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Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaça
Author(s) -
Guerra J.B.,
Araújo R.A.C.,
Pataro C.,
Franco G.R.,
Moreira E.S.A.,
MendonçaHagler L.C.,
Rosa C.A.
Publication year - 2001
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2001.00959.x
Subject(s) - library science , latin americans , political science , biology , humanities , art , computer science , law
Aims: Characterization of yeast populations and genetic polymorphism of Saccharomyces cerevisiae strains collected during the short fermentative cycles from the spontaneous fermentations during the artisanal cachaça production. Methods and Results: The prevalent S. cerevisiae strains were analysed by PFG and RAPD‐PCR using primers EI1 and M13. The molecular analysis have showed a high degree of genetic polymorphism among the strains within a 24 h fermentative cycle. Conclusions: The genetic diversity observed in the S. cerevisiae strains may be occurring due to the existence of a large number of individual genotypes within the species. The unique characteristics of the cachaça fermentation process probably allows for a faster detection of molecular polymorphisms of yeast strains than other types of fermentations. Significance and Impact of the Study: Spontaneous fermentations to produce cachaça, due to their characteristics, are an excellent model for the study of molecular diverstiy of S. cerevisiae strains during the production of fermented beverages.