Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

Detalhes bibliográficos
Autor(a) principal: Souza, Anderson Proust Gonçalves de
Data de Publicação: 2011
Outros Autores: 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
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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spelling 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: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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
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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.
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dc.publisher.none.fl_str_mv Antonie van Leeuwenhoek
publisher.none.fl_str_mv Antonie van Leeuwenhoek
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