Send to:

Choose Destination
See comment in PubMed Commons below
Antonie Van Leeuwenhoek. 2012 Feb;101(2):379-92. doi: 10.1007/s10482-011-9643-5. Epub 2011 Sep 20.

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

Author information

  • 1Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, ICEB II, Departamento de Farmácia, Escola de Farmácia, Universidade Federal de Ouro Preto, Campus do Morro do Cruzeiro. CEP 35, Ouro Preto, MG, 400-000, Brazil.


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.

[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Springer
    Loading ...
    Write to the Help Desk