Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaça.
OBJECTIVE
Characterization of yeast populations and genetic polymorphism of Saccharomyces cerevisiae strains collected during the short fermentative cycles from the spontaneous fermentations during the artisanal cachaça production.


RESULTS
The prevalent S. cerevisiae strains were analysed by PFG and RAPD-PCR using primers EI1 and M13. The molecular analysis have showed a high degree of genetic polymorphism among the strains within a 24 h fermentative cycle.


CONCLUSIONS
The genetic diversity observed in the S. cerevisiae strains may be occurring due to the existence of a large number of individual genotypes within the species. The unique characteristics of the cachaça fermentation process probably allows for a faster detection of molecular polymorphisms of yeast strains than other types of fermentations.


CONCLUSIONS
Spontaneous fermentations to produce cachaça, due to their characteristics, are an excellent model for the study of molecular diversity of S. cerevisiae strains during the production of fermented beverages.
Guerra
J B
JB
Departamento de Microbiologia, ICB, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil.
Araújo
R A
RA
Pataro
C
C
Franco
G R
GR
Moreira
E S
ES
Mendonça-Hagler
L C
LC
Rosa
C A
CA
D000434:Alcoholic Beverages / Q000382:microbiology*; D001938:Brazil; D005285:Fermentation; D005838:Genotype; D016533:Mycological Typing Techniques; D010802:Phylogeny; D006109:Poaceae / Q000382:microbiology*; D011110:Polymorphism, Genetic / Q000235:genetics*; D019105:Random Amplified Polymorphic DNA Technique; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism; D013997:Time Factors; D015003:Yeasts / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism