Biotechnological potential of yeast isolates from cachaça : the Brazilian spirit.

Conceição, Luís Eduardo Fernandes Rodrigues da; Saraiva, Margarete Alice Fontes; Diniz, Raphael Hermano Santos; Oliveira, Juliana; Barbosa, Gustavo Dimas; Alvarez, Florencia; Correa, Lygia Fátima da Mata; Mezadri, Hygor; Coutrim, Maurício Xavier; Afonso, Robson José de Cássia Franco; Lucas, Cândida Manuel Ribeiro Simões; Castro, Ieso de Miranda; Brandão, Rogélio Lopes

Biotechnological potential of yeast isolates from cachaça : the Brazilian spirit.

Date

2015

Authors

Conceição, Luís Eduardo Fernandes Rodrigues da

Saraiva, Margarete Alice Fontes

Diniz, Raphael Hermano Santos

Oliveira, Juliana

Barbosa, Gustavo Dimas

Alvarez, Florencia

Correa, Lygia Fátima da Mata

Mezadri, Hygor

Coutrim, Maurício Xavier

Afonso, Robson José de Cássia Franco

Abstract

This study identified phenotypic traits appropriate for biotechnological applications of 118 yeasts isolated from cachaça distilleries. Different properties were verified: capacity to use alternative carbon sources; ability to tolerate high concentrations of sucrose, ethanol, methanol, aluminum and zinc as well as different pH values and foam production. Pichia guilliermondii and Pichia anomala strains were identified as the most promising ones for application in the second-generation biofuel industry, showing ability to grow on high glycerol concentrations. Other isolates, identified as Saccharomyces cerevisiae, produced bioethanol comparable to the industrial strains, and were therefore ideal for use in the first-generation ethanol industry. Some of these strains also showed high resistance to aluminum, as observed in sugarcane juice, and to intercycle washings with diluted sulphuric acid, as performed in the industrial bioethanol production process. In summary, yeast isolates from cachaça distilleries displayed robustness and phenotypic plasticity, which makes them interesting for biotechnological applications.

Keywords

Saccharomyces cerevisiae, Pichia anomala, ichia guilliermondii, Cachaça

Citation

CONCEIÇÃO, L. E. F. R. da et al. Biotechnological potential of yeast isolates from cachaça: the Brazilian spirit. Journal of Industrial Microbiology & Biotechnology, v. 42, p. 237-246, 2015. Disponível em: <https://link.springer.com/article/10.1007%2Fs10295-014-1528-y>. Acesso em: 20 mai. 2017.