Maia Luanna, Felizardo Levi, De-Barros Maria Clara, Bizerra-Santos Júlia, da Silva Flávio Luiz Honorato, Ribeiro-Filho Normando
Laboratory of Agricultural Products Technology, Departament of Soil and Rural Engineering Rural, Center for Agrarian Science, Federal University of Paraiba, Areia, Paraíba, Brazil.
PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
Antonie Van Leeuwenhoek. 2025 Jul 7;118(8):104. doi: 10.1007/s10482-025-02123-7.
Autochthonous yeasts from cachaça productions are not well known compared to industrial Saccharomyces cerevisiae strains. Although yeast diversity some in spontaneous sugarcane fermentations have been examined, their metabolic roles, adaptation mechanisms, and effects on ethanol and aroma formation remain largely unexplored. This study aims to investigate the influence of autochthonous yeasts selected from the spontaneous fermentations of cachaça on ethanol, ester and fermentation kinetics, evaluating their metabolic diversity and potential contribution to the aromatic complexity of the beverage. Fermentations were conducted in synthetic must (15°Brix) with yeast concentration (YC) levels of 90 × 10⁷, 120 × 10⁷, and 150 × 10⁷ cells/mL at 30 °C for 24 h. Higher YC accelerated fermentation but reduced ethanol and ester formation, while lower YC enhanced ethanol and ester production with lower acidity. PCA revealed significant correlations between physicochemical and kinetic parameters, indicating that alkaline conditions favor alcohol and ester production. These findings improve fermentation control, contribute to yeast strain databases, and support the sugar-alcohol industry as part of Paraíba's and Brazil's cultural and economic heritage.
与工业酿酒酵母菌株相比，卡莎萨生产中本地酵母的情况尚不为人所知。尽管已经研究了一些自发甘蔗发酵过程中的酵母多样性，但它们的代谢作用、适应机制以及对乙醇和香气形成的影响在很大程度上仍未得到探索。本研究旨在调查从卡莎萨自发发酵中筛选出的本地酵母对乙醇、酯类和发酵动力学的影响，评估它们的代谢多样性以及对饮料香气复杂性的潜在贡献。发酵在合成葡萄汁（15°波美度）中进行，酵母浓度（YC）分别为90×10⁷、120×10⁷和150×10⁷个细胞/毫升，于30℃下进行24小时。较高的酵母浓度加速了发酵，但降低了乙醇和酯类的形成，而较低的酵母浓度则提高了乙醇和酯类的产量，酸度也较低。主成分分析揭示了物理化学参数和动力学参数之间的显著相关性，表明碱性条件有利于酒精和酯类的产生。这些发现改善了发酵控制，为酵母菌株数据库做出了贡献，并作为帕拉伊巴州和巴西文化及经济遗产的一部分，支持了糖醇产业。
