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TitleBiotechnological potential of yeast isolates from cachaça: the brazilian spirit
Author(s)Conceição, Luís F. R.
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
Castro, Ieso Miranda
Brandão, Rogelio Lopes
KeywordsSaccharomyces cerevisiae
Pichia anomala
Pichia guilliermondii
Biotechnological applications
Issue date2015
JournalJournal of Industrial Microbiology and Biotechnology
Abstract(s)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 inter-cycle 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.
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AccessRestricted access (UMinho)
Appears in Collections:DBio - Artigos/Papers

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