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Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

  • Food Microbiology - Research Paper
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Abstract

The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L−1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.

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All data generated or analyzed during this study are included in this published article.

Funding

The authors received financial support from the Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq), Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).

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Authors and Affiliations

  1. Biology Department, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG, CEP 37200-000, Brazil

    Jamily de Almeida Silva Vilela, Leonardo de Figueiredo Vilela & Rosane Freitas Schwan

  2. Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, Diamantina, MG, CEP 39100-000, Brazil

    Cíntia Lacerda Ramos

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  1. Jamily de Almeida Silva Vilela
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  2. Leonardo de Figueiredo Vilela
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  3. Cíntia Lacerda Ramos
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  4. Rosane Freitas Schwan
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JV analyzed and interpreted the data and writing of the manuscript. LV, CR, and RS contributed to the orientation and writing of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Rosane Freitas Schwan.

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de Almeida Silva Vilela, J., de Figueiredo Vilela, L., Ramos, C.L. et al. Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages. Braz J Microbiol 51, 1297–1307 (2020). https://doi.org/10.1007/s42770-020-00271-8

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