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

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dc.contributor.authorConceição, Luís Eduardo Fernandes Rodrigues da
dc.contributor.authorSaraiva, Margarete Alice Fontes
dc.contributor.authorDiniz, Raphael Hermano Santos
dc.contributor.authorOliveira, Juliana
dc.contributor.authorBarbosa, Gustavo Dimas
dc.contributor.authorAlvarez, Florencia
dc.contributor.authorCorrea, Lygia Fátima da Mata
dc.contributor.authorMezadri, Hygor
dc.contributor.authorCoutrim, Maurício Xavier
dc.contributor.authorAfonso, Robson José de Cássia Franco
dc.contributor.authorLucas, Cândida Manuel Ribeiro Simões
dc.contributor.authorCastro, Ieso de Miranda
dc.contributor.authorBrandão, Rogélio Lopes
dc.date.accessioned2017-06-02T15:14:54Z
dc.date.available2017-06-02T15:14:54Z
dc.date.issued2015
dc.description.abstractThis 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.pt_BR
dc.identifier.citationCONCEIÇÃO, 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.pt_BR
dc.identifier.doihttps://doi.org/10.1007/s10295-014-1528-y
dc.identifier.issn1476-5535
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/7854
dc.identifier.uri2https://link.springer.com/article/10.1007%2Fs10295-014-1528-ypt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectSaccharomyces cerevisiaept_BR
dc.subjectPichia anomalapt_BR
dc.subjectichia guilliermondiipt_BR
dc.subjectCachaçapt_BR
dc.titleBiotechnological potential of yeast isolates from cachaça : the Brazilian spirit.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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