Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil

Abstract

Aims: To evaluate the dominance and persistence of strains of Saccharomyces cerevisiae during the process of sugar cane fermentation for the production of cachac ̧a and to analyse the microbial compounds produced in each fermenta- tive process. Methods and Results: Three S. cerevisiae strains were evaluated during seven consecutive 24-h fermentation batches using recycled inocula. The UFLA CA 116 strain had the largest population of viable organisms, and the maximum population was achieved in the fourth batch after 96 h of fermentation. The UFLA CA 1162 and UFLA CA 1183 strains grew more slowly, and the maxi- mum population was reached in the seventh batch. Molecular characterization of isolated yeast cells using PFGE (pulse field gel electrophoresis) revealed that more than 86% of the isolates corresponded to the initially inoculated yeast strain. The concentration of aldehydes, esters, methanol, alcohol and volatile acids in the final-aged beverages were within the legal limits. Conclusions: Cachac ̧a produced by select yeast strains exhibits analytical differ- ences. UFLA CA 1162 and UFLA CA 116 S. cerevisiae isolates can be consid- ered the ideal strains for the artisanal production of cachac ̧a in Brazil. Significance and Impact of the Study: The use of select yeast strains can improve the quality and productivity of cachac ̧a production. Our findings are important for the appropriate monitoring of yeast during sugar cane fermentation. In addition, we demonstrate that UFLA CA 116 and UFLA CA 1162, the ideal yeast strains for cachac ̧a production, are maintained at a high population density. The persistence of these yeast strains in the fermentation of sugar cane juice promotes environmen- tal conditions that prevent or decrease bacterial contamination. Thus, the use of select yeast strains for the production of cachac ̧a is a viable economic alternative to standardize the production of this beverage.