Skip to main content
SpringerLink
Log in

Cachaça yeast strains: alternative starters to produce beer and bioethanol

  • Original Paper
  • Published:
Antonie van Leeuwenhoek Aims and scope Submit manuscript

Abstract

This work was performed to verify the potential of yeast strains isolated from cachaça distilleries for two specific biotechnological applications: beer and bioethanol production. In the beer production, the strains were tested for characteristics required in brewery practices, such as: capacity to ferment maltose and maltotriose, ability to grow at lowest temperatures, low H2S production, and flocculation profile. Among the strains tested, two of them showed appropriate characteristics to produce two different beer styles: lager and ale. Moreover, both strains were tested for cachaça production and the results confirmed the capacity of these strains to improve the quality of cachaça. In the bioethanol production, the fermentation process was performed similarly to that used by bioethanol industries: recycling of yeast biomass in the fermentative process with sulfuric acid washings (pH 2.0). The production of ethanol, glycerol, organic acids, dry cell weight, carbohydrate consumption, and cellular viability were analyzed. One strain presented fermentative parameters similar to PE2, industrial/commercial strain, with equivalent ethanol yields and cellular viability during all fermentative cycles. This work demonstrates that cachaça distilleries seem to be an interesting environment to select new yeast strains to be used in biotechnology applications as beer and bioethanol production.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Alfenore S, Molina-Jouve C, Guillouet S, Uribelarrea J-L, Goma G, Benbadis L (2002) Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. Appl Microbiol Biotechnol 60:67–72

    Article  CAS  Google Scholar 

  • Alvarez F, Correa LFdM, Araújo TM, Mota BEF, Conceição LEFR, Castro IM, Brandão RL (2014) Variable flocculation profiles of yeast strains isolated from cachaça distilleries. Int J Food Microbiol 190:97–104

    Article  CAS  Google Scholar 

  • Alves SL, Herberts RA, Hollatz C, Trichez D, Miletti LC, De Araujo PS, Stambuk BU (2008) Molecular analysis of maltotriose active transport and fermentation by Saccharomyces cerevisiae reveals a determinant role for the AGT1 permease. Appl Environ Microbiol 74:1494–1501

    Article  CAS  Google Scholar 

  • Amorim HV, Lopes ML, de Castro Oliveira JV, Buckeridge MS, Goldman GH (2011) Scientific challenges of bioethanol production in Brazil. Appl Microbiol Biotechnol 91:1267–1275

    Article  CAS  Google Scholar 

  • Andrietta MGS, Stupiello ÉNA, Andrietta SR (2011) Bioethanol-what has Brazil learned about yeasts inhabiting the ethanol production processes from sugar cane? In: Bernardes MAS (ed) Biofuel production-recent developments and prospects. INTECH Open Access, pp 67–84

  • Andrietta SR, Andrietta MGS, Bicudo MHP (2012) Comparação do rendimento fermentativo utilizando diferentes metodologias de cálculo para a avaliação do desempenho de um processo industrial. Sociedade dos Técnicos Açucareiros e Alcooleiros do Brasil 30:41–49

    Google Scholar 

  • Badotti F, Vilaça ST, Arias A, Rosa CA, Barrio E (2014) Two interbreeding populations of Saccharomyces cerevisiae strains coexist in cachaça fermentations from Brazil. FEMS Yeast Res 14:289–301

    Article  CAS  Google Scholar 

  • Barbosa EA et al (2016) Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains. J Appl Microbiol 121:1038–1051

    Article  CAS  Google Scholar 

  • Barros-Lopes M, Bellon JR, Shirley NJ, Ganter PF (2002) Evidence for multiple interspecific hybridization in Saccharomyces sensu stricto species. FEMS Yeast Res 1:323–331

    Article  Google Scholar 

  • Basso LC, Rocha SN, Basso TO (2011) Ethanol production in Brazil: the industrial process and its impact on yeast fermentation. In: Bernardes MAdS (ed) Biofuel production-recent developments and prospects. INTECH, Croatia, pp 85–100

    Google Scholar 

  • Brányik T, Vicente AA, Dostálek P, Teixeira JA (2008) A review of flavour formation in continuous beer fermentations. J Inst Brew 114:3–13

    Article  Google Scholar 

  • Brazil (2005) Instrução Normativa nº 13 vol Instrução Normativa nº 13. Diário Oficial da União, Brasilia

