Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes

Brexó, Ramon Peres; Brandão, Luciana R.; Chaves, Rafael D.; Castro, Ruann Janser Soares de; Câmara, Antonio A.; Rosa, Carlos A.; Sant’Ana, Anderson S.

doi:10.1016/j.fbp.2020.08.006

Cited by 6 publications

(9 citation statements)

References 72 publications

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“… 3 Fiore et al ( 2005 ), Arrizon et al ( 2006 ), Arellano et al ( 2008 ), López-Alvarez et al ( 2012 ), Segura-García et al ( 2015 ), and Nuñez-Guerrero et al ( 2016 ). 4 Morais et al ( 1997 ), Pataro et al ( 2000 ), Schwan et al ( 2001 ), Badotti et al ( 2010 ), and Brexó et al ( 2020 ). 5 Oliveira et al ( 2004 ), Duarte et al ( 2012 ), Amorim et al ( 2016 ), and Portugal et al ( 2017 ).…”

Section: Non-conventional Yeast Used For Distilled Spiritsmentioning

confidence: 99%

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The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of “Scotch”. While each production step contributes significantly to whisky flavour—from malt preparation and mashing to fermentation, distillation, and maturation—the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, for example esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of non-conventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

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Section: Non-conventional Yeast Used For Distilled Spiritsmentioning

confidence: 99%

“… 4 Morais et al ( 1997 ), Pataro et al ( 2000 ), Schwan et al ( 2001 ), Badotti et al ( 2010 ), and Brexó et al ( 2020 ). …”

Section: Non-conventional Yeast Used For Distilled Spiritsunclassified

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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“…As indicated above, pH and temperature play key roles in the enzymatic activity of S. cerevisiae cultures [7,12,42]. Due to being easily executable, prone to shorttime results, and enabling the use of natural and synthetic inducing substrates (e.g., glucose, starch, cellulose, pectin, xylan, polygalacturonic acid, potato starch, etc., added to the growing media), the plate-based screening methodology continues to be researchers' first choice for identification of enzyme-productive indigenous yeast [10,14,43].…”

Section: Plate-based Screeningmentioning

confidence: 99%

“…Cultures supplemented with glucose, peptone and esculin have shown improved activities for β-glucosidase, ranging from 0.010 U/mL to 0.190 U/mL [27][28]34]. In relation to cellulase enzymes, the inclusion of carboxymethylcellulose to the culture media resulted in an increase in enzymatic production to 2.74 U/L, whereas in the absence of that compound, no activity was detected [10]. However, in some cases, it has been observed that enzymes such as proteases (1,074 nmol/h/ml) and esterases (24 nmol/h/g) can be sufficiently produced, even without a specific inducing compound in the substrate [28].…”

Section: Submerged Fermentation (Smf)mentioning

confidence: 99%

“…Among the various applications of indigenous S. cerevisiae strains, their ability to produce and secrete enzymes for the extracellular fluid and its fermentation aspects stand out, which have been described in detail in the scientific literature [10][11]. According to a set of primary studies, those strains produce pectinases and β-glucosidases [9,[12][13][14], invertase [15], protease, amylase and xylanase activities, as well as other enzymes involved in the degradation of cellulose and hemicellulose [10,16]. These publications also describe relevant aspects involved in the processes of enzyme production by indigenous S. cerevisiae strains.…”

Section: Introductionmentioning

confidence: 99%

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The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

Andrade Koelher,

Magalhães,

Rodrigues dos Santos

et al. 2024

Food Science and Engineering

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This systematic review has focused on the selection and characterization of indigenous Saccharomyces cerevisiae strains for enzymes' production obtained from the fermentation process. The primary studies assessed have demonstrated that indigenous S. cerevisiae strains produce a wide range of enzymes during fermentation. These strains have shown different characteristics and were isolated from various locations, including those belonging to the main components of the wine production chain. The research methodology applied to find primary studies about the optimal conditions for enzyme production was effective and identified a wide range of enzyme classes. Cultivation media amended with natural or synthetic inducer substrates were found to be suitable carbon and/or nitrogen sources for producing enzymes of interest in plate-based screening. In submerged fermentation studies, the use of agro-industrial residues has been identified as a relevant carbon source for microbe development and metabolism. For the indigenous S. cerevisiae strains, the majority of the enzymes found belong to the glucosidases and hydrolases classes. Due to the activity of these enzymes, yeasts have been traditionally used in classic biotechnological applications, particularly in the process of alcoholic fermentations. Those enzymes are responsible for producing metabolites (such as aromatic compounds) that contribute to the desirable aroma and/or taste during the fermentation of wine, as well as other fermented or distilled beverages. The methods used for enzyme screening were of quantitative and/or qualitative nature and were carried out under acidic pH conditions (3.5-6.5) and at temperatures of 28-35 ℃. The results of this systematic review have shown that the enzymes from indigenous S. cerevisiae are highly relevant in various biotechnological applications, particularly in the food industry. Conclusions and future perspectives of our findings were discussed in terms of potential developments of novel application methods of the indigenous yeasts and their enzymes in agriculture and industry.

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Physico-chemical and pro-wound healing properties of microporous cellulosic sponge from Gleditsia triacanthos pods functionalized with Phytolacca americana fruit extract

Marinas,

Gradisteanu Pircalabioru,

Oprea

et al. 2023

Cellulose

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This study aimed to exploit two invasive plant species to develop a novel, multifunctional, bioactive wound dressing based on a microporous cellulosic sponge (CS) from Gleditsia triacanthos pods and functionalizing them with Phytolacca americana fruit extract. The CS was functionalized, lyophilized, and characterized by Attenuated total reflectance–Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, contact angle, water absorption, and retention capacity. In addition, two parameters were evaluated in temporal dynamics: controlled release of phenolic compounds and antioxidant activities. The hemolytic index, blood clotting kinetics, lactate dehydrogenase release, and wound scratch assays proved their hemo- and biocompatibility, as well as their ability to promote cell proliferation and migration promoting-activity and to inhibit microbial growth. Furthermore, the obtained spongious material exhibited an anti-inflammatory effect by modulating the macrophages’ secretion profile of IL-6 and IL-10. In conclusion, the microporous cellulosic sponge obtained from G. triacanthos could be used as a vehicle to ensure the controlled release of bioactive principles with pro-wound healing activities extracted from invasive plants. Graphical abstract:

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Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes

Cited by 6 publications

References 72 publications

The potential for Scotch Malt Whisky flavour diversification by yeast

The potential for Scotch Malt Whisky flavour diversification by yeast

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

Physico-chemical and pro-wound healing properties of microporous cellulosic sponge from Gleditsia triacanthos pods functionalized with Phytolacca americana fruit extract

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