Gomes F C O, Silva C L C, Marini M M, Oliveira E S, Rosa C A
Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil.
J Appl Microbiol. 2007 Dec;103(6):2438-47. doi: 10.1111/j.1365-2672.2007.03486.x.
To test indigenous Saccharomyces cerevisiae as starters to produce cachaça in large-scale in a traditional distillery, establishing the period in which, each strain predominates in the vats, chemical composition and sensory attributes of the beverage, and to compare these data with vats prepared by spontaneous fermentation.
Strains were evaluated for kinetic fermentation parameters, permanence in vats, volatile compound production, and sensory attributes for the cachaças produced. In general the vats in which starter strains were used, no difference in restriction mitochondrial DNA (mtDNA) profiles of isolates was observed. In the vats in which spontaneous fermentation occurred, different mtDNA restriction profiles were observed. Most of the non-Saccharomyces species isolated could be regarded as contaminants of fermentation. All cachaças produced, despite being recently distilled and with differences in their chemical composition, were well accepted by the judges.
It was possible to detect the differences in the fermentation capacities of S. cerevisiae strains, in their relative abundances at different time periods, and in the chemical compositions and sensory attributes of the resulting beverages.
The indigenous strains utilized to prepare cachaça have shown potential to be used as starters of this traditional fermentation process.
在传统酿酒厂中测试本土酿酒酵母作为大规模生产甘蔗酒的发酵剂，确定各菌株在发酵桶中占主导地位的时期、饮料的化学成分和感官特性，并将这些数据与自然发酵制备的发酵桶进行比较。
对菌株的发酵动力学参数、在发酵桶中的存续情况、挥发性化合物的产生以及所生产甘蔗酒的感官特性进行评估。总体而言，在使用发酵剂菌株的发酵桶中，未观察到分离株的限制性线粒体DNA（mtDNA）图谱存在差异。在发生自然发酵的发酵桶中，观察到了不同的mtDNA限制性图谱。分离出的大多数非酿酒酵母物种可被视为发酵污染物。所有生产出的甘蔗酒，尽管是新蒸馏的且化学成分存在差异，但都得到了评委的认可。
能够检测出酿酒酵母菌株在发酵能力、不同时间段的相对丰度以及所产饮料的化学成分和感官特性方面的差异。
用于制备甘蔗酒的本土菌株已显示出作为这种传统发酵过程发酵剂的潜力。
