Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production

Costa, Ane Catarine Tosi; Hornick, Jacob; Antunes, Tathiana Ferreira Sá; Santos, Alexandre Martins Costa; Fernandes, Antônio Alberto Ribeiro; Broach, James R.; Fernandes, Patrícia Machado Bueno

doi:10.1007/s42770-021-00444-z

Cited by 6 publications

(2 citation statements)

References 41 publications

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“…On the other hand, the genome of S. cerevisiae, the yeast used in rum and cachaça production, has been sequenced for the first time. Costa et al [45] described the complete genome sequence and analysis of an S. cerevisiae strain used for sugarcane spirit production. The cachaça yeast strain BT0510 was sequenced using an Illumina MiSeq platform and showed a complex genetic variability.…”

Section: Role Of Yeast In Cachaça Productionmentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

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This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

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Section: Role Of Yeast In Cachaça Productionmentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Therefore, composited stress-related genes must be screened for hydrolysate fermentation to achieve desired properties that are highly resistant to compound inhibitors. Furthermore, S. cerevisiae NCIM3186 (Goud and Ulaganathan, 2015), NCIM3107 (Ulaganathan et al, 2015), IR-2 (Sahara et al, 2014), BG-1 (Coutouné et al, 2017), and BT0510 (Costa et al, 2021) are being utilized in production of bioethanol from various feedstocks, such as sweet sorghum, sugarcane, or the wild-type FMY097 (Nagamatsu et al, 2019) and Pf-1 (Kanamasa et al, 2019) that isolated at special habitats. These strains have been genome-sequenced, which will conceivably yield fresh genetic insights into genomics diversity and evolutionary adaptation.…”

Section: Role Of Comparative Genomics In Elucidating Yeast Tolerance ...mentioning

confidence: 99%

OMICs-Based Strategies to Explore Stress Tolerance Mechanisms of Saccharomyces cerevisiae for Efficient Fuel Ethanol Production

Mehmood

Wang

et al. 2022

Front. Energy Res.

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Efficient biotransformation of lignocellulosic biomass to second-generation (2G) bioethanol requires promising strains harboring built-in resistance against limitations imposed by pretreated lignocellulose-derived compounds. Ethanol fermentation and stress tolerance of yeast cells are almost simultaneously exposed to sequence variations and multiple inhibitory factors during the phases of proliferation, metabolism, and productivity. Several studies have extensively concentrated on identification or characterization of genes which confer resistance to various stresses and yeast tolerance enhancement through genetic breeding. However, the investigation of individual genes is inadequate to explain the global molecular mechanism. Herewith, “OMICs-approaches,” including genomics, transcriptomics, proteomics, and metabolomics, which are comprehensively aimed at comparative, functional profiling of the whole metabolic network, have elucidated complex cellular reactions under stressful conditions. This review briefly discusses the research progress in the field of multi-OMICs with a special focus on stress-responsive factors in frequently used S. cerevisiae. It also highlights how to promote metabolic-engineered strains for increased tolerance and higher production yield, which should be deeply exploited to achieve robustness during the lignocellulose-to-ethanol conversion process.

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Yeast as carrier for drug delivery and vaccine construction

Tan

Chen

et al. 2022

Journal of Controlled Release

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Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production

Cited by 6 publications

References 41 publications

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

OMICs-Based Strategies to Explore Stress Tolerance Mechanisms of Saccharomyces cerevisiae for Efficient Fuel Ethanol Production

Yeast as carrier for drug delivery and vaccine construction

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