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Identificarion of contaminant bacteria in cachaça yeast by 16s rDNA gene sequencing Scientia Agricola
Carvalho-Netto,Osmar Vaz de; Rosa,Daniel Dias; Camargo,Luis Eduardo Aranha.
Cachaça is a typical Brazilian liquor produced from the distillation of fermented sugarcane juice mainly by Saccharomyces cerevisiae. Most of the domestic production is artisanal, and producers usually are not concerned regarding microbiological control of the fermentation. This study aimed to characterize the contaminant bacterial community of the yeast used in the production of cachaça in an artisanal still. Four samples were collected, of which one (NA) was used for comparison purposes and was collected one year earlier. The remaining samples were collected at three different periods: at the end of the first day of fermentation (NP), after fifteen days (NS), and thirty days after the same yeast was used (NT). Five hundred and eighty-seven sequences were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aguardente; Alcoholic fermentation; Genetic characterization; Pé-de-cuba.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000500010
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