Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fe
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FOOD MICROBIOLOGY - RESEARCH PAPER
Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages Jamily de Almeida Silva Vilela 1 & Leonardo de Figueiredo Vilela 1 & Cíntia Lacerda Ramos 2 & Rosane Freitas Schwan 1 Received: 6 February 2020 / Accepted: 8 April 2020 # Sociedade Brasileira de Microbiologia 2020
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. Keywords Cereal . Yeast . Phytase . Rep-PCR . RAPD-PCR . Chromatography
Introduction The microbial diversity associated with spontaneous and rudimentary fermentative processes constitutes an important source of novel strains with desired biotechnological and industrial characteristics [1]. Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes [2].
Responsible Editor: Gisele Monteiro. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s42770-020-00271-8) contains supplementary material, which is available to authorized users. * Rosane Freitas Schwan [email protected] 1
Biology Department, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG CEP 37200-000, Brazil
2
Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, Diamantina, MG CEP 39100-000, Brazil
Fermented foods and beverages can be produced from a variety of substrates, microorganisms, and techniques [3]. Cereals, in general, are used as dietary staples of different populations and a large portion of these foods are fermented before consumption, aiming at improving flavor, texture, and longer shelf life and di
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