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

Article Abstract:

The isolation and characterization of Saccharomyces cerevisiae strains from cachaca and the use of two of these strains in cachaca production are described. The results have shown that the selection of strains as fermentation starters have required the combined use of biochemical and molecular criteria to ensure the isolation and identification of strains with potential characteristics to produce cachaca with a higher quality standard.

Biochemistry, Research and Development in the Physical, Engineering, and Life Sciences, Physiological aspects, Fermentation

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Validation of a flour-free model dough system for throughput studies of baker's yeast

Article Abstract:

A flour-free liquid dough (LD) model system that is used for molecular studies in baker's yeast is verified and evaluated, enabling to understand the connections between the technological traits and biological functions. It also permits the collection of isolated yeast cells and the removal of interfering substances and also provides a system in which genomic and protoemic studies can be performed.

Proteomics

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Survival of genetically modified and self-cloned strains of commercial baker's yeast in simulated natural environments: Environmental risk assessment

Article Abstract:

Gene disruptants of acid trehalase gene (ATH1) derived from commercial baker's yeast are constructed by using genetic modification and self-cloning techniques and then used as models of genetically engineered yeast. The disruption of ATH1 by genetic engineering apparently does not promote the survival of viable cells and DNA in natural environments.

Genetically modified organisms

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