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 cachaça 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. CONCLUSION: 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 cachaça 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 cachaça, due to their characteristics, are an excellent model for the study of molecular diversity of S. cerevisiae strains during the production of fermented beverages.
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 cachaça 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. CONCLUSION: 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 cachaça 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 cachaça, due to their characteristics, are an excellent model for the study of molecular diversity of S. cerevisiae strains during the production of fermented beverages.
Authors: S D C Mendes; M Ramírez-Castrillón; N P Feldberg; F C Bertoldi; P Valente Journal: World J Microbiol Biotechnol Date: 2017-05-26 Impact factor: 3.312
Authors: Raquel Barbosa; Ana Pontes; Renata O Santos; Gabriela G Montandon; Camila M de Ponzzes-Gomes; Paula B Morais; Paula Gonçalves; Carlos A Rosa; José Paulo Sampaio Journal: Genome Biol Evol Date: 2018-08-01 Impact factor: 3.416
Authors: Fatima C O Gomes; Carol L C Silva; Cristina R Vianna; Inayara C A Lacerda; Beatriz M Borelli; Alvaro C Nunes; Gloria R Franco; Marina M Mourão; Carlos A Rosa Journal: Braz J Microbiol Date: 2010-06-01 Impact factor: 2.476