Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

2011; Springer Science+Business Media; Volume: 101; Issue: 2 Linguagem: Inglês

10.1007/s10482-011-9643-5

1572-9699

Anderson Proust Gonçalves de Souza, Maristela A. Vicente, Raphael Contelli Klein, Luciano Gomes Fietto, Maurício Xavier Coutrim, Robson José de Cássia Franco Afonso, Leandro Dias Araújo, Paulo Henrique Alves da Silva, Leoneide Érica Maduro Bouillet, Ieso M. Castro, Rogélio Lopes Brandão,

Sensory Analysis and Statistical Methods

In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5′,5″-trifluor-d,l-leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. "Cachaça" produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in "cachaça" production.