  • Bussey H, Umbarger HE (1970) Biosynthesis of the branched-chain amino acids in yeast: a leucine-binding component and regulation of leucine uptake. J Bacteriol 103:277–285

    CAS  PubMed  PubMed Central  Google Scholar 

  • Conceição LE et al (2015) Biotechnological potential of yeast isolates from cachaca: the Brazilian spirit. J Ind Microbiol Biotechnol 42:237–246. https://doi.org/10.1007/s10295-014-1528-y

    Article  CAS  PubMed  Google Scholar 

  • Dequin S (2001) The potential of genetic engineering for improving brewing, wine-making and baking yeasts. Appl Microbiol Biotechnol 56:577–588

    Article  CAS  Google Scholar 

  • D’Hautcourt O, Smart KA (1999) Measurement of brewing yeast flocculation. J Am Soc Brew Chem 57:123–128

    Google Scholar 

  • Ekunsanmi T, Odunfa S (1990) Ethanol tolerance, sugar tolerance and invertase activities of some yeast strains isolated from steep water of fermenting cassava tubers. J Appl Bacteriol 69:672–675

    Article  CAS  Google Scholar 

  • Faria-Oliveira F, Diniz RH, Godoy-Santos F, Piló FB, Mezadri H, Castro IM, Brandão RL (2015) The role of yeast and lactic acid bacteria in the production of fermented beverages in South America. In: Eissa AHA (ed) Food production and industry. Intech, Croatia, pp 107–135

    Google Scholar 

  • Figueiredo BIC, Saraiva MAF, Pimenta PPS, Testasicca MCS, Afonso LCC, Sampaio GMS, Castro IM, Brandão RL (2017) New lager brewery strains obtained by crossing techniques using cachaça (Brazilian spirit) yeast strains. Appl Environ Microbiol 83(20):e01582

    Article  CAS  Google Scholar 

  • Gallone B et al (2016) Domestication and divergence of Saccharomyces cerevisiae beer yeasts. Cell 166(1397–1410):e1316

    Google Scholar 

  • González SS, Gallo L, Climent MD, Barrio E, Querol A (2007) Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. Int J Food Microbiol 116:11–18

    Article  Google Scholar 

  • González SS, Barrio E, Querol A (2008) Molecular characterization of new natural hybrids of Saccharomyces cerevisiae and S. kudriavzevii in brewing. Appl Environ Microbiol 74:2314–2320

    Article  Google Scholar 

  • Haase SB, Reed SI (2002) Improved flow cytometric analysis of the budding yeast cell cycle. Cell cycle 1:117–121

    Google Scholar 

  • IBGE (2016) Instituto Brasileiro de Geografia e Estatística [Brazilian Institute of Geography and Statistics]. http://www.ibge.gov.br/. Accessed 11/10 2016

  • Ichikawa E, Hosokawa N, Hata Y, Abe Y, Suginami K, Imayasu S (1991) Breeding of a sake yeast with improved ethyl caproate productivity. Agric Biol Chem 55:2153–2154

    CAS  Google Scholar 

  • Jiranek V, Langridge P, Henschke P (1995) Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. Appl Environ Microbiol 61:461–467

    CAS  PubMed  PubMed Central  Google Scholar 

  • Kobayashi M, Shimizu H, Shioya S (2008) Beer volatile compounds and their application to low-malt beer fermentation. J Biosci Bioeng 106:317–323

    Article  CAS  Google Scholar 

  • Lee S, Robinson F, Wang H Rapid determination of yeast viability. In: Biotechnology and bioengineering symposium, Ann Arbor, 1981. vol CONF-810554-. University of Michigan

  • Libkind D et al (2011) Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Proc Natl Acad Sci 108:14539–14544

    Article  CAS  Google Scholar 

  • Lõoke M, Kristjuhan K, Kristjuhan A (2011) Extraction of genomic DNA from yeasts for PCR-based applications. Biotechniques 50:325

    Article  Google Scholar 

  • Martini C, Margarido LAC, Ceccato-Antonini SR (2010) Microbiological and physicochemical evaluations of juice extracted from different parts of sugar cane stalks from three varieties cultivated under organic management. Food Sci Technol 30:808–813

    Article  Google Scholar 

  • Nakao Y et al (2009) Genome sequence of the lager brewing yeast, an interspecies hybrid. DNA Res 16:115–129

    Article  CAS  Google Scholar 

  • Oliveira VA et al (2008) Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaca production. Appl Environ Microbiol 74:693–701. https://doi.org/10.1128/AEM.01729-07

