNlbnQKdGhhdCB5b3VyIHN1Ym1pc3Npb24gZG9lcyBub3QsIHRvIHRoZSBiZXN0IG9mIHlvdXIga25vd2xlZGdlLCBpbmZyaW5nZSB1cG9uCmFueW9uZSdzIGNvcHlyaWdodC4KCklmIHRoZSBzdWJtaXNzaW9uIGNvbnRhaW5zIG1hdGVyaWFsIGZvciB3aGljaCB5b3UgZG8gbm90IGhvbGQgY29weXJpZ2h0LAp5b3UgcmVwcmVzZW50IHRoYXQgeW91IGhhdmUgb2J0YWluZWQgdGhlIHVucmVzdHJpY3RlZCBwZXJtaXNzaW9uIG9mIHRoZQpjb3B5cmlnaHQgb3duZXIgdG8gZ3JhbnQgRFNVIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdApzdWNoIHRoaXJkLXBhcnR5IG93bmVkIG1hdGVyaWFsIGlzIGNsZWFybHkgaWRlbnRpZmllZCBhbmQgYWNrbm93bGVkZ2VkCndpdGhpbiB0aGUgdGV4dCBvciBjb250ZW50IG9mIHRoZSBzdWJtaXNzaW9uLgoKSUYgVEhFIFNVQk1JU1NJT04gSVMgQkFTRUQgVVBPTiBXT1JLIFRIQVQgSEFTIEJFRU4gU1BPTlNPUkVEIE9SIFNVUFBPUlRFRApCWSBBTiBBR0VOQ1kgT1IgT1JHQU5JWkFUSU9OIE9USEVSIFRIQU4gRFNVLCBZT1UgUkVQUkVTRU5UIFRIQVQgWU9VIEhBVkUKRlVMRklMTEVEIEFOWSBSSUdIVCBPRiBSRVZJRVcgT1IgT1RIRVIgT0JMSUdBVElPTlMgUkVRVUlSRUQgQlkgU1VDSApDT05UUkFDVCBPUiBBR1JFRU1FTlQuCgpEU1Ugd2lsbCBjbGVhcmx5IGlkZW50aWZ5IHlvdXIgbmFtZShzKSBhcyB0aGUgYXV0aG9yKHMpIG9yIG93bmVyKHMpIG9mIHRoZQpzdWJtaXNzaW9uLCBhbmQgd2lsbCBub3QgbWFrZSBhbnkgYWx0ZXJhdGlvbiwgb3RoZXIgdGhhbiBhcyBhbGxvd2VkIGJ5IHRoaXMKbGljZW5zZSwgdG8geW91ciBzdWJtaXNzaW9uLgo=Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-09-12T02:00:38LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
title |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
spellingShingle |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations Souza, Anderson Proust Gonçalves de Saccharomyces cerevisiae Starter selection Cachaça Flavoring compounds |
title_short |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
title_full |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
title_fullStr |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
title_full_unstemmed |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
title_sort |
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations |
author |
Souza, Anderson Proust Gonçalves de |
author_facet |
Souza, Anderson Proust Gonçalves de Vicente, Maristela de Araújo Klein, Raphael Contelli Fietto, Luciano Gomes Coutrim, Maurício Xavier Afonso, Robson José de Cássia Franco Araújo, Leandro Dias Silva, Paulo Henrique Alves da Bouillet, Leoneide Érica Maduro Castro, Ieso Miranda Brandão, Rogelio Lopes |
author_role |
author |
author2 |
Vicente, Maristela de Araújo Klein, Raphael Contelli Fietto, Luciano Gomes Coutrim, Maurício Xavier Afonso, Robson José de Cássia Franco Araújo, Leandro Dias Silva, Paulo Henrique Alves da Bouillet, Leoneide Érica Maduro Castro, Ieso Miranda Brandão, Rogelio Lopes |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Anderson Proust Gonçalves de Vicente, Maristela de Araújo Klein, Raphael Contelli Fietto, Luciano Gomes Coutrim, Maurício Xavier Afonso, Robson José de Cássia Franco Araújo, Leandro Dias Silva, Paulo Henrique Alves da Bouillet, Leoneide Érica Maduro Castro, Ieso Miranda Brandão, Rogelio Lopes |
dc.subject.pt-BR.fl_str_mv |
Saccharomyces cerevisiae Starter selection Cachaça Flavoring compounds |
topic |
Saccharomyces cerevisiae Starter selection Cachaça Flavoring compounds |
description |
In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5′,5″-trifluor-d,l-leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. “Cachaça” produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in “cachaça” production. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-09-20 |
dc.date.accessioned.fl_str_mv |
2018-09-11T11:52:25Z |
dc.date.available.fl_str_mv |
2018-09-11T11:52:25Z |
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 |
https://doi.org/10.1007/s10482-011-9643-5 http://www.locus.ufv.br/handle/123456789/21739 |
dc.identifier.issn.none.fl_str_mv |
15729699 |
identifier_str_mv |
15729699 |
url |
https://doi.org/10.1007/s10482-011-9643-5 http://www.locus.ufv.br/handle/123456789/21739 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
v. 101, n. 2, p. 379– 392, february 2012 |
dc.rights.driver.fl_str_mv |
Springer Science+Business Media B.V. info:eu-repo/semantics/openAccess |
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Springer Science+Business Media B.V. |
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openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Antonie van Leeuwenhoek |
publisher.none.fl_str_mv |
Antonie van Leeuwenhoek |
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LOCUS Repositório Institucional da UFV |
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