title: Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
abstract: 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.
authors.affiliation: Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, ICEB II, Departamento de Farmácia, Escola de Farmácia, Universidade Federal de Ouro Preto, Campus do Morro do Cruzeiro. CEP 35, Ouro Preto, MG, 400-000, Brazil.
authors.forename: Anderson Proust Gonçalves
authors.initials: AP
authors.lastname: de Souza
authors.forename: Maristela de Araújo
authors.initials: Mde A
authors.lastname: Vicente
authors.forename: Raphael Contelli
authors.initials: RC
authors.lastname: Klein
authors.forename: Luciano Gomes
authors.initials: LG
authors.lastname: Fietto
authors.forename: Maurício Xavier
authors.initials: MX
authors.lastname: Coutrim
authors.forename: Robson José
authors.initials: RJ
authors.lastname: de Cássia Franco Afonso
authors.forename: Leandro Dias
authors.initials: LD
authors.lastname: Araújo
authors.forename: Paulo Henrique Alves
authors.initials: PH
authors.lastname: da Silva
authors.forename: Leoneide Erica Maduro
authors.initials: LE
authors.lastname: Bouillet
authors.forename: Ieso Miranda
authors.initials: IM
authors.lastname: Castro
authors.forename: Rogelio Lopes
authors.initials: RL
authors.lastname: Brandão
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology*; D000438:Alcohols / Q000378:metabolism; D004952:Esters / Q000378:metabolism; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics / Q000378:metabolism
chemical_list: D000438:Alcohols; D004952:Esters; D005421:Flavoring Agents; D029701:Saccharomyces cerevisiae Proteins