    Article  CAS  PubMed  Google Scholar 

  • Pagliardini J, Hubmann G, Alfenore S, Nevoigt E, Bideaux C, Guillouet SE (2013) The metabolic costs of improving ethanol yield by reducing glycerol formation capacity under anaerobic conditions in Saccharomyces cerevisiae. Microb Cell Fact 12:29

    Article  CAS  Google Scholar 

  • Pataro C, Guerra JB, Petrillo-Peixoto ML, Mendonça-Hagler LC, Linardi VR, Rosa CA (2000) Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil. J Appl Microbiol 89:24–31. https://doi.org/10.1046/j.1365-2672.2000.01092.x

    Article  CAS  PubMed  Google Scholar 

  • Powell CD, Quain DE, Smart KA (2003) The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation. FEMS Yeast Res 3:149–157

    Article  CAS  Google Scholar 

  • Querol A, Bond U (2009) The complex and dynamic genomes of industrial yeasts. FEMS Microbiol Lett 293:1–10

    Article  CAS  Google Scholar 

  • Saerens S, Delvaux F, Verstrepen K, Van Dijck P, Thevelein J, Delvaux F (2008) Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. Appl Environ Microbiol 74:454–461

    Article  CAS  Google Scholar 

  • Saerens SM, Delvaux FR, Verstrepen KJ, Thevelein JM (2010) Production and biological function of volatile esters in Saccharomyces cerevisiae. Microb Biotechnol 3:165–177

    Article  CAS  Google Scholar 

  • Satyanarayana T, Umbarger H, Lindegren G (1968) Biosynthesis of branched-chain amino acids in yeast: regulation of leucine biosynthesis in prototrophic and leucine auxotrophic strains. J Bacteriol 96:2018–2024

    CAS  PubMed  PubMed Central  Google Scholar 

  • Schwan RF, Mendonca AT, Silva JJ Jr, Rodrigues V, Wheals AE (2001) Microbiology and physiology of Cachaca (Aguardente) fermentations. Antonie Van Leeuwenhoek 79:89–96

    Article  CAS  Google Scholar 

  • Verstrepen K, Derdelinckx G, Verachtert H, Delvaux F (2003) Yeast flocculation: what brewers should know. Appl Microbiol Biotechnol 61:197–205

    Article  CAS  Google Scholar 

  • Vicente MA, Fietto LG, Castro IM, dos Santos AN, Coutrim MX, Brandao RL (2006) Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of “cachaça” the Brazilian sugarcane spirit. Int J Food Microbiol 108:51–59. https://doi.org/10.1016/j.ijfoodmicro.2005.10.018

    Article  CAS  PubMed  Google Scholar 

  • Vidgren V, Multanen J-P, Ruohonen L, Londesborough J (2010) The temperature dependence of maltose transport in ale and lager strains of brewer’s yeast. FEMS Yeast Res 10:402–411

    Article  CAS  Google Scholar 

  • White TJ, Bruns T, Lee S, Taylor T (1990) Amplification and direct sequencing of fungal RNA genes for phylogenetic. In: Inn MA, Gelfrand DH, Sninsky JJ, With, TJ (eds) PCR protocols: a guide to methods and applications. Academic Press, New York

  • Yu Z, Zhao M, Li H, Zhao H, Zhang Q, Wan C, Li H (2012) A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. Biotechnol Bioprocess Eng 17:818–826

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by grants from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES/Brazil - Program AUXPE-DINTER 2499/2008); Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG/Brazil - Process APQ-00209-12); and from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq/Brazil - Process 304815/2012-3 - research fellowship to RLB and Process 580185/2008-7). We are grateful to CNPEM and CTBE for helpful assistance with fermentation techniques and chromatographic analysis as well as to multiuser laboratories for mass spectrometry and microscopy: NUPEB, UFOP.

Author information

Authors and Affiliations

  1. Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas (NUPEB), Universidade Federal de Ouro Preto (UFOP), Ouro Preto, Minas Gerais, CEP: 35400-000, Brazil

    Thalita Macedo Araújo, Magalhães Teixeira Souza, Raphael Hermano Santos Diniz, Edilene Alves Barbosa, Anna Clara Silva Campos, Ieso Miranda Castro & Rogelio Lopes Brandão

  2. Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Campinas, São Paulo, Brazil

    Celina Kiyomi Yamakawa, Lauren Bergmann Soares, Jaciane Lutz Lenczak, Juliana Velasco de Castro Oliveira & Gustavo Henrique