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

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

Aims In order to improve the quality and to create a biological basis for obtainment of the protected denomination of origin (PDO), indigenous yeast were isolated and characterized for use in Salinas city (the Brazilian region of quality cachaça production). Material and methods Seven thousand and t...

Full description

Saved in:
Bibliographic Details
Published in:Journal of applied microbiology Vol. 121; no. 4; pp. 1038 - 1051
Main Authors: Barbosa, E.A., Souza, M.T., Diniz, R.H.S., Godoy‐Santos, F., Faria‐Oliveira, F., Correa, L.F.M., Alvarez, F., Coutrim, M.X., Afonso, R.J.C.F., Castro, I.M., Brandão, R.L.
Format: Journal Article
Language:English
Published: England Oxford University Press 01-10-2016
Subjects:
Acetaldehyde - analysis
Acetaldehyde - metabolism
Alcoholic Beverages - analysis
Alcoholic Beverages - microbiology
beverages
Brazil
Fermentation
fermentation biotechnology
genotyping
Methanol - analysis
Methanol - metabolism
Microbiology
quality control
Quality Improvement
Saccharomyces cerevisiae
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - isolation & purification
Saccharomyces cerevisiae - metabolism
Yeast
yeasts
beverages
fermentation biotechnology
yeasts
quality control
genotyping
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Aims In order to improve the quality and to create a biological basis for obtainment of the protected denomination of origin (PDO), indigenous yeast were isolated and characterized for use in Salinas city (the Brazilian region of quality cachaça production). Material and methods Seven thousand and two hundred yeast colonies from 15 Salinas city distilleries were screened based on their fermentative behaviour and the physicochemical composition of cachaça. Molecular polymorphic analyses were performed to characterize these isolates. Results Two Saccharomyces cerevisiae strains (nos. 678 and 680) showed appropriate characteristics to use in the cachaça production: low levels of acetaldehyde and methanol, and high ethyl lactate/ethyl acetate ratio respectively. They also presented polymorphic characteristics more closely related between themselves even when compared to other strains from Salinas. Conclusions The application of selected yeast to cachaça production can contribute for the improvement of the quality product as well as be used as a natural marker for PDO. Significance and Impact of the Study This study suggests that the use of selected yeast strains could contribute to obtain a cachaça similar to those produced traditionally, while getting wide acceptation in the market, yet presenting more homogeneous organoleptic characteristics, and thus contributing to the PDO implementation.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1364-5072
1365-2672
1365-2672
DOI:10.1111/jam.13216