Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes

• Published in: Applied and environmental microbiology Vol. 90; no. 1; p. e0175923
• Main Authors: Campos, Anna Clara Silva, Araújo, Thalita Macedo, Moraes, Lauro, Corrêa dos Santos, Renato Augusto, Goldman, Gustavo Henrique, Riano-Pachon, Diego Maurício, Oliveira, Juliana Velasco de Castro, Squina, Fabio Marcio, Castro, Ieso de Miranda, Trópia, Maria José Magalhães, da Cunha, Aureliano Claret, Rosse, Izinara C., Brandão, Rogelio Lopes
• Format: Journal Article
• Language: English
• Published: United States American Society for Microbiology 24.01.2024
• Subjects: Acetic acid; Alcohols; Annotations; Applied and Industrial Microbiology; Beverages; Biotechnology; Drug tolerance; Esters; Ethanol; Ethyl esters; Fermentation; Flocculation; Gene sequencing; Genes; Genetic diversity; Genetic Profile; Genome editing; Genomes; Genomics; Literature reviews; Microorganisms; Network analysis; Nucleotides; Osmolarity; Phenotype; Phenotypes; Proteins; Saccharomyces cerevisiae; Saccharomyces cerevisiae - genetics; Strains (organisms); Strategy; Sugarcane; Volatile compounds; Whole genome sequencing; Yeast; Saccharomyces cerevisiae; SNVs; comparative genomics; biotechnology for the fermentation industry

The isolation and selection of yeast strains to improve the quality of the cachaça —Brazilian Spirit—have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (o...