Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of “cachaça” the Brazilian sugarcane spirit

Vicente, Maristela de Araújo; Fietto, Luciano Gomes; Castro, Ieso de Miranda; Santos, Ana Nery Gonçalves dos; Coutrim, Maurício Xavier; Brandão, Rogélio Lopes

doi:10.1016/j.ijfoodmicro.2005.10.018

Cited by 46 publications

(17 citation statements)

References 40 publications

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“…These analogs select for cells with decreased feedback inhibition of amino acid synthesis and increase the production of, respectively, isoamyl alcohol, tyrosol, and β-phenethyl alcohol. Cerulenin, an inhibitor of fatty acid synthesis, is used to select for increased fatty acid synthesis (Ichikawa et al ., 2002; Vicente et al ., 2006; de Souza et al ., 2012), yielding strains with increased ethyl ester production. An increased production of isoamyl acetate (without increasing ethyl acetate production) was achieved by screening for resistance to pregnenolone.…”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

404

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

404

288

View full text Add to dashboard Cite

show abstract

“…Time point samples were taken at 0, 4, 24, 48, and 72 h, and centrifuged at 1,0009g for 2 min. Potassium dichromate method was used to determine ethanol production as described by Vicente et al [54].…”

Section: Fermentative Test and Ethanol Productionmentioning

confidence: 99%

Biotechnological properties of distillery and laboratory yeasts in response to industrial stresses

Bravim

Palhano

Fernandes

et al. 2010

J Ind Microbiol Biotechnol

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The stress sensitivity of different wild-type strains was evaluated, as well as the response of cells arrested at different cell cycle positions to high hydrostatic pressure (HPP). HHP was chosen both for its importance in food decontamination and assessment of its suitability as a model for stress in general and understanding the yeast stress response. Studies were conducted with four industrial strains and four laboratory wild-type yeast strains (two haploid and two diploid) that differed in their backgrounds. Fundamental differences were found between the laboratory and industrial populations. Industrial strains were clearly more sensitive to hydrostatic pressure and ethanol stresses than the laboratory strains. However, ethanol production was higher in industrial strains than laboratory strains. Furthermore, no correlation was observed between ploidy and stress resistance. Yeast cells arrested in the G1 phase led to an enhancement in pressure tolerance compared to unarrested, G2 arrested, and S arrested cells. Moreover, cells arrested in the S phase were more sensitive to hydrostatic pressure than cells arrested in the G2 phase. Again, industrial strains were more sensitive than laboratory strains. HHP responses of industrial yeasts correlated well with both ethanol concentration and temperature stress, which suggests that it would be a useful model stress.

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“…Cachaça, an alcoholic beverage distilled from fermented sugar cane juice (Vicente et al 2006;Tfouni et al 2007), has an alcohol content between 38% (v/v) and 48% (v/v) at 20°C, and is the second most frequently consumed alcoholic beverage in Brazil and the third most frequently consumed in the world (Tfouni et al 2007). Several factors can influence the quality of distilled alcoholic beverages; however, the identity of yeasts and the fermentation conditions are the most important determinants of flavour, since the majority of flavour compounds are formed during fermentation (Oliveira et al 2005;Dato et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Saccharomyces cerevisiae strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP)

Bernardi

Pereira

Cardoso

et al. 2008

World J Microbiol Biotechnol

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A study of the genetic diversity of populations of Saccharomyces cerevisiae was conducted in ten different cachaça producers (alambiques) in the southern state of Minas Gerais, Brazil. A total of 106 isolates were identified by PCR using the primer SCREC114, specific to S. cerevisiae, by pulsed-field gel electrophoresis (PFGE) and by restriction fragment polymorphism of mitochondrial DNA analysis (RFLP-mtDNA). PCR showed a product of amplification to 61 isolates, enabling a rapid identification of S. cerevisiae in different alambiques. Nine different profiles were found by PFGE; all the yeasts identified as S. cerevisiae by PCR had profiles similar to that of the marker S. cerevisiae, highlighting the specificity of primer SCREC114. RFLP-mtDNA, using four different enzymes, enabled the grouping of strains of S. cerevisiae, with 80%-100% similarity. Some alambiques that had a higher frequency of S. cerevisiae characterized by PCR and PFGE, had a lower level of genetic diversity determined by RFLP-mtDNA, indicating the ability of these strains to lead the fermentative process.

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Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of “cachaça” the Brazilian sugarcane spirit

Cited by 46 publications

References 40 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Biotechnological properties of distillery and laboratory yeasts in response to industrial stresses

Saccharomyces cerevisiae strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP)

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