Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains

Barbosa, Edilene Alves; Souza, Magalhães Teixeira; Diniz, Raphael Hermano Santos; Godoy-Santos, Fernanda; Faria-Oliveira, Fábio; Correa, L.F.M.; Álvarez, Florencia; Coutrim, Maurício Xavier; Afonso, Robson José de Cássia Franco; Castro, Ieso de Miranda; Brandão, Rogélio Lopes

doi:10.1111/jam.13216

Cited by 18 publications

(16 citation statements)

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“…Results showed differences between cachaça, sake and wine strains metabolism and gene expression, significant differences being found mainly between cachaça and sake strains, in comparison with the wine strain. However, although each strain comes from a different industrial application, we must caution that it may not be a standard representative of that industry, as strain differences are often found for the same industrial application [69]. At T1 of fermentation, strain Z63 (cachaça) showed major differences from sake and wine strains, mainly regarding the production of the ethyl esters, ethyl decanoate and ethyl octanoate.…”

Section: Resultsmentioning

confidence: 99%

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

et al. 2017

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BackgroundDuring must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components will build the architecture of the wine flavour and its fermentation bouquet. The objective of the present work was to better understand the molecular and metabolic bases of aroma production during a fermentation process. For such, comparative transcriptomic and metabolic analysis was performed at two time points (5 and 50 g/L of CO2 released) in fermentations conducted by four yeast strains from different origins and/or technological applications (cachaça, sake, wine, and laboratory), and multivariate factorial analyses were used to rationally identify new targets for improving aroma production.ResultsResults showed that strains from cachaça, sake and wine produced higher amounts of acetate esters, ethyl esters, acids and higher alcohols, in comparison with the laboratory strain. At fermentation time T1 (5 g/L CO2 released), comparative transcriptomics of the three S. cerevisiae strains from different fermentative environments in comparison with the laboratory yeast S288c, showed an increased expression of genes related with tetracyclic and pentacyclic triterpenes metabolism, involved in sterol synthesis. Sake strain also showed upregulation of genes ADH7 and AAD6, involved in the formation of higher alcohols in the Ehrlich pathway. For fermentation time point T2 (50 g/L CO2 released), again sake strain, but also VL1 strain, showed an increased expression of genes involved in formation of higher alcohols in the Ehrlich pathway, namely ADH7, ADH6 and AAD6, which is in accordance with the higher levels of methionol, isobutanol, isoamyl alcohol and phenylethanol observed.ConclusionsOur approach revealed successful to integrate data from several technologies (HPLC, GC-MS, microarrays) and using different data analysis methods (PCA, MFA). The results obtained increased our knowledge on the production of wine aroma and flavour, identifying new gene in association to the formation of flavour active compounds, mainly in the production of fatty acids, and ethyl and acetate esters.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-017-3816-1) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

et al. 2017

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“…The first strain chosen for crossing was LBCM78, because this strain has already been identified as a good producer of flavoring compounds, as demonstrated in a recent work (19). Besides, it is able to ferment maltose, with a high frequency of sporulation capacity, reasonable spore viability, and a typical heterothallic life cycle ( Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The yeast strains used in this study were previously isolated from cachaça distilleries according to a methodology described before (19,(38)(39)(40). They are stored in YP broth (1% [wt/vol] yeast extract, 2% [wt/vol] meat peptone) added to 30% (vol/vol) glycerol at Ϫ80°C.…”

Section: Methodsmentioning

confidence: 99%

New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts

Figueiredo

Saraiva

Pimenta

et al. 2017

Appl Environ Microbiol

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The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach.IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.KEYWORDS aroma volatile compounds, beer, flocculation, hybrid, mating type A lcoholic fermentation is a crucial step in the production of different beverages, including beer, wine, and spirits; in all these examples, it is carried out mainly by yeast. There is quite a large variety of different yeast species that are able to ferment

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“…Cachaça has an ethanol content of 38-48% (v/v) and is produced by distilling the fermented sugar cane juice (6). Currently, Brazil produces 1.4 billion litres of cachaça, of which <8% is exported (7). Therefore, this spirit has export potential, justifying the efforts made recently to expand its availability throughout the world (3,(8)(9)(10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

Membrane processing of the Brazilian spirit Cachaça

et al. 2019

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As an alternative technology for the production of cachaça, fermented sugar cane must was clarified by ceramic α‐alumina membranes, followed by water removal by pervaporation using a silk sericin/polyvinylalcohol (PVA) non‐porous membrane. The high solute content in the fermented must resulted in fouling and concentration polarisation in both microfiltration and pervaporation. The hydrophilicity of the sericin/PVA blends was exploited in ethanol and aroma concentration, at an optimal temperature of 20°C, resulting in a separation factor and permeation flux of 3.7 and 958.3 g/m2 h. An aroma profile was performed using GC SPME/headspace and GC‐MS, analysing the content of ethanol, 3‐methyl‐1‐butanol, 2‐methyl‐1‐butanol, ethyl lactate, isoamyl acetate, ethyl octanoate and ethyl laurate. The results show that the volatiles present in the fermented sugar cane must were concentrated, with recoveries of 93.9 and 94.3% of the principal aromatic compounds. © 2019 The Institute of Brewing & Distilling

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Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains

Cited by 18 publications

References 40 publications

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts

Membrane processing of the Brazilian spirit Cachaça

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