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

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dc.contributor.authorBarbosa, Edilene Alves
dc.contributor.authorSouza, Magalhães Teixeira de
dc.contributor.authorDiniz, Raphael Hermano Santos
dc.contributor.authorSantos, Fernanda Godoy
dc.contributor.authorOliveira, Fábio Faria
dc.contributor.authorCorrea, Lygia Fátima da Mata
dc.contributor.authorAlvarez, Florencia
dc.contributor.authorCoutrim, Maurício Xavier
dc.contributor.authorAfonso, Robson José de Cássia Franco
dc.contributor.authorCastro, Ieso de Miranda
dc.contributor.authorBrandão, Rogélio Lopes
dc.date.accessioned2017-08-30T18:21:59Z
dc.date.available2017-08-30T18:21:59Z
dc.date.issued2016
dc.description.abstractAims: 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 cachac a 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 cachac a. 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 cachac a 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 cachac a 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 cachac a 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.pt_BR
dc.identifier.citationBARBOSA, E. A. et al. Quality improvement and geographical indication of cachaça (Brazilian spirit) by using local selected yeast strains. Journal of Applied Microbiology, v. 121, p. 1038-1051, 2016. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1111/jam.13216/abstract>. Acesso em: 29 ago. 2017.pt_BR
dc.identifier.doihttps://doi.org/10.1111/jam.13216
dc.identifier.issn1365-2672
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/8610
dc.identifier.uri2http://onlinelibrary.wiley.com/doi/10.1111/jam.13216/abstractpt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.titleQuality improvement and geographical indication of cachaça (Brazilian spirit) by using local selected yeast strains.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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