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|metadata.artigo.dc.title:||Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages|
|metadata.artigo.dc.creator:||Vilela, Jamily de Almeida Silva|
Vilela, Leonardo de Figueiredo
Ramos, Cíntia Lacerda
Scwhan, Rosane Freitas
Cereal-based fermented beverages
Bebidas fermentadas à base de cereais
|metadata.artigo.dc.identifier.citation:||VILELA, J. de A. S. et al. Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages. Brazilian Journal of Microbiology, [S. I.]. v. 51, p. 1297-1307, 2020. DOI: https://doi.org/10.1007/s42770-020-00271-8.|
|metadata.artigo.dc.description.abstract:||The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L−1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
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