Journal
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 24, Issue 11, Pages 2705-2712Publisher
SPRINGER
DOI: 10.1007/s11274-008-9799-y
Keywords
yeasts; cachaca; Saccharomyces cerevisiae; alcoholic beverage; molecular techniques
Categories
Funding
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (Fapemig)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico do Brasil (CNPq)
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
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A study of the genetic diversity of populations of Saccharomyces cerevisiae was conducted in ten different cachaca producers (alambiques) in the southern state of Minas Gerais, Brazil. A total of 106 isolates were identified by PCR using the primer SCREC114, specific to S. cerevisiae, by pulsed-field gel electrophoresis (PFGE) and by restriction fragment polymorphism of mitochondrial DNA analysis (RFLP-mtDNA). PCR showed a product of amplification to 61 isolates, enabling a rapid identification of S. cerevisiae in different alambiques. Nine different profiles were found by PFGE; all the yeasts identified as S. cerevisiae by PCR had profiles similar to that of the marker S. cerevisiae, highlighting the specificity of primer SCREC114. RFLP-mtDNA, using four different enzymes, enabled the grouping of strains of S. cerevisiae, with 80%-100% similarity. Some alambiques that had a higher frequency of S. cerevisiae characterized by PCR and PFGE, had a lower level of genetic diversity determined by RFLP-mtDNA, indicating the ability of these strains to lead the fermentative process.
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