Selected cachaca yeast strains share a genomic profile related to traits relevant to industrial fermentation processes.

ABSTRACT: The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to ide

SUBMITTER: Campos ACS 

PROVIDER: S-EPMC10807443 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature