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Contaminant yeast detection in industrial ethanol fermentation must by rDNA-PCR

2004; Oxford University Press; Volume: 40; Issue: 1 Linguagem: Inglês

10.1111/j.1472-765x.2004.01618.x

1472-765X

Anna Theresa de Souza Liberal, Eurípedes Alves da Silva Filho, José Otamar Falcão de Morais, Diogo Ardaillon Simões, Marcos Antônio de Morais,

Fungal and yeast genetics research

The present work focuses on the possibility to use conserved primers that amplify yeast ITS1-5.8S-ITS2 ribosomal DNA locus (rDNA) to detect the presence of non-Saccharomyces cerevisiae yeast in fermentation must of bioethanol fermentation process.Total DNA was extracted from pure or mixed yeast cultures containing different cell concentrations and different contaminant/fermenting yeast concentrations and submitted to PCR. Upon improvement of detection limits and DNA extraction protocol, must samples of distillery were checked for the presence of contaminant yeast. Contaminant rDNA bands were detected only in industrial samples during contamination episodes, but not in noncontaminated must.The method described here could detect the presence of contaminant yeast from industrial must in eight hours after sampling.The improved procedure may help to avoid severe contamination episodes at fermentation industries by decreasing the detection time from 5 days to 8 h and possible quantification of contaminant yeasts that can impose economical loss to the process.