Morphological, physiological and genetic characterization of contaminant yeasts from the alcoholic fermentation and evaluation of their competitive potentiality based on the resistance to stress during fermentation

• Grant number: 09/14617-4
• Support Opportunities: Regular Research Grants
• Duration: January 01, 2010 - December 31, 2011
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Sandra Regina Ceccato Antonini
• Grantee: Sandra Regina Ceccato Antonini
• Host Institution: Centro de Ciências Agrárias (CCA). Universidade Federal de São Carlos (UFSCAR). Araras , SP, Brazil

Abstract

The main concern in the sugar/alcohol industry lays on the contaminant microorganisms, bacteria and yeasts that come from the sugar cane juice. These yeasts are called wild yeasts and the main genera found in healthy sugar cane are Saccharomyces, Torula and Pichia. Saccharomyces cerevisiae that present pseudohyphae (buds that not separate from the mother cell) are very frequent into the fermentation tanks, and may cause troubles for the process with decrease in the fermentation yield. A little is known about the genetic, morphological and physiological characteristics as well as the resistance to stress showed by this yeast biotype. Besides, more recently, the presence of the genera Dekkera and Brettanomyces have been also related to troubles in the fermentation process for ethanol production. In this respect, this work aims the characterization of Saccharomyces cerevisiae yeasts that show cell clusters (pseudohyphae) and wrinkled colonies and the evaluation of their competitivity when comparing to the yeast strains that show mucous colonies, with dispersed cells. Regarding the yeast D. bruxellensis, it is aimed to study the stress tolerance to ethanol, sugar, pH and temperature, detecting conditions in which the growth of these yeasts is minimal, for an easier management of these contaminants in the process. To verify the competitive performance of S. cerevisiae strains with wrinkled biotype may help the understanding and management of the fermentation process to minimize the prospective harmful effects. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

REIS, VANDA RENATA; BURLAMAQUI FARACO ANTONANGELO, ANA TERESA; GUARNIERI BASSI, ANA PAULA; COLOMBI, DEBORA; CECCATO-ANTONINI, SANDRA REGINA. Bioethanol strains of Saccharomyces cereuisiae characterised by microsatellite and stress resistance. Brazilian Journal of Microbiology, v. 48, n. 2, p. 268-274, APR-JUN 2017. (09/14617-4)

VANDA RENATA REIS; ANA TERESA BURLAMAQUI FARACO ANTONANGELO; ANA PAULA GUARNIERI BASSI; DÉBORA COLOMBI; SANDRA REGINA CECCATO-ANTONINI. Bioethanol strains of Saccharomyces cerevisiae characterised by microsatellite and stress resistance. Brazilian Journal of Microbiology, v. 48, n. 2, p. 268-274, 2017-06-00. (09/14617-4)

VANDA RENATA REIS; ANA PAULA GUARNIERI BASSI; JESSICA CAROLINA GOMES DA SILVA; SANDRA REGINA CECCATO-ANTONINI. Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation. Brazilian Journal of Microbiology, v. 44, n. 4, p. 1121-1131, 2014-03-04. (09/14617-4)