Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaça.

@article{Guerra2001GeneticDO,
  title={Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaça.},
  author={Juliana Becattini Guerra and Roberta Am{\'a}lia de Carvalho Ara{\'u}jo and Carla Pataro and Gl{\'o}ria R. Franco and Elo{\'i}sa de S{\'a} Moreira and Leda Cristina Santana Mendonça-Hagler and Carlos A Rosa},
  journal={Letters in applied microbiology},
  year={2001},
  volume={33 2},
  pages={106-11}
}
AIMS Characterization of yeast populations and genetic polymorphism of Saccharomyces cerevisiae strains collected during the short fermentative cycles from the spontaneous fermentations during the artisanal cachaça production. METHODS AND RESULTS The prevalent S. cerevisiae strains were analysed by PFG and RAPD-PCR using primers EI1 and M13. The molecular analysis have showed a high degree of genetic polymorphism among the strains within a 24 h fermentative cycle. CONCLUSION The genetic… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 13 extracted citations

Identification of lactic acid bacteria associated with traditional cachaça fermentations

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] • 2010

Similar Papers

Loading similar papers…