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Article

Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes.

Applied and environmental microbiology - 24 Jan 2024

Campos Anna Clara Silva, Araújo Thalita Macedo, Moraes Lauro, Corrêa Dos Santos Renato Augusto, Goldman Gustavo Henrique, Riano-Pachon Diego Maurício, Oliveira Juliana Velasco de Castro, Squina Fabio Marcio, Castro Ieso de Miranda, Trópia Maria José Magalhães, da Cunha Aureliano Claret, Rosse Izinara C, Brandão Rogelio Lopes

Abstract excerpt

The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing...

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PMID: 38112453
DOI: 10.1128/aem.01759-23
PMCID: PMC10807443

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