Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in Cachaça production

Applied and Environmental Microbiology

Volumn 74, Issue 3, 2008, Pages 693-701

  Oliveira, Valdinéia Aparecida ^a   Vicente, Maristela Araujo ^a   Fietto, Luciano Gomes ^a   Castro, Ieso De Miranda ^a   Coutrim, Maurício Xavier ^a   Schüller, Dorit ^b   Alves, Henrique ^b   Casal, Margarida ^b   Santos, Juliana De Oliveira ^c   Araújo, Leandro Dias ^c   Da Silva, Paulo Henrique Alves ^c   Brandão, Rogelio Lopes ^a,d  

^a FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^d Laboratorio de Biologia Celular e Molecular   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

DNA; ETHANOL; FERMENTATION; HIGH TEMPERATURE EFFECTS; SUGAR CANE;

BIOCHEMICAL TRAITS; MINAS GERAIS; MOLECULAR CHARACTERIZATION;

YEAST;

CERULENIN;

BIOCHEMISTRY; BIOTECHNOLOGY; DRUG; EXPERIMENTAL STUDY; FERMENTATION; HIGH TEMPERATURE; IDENTIFICATION METHOD; KARYOLOGY; MOLECULAR ANALYSIS; POLYMERASE CHAIN REACTION; TOLERANCE; YEAST;

ARTICLE; COX1 GENE; FERMENTATION; FERMENTED PRODUCT; FOOD QUALITY; FUNGAL GENE; FUNGAL METABOLISM; FUNGAL STRAIN; NONHUMAN; RANDOM AMPLIFIED POLYMORPHIC DNA; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES BOULARDII; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; SUGARCANE;

ALCOHOLIC BEVERAGES; BRAZIL; CULTURE MEDIA; DNA, FUNGAL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; KARYOTYPING; MYCOLOGICAL TYPING TECHNIQUES; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; REPRODUCIBILITY OF RESULTS; SACCHAROMYCES CEREVISIAE; SACCHARUM;

BRAZIL; MINAS GERAIS; SOUTH AMERICA;

SACCHAROMYCES CEREVISIAE; SACCHARUM;

EID: 38949127044     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.01729-07     Document Type: Article

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