Genetic and physiological aspects of Saccharomyces cerevisiae industrial lineage sporulation in alcoholic fermentation process

• Grant number: 06/04497-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2006
• End date: October 31, 2007
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Sandra Regina Ceccato Antonini
• Grantee: Viviane Santos Miranda
• Host Institution: Centro de Ciências Agrárias (CCA). Universidade Federal de São Carlos (UFSCAR). Araras , SP, Brazil

Abstract

The yeast Saccharomyces cerevisiae is able to reproduce by budding or sexually by meiosis, when four spores are formed from the parental strain during a process called sporulation. This is induced by nutrient deprivation or stressful conditions into the medium. The industrial strain of S. cerevisiae CCA 193 (also named PE-02, NCYC 3233) sporulates very easily. Therefore, the aim of this project is the evaluation of sporulation influence on the fermentative performance of the yeast and also the filamentation induced by isoamyl alcohol. The inactivation of IME1 gene, which is responsible for the meiosis regulation, is also aimed to know sporulation process is harmful to fermentative processes.