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Monitoring Saccharomyces cerevisiae populations by mtDNA restriction analysis and other molecular typing methods during spontaneous fermentation for production of the artisanal cachaça BJM
Araújo,Roberta A.C.; Gomes,Fátima C.O.; Moreira,Elizabeth S.A.; Cisalpino,Patrícia S.; Rosa,Carlos A..
An ecological study on Saccharomyces cerevisiae populations in spontaneous fermentation has been conducted in three vats of a cachaça distillery in Minas Gerais, Brazil. Ninety-seven yeast isolates were collected at the beginning, the middle and at the end of the production period, and were identified by standard methods. Differentiation between the indigenous S. cerevisiae strains isolated was performed by mitochondrial DNA (mtDNA) restriction analysis, RAPD-PCR, and PCR fingerprint using an intron splice primer. Analysis of the mtDNA restriction profiles revealed 12 different patterns, 11 corresponding to indigenous yeasts (I to XI) and one (XII) to a commercial strain of the bakery yeast. Pattern II (53.6% of the population) and pattern IV strains were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Cachaça; Fermentation; Molecular diversity.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200006
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Trehalose accumulation, invertase activity and physiological characteristics of yeasts isolated from 24 h fermentative cycles during the production of artisanal Brazilian cachaça BJM
Pataro,Carla; Guerra,Juliana B.; Gomes,Fátima C.O.; Neves,Maria J.; Pimentel,Patrícia F.; Rosa,Carlos A..
Trehalose accumulation, invertase activity and physiological characteristics of 86 yeast isolates from short fermentative cycles during the production of cachaça in three artisanal distilleries of the State of Minas Gerais were studied. Among these isolates, 70% were able to grow at temperatures between 40 and 42ºC. Only Saccharomyces cerevisiae isolates were able to grow over 40ºC. Lower temperatures (<40ºC) favoured the growth of yeasts such as Candida parapsilosis-like, C. maltosa-like, Kloeckera japonica, S. exiguus and C. bombicola-like. The isolates from all three distilleries were ethanol tolerant, produced invertase, and accumulate trehalose in the presence of glucose. The strains isolated from distillery A presented more resistance to ethanol...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Cachaça; Trehalose; Invertase; Fermentation.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000300003
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Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley BJM
Ponzzes-Gomes,Camila M.P.B.S. de; Mélo,Dângelly L.F.M. de; Santana,Caroline A.; Pereira,Giuliano E.; Mendonça,Michelle O.C.; Gomes,Fátima C.O.; Oliveira,Evelyn S.; Barbosa Jr,Antonio M.; Trindade,Rita C.; Rosa,Carlos A..
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brazilian wines; Saccharomyces cerevisiae; Indigenous strains; Non-Saccharomyces; Mitochondrial DNA restriction analysis.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200007
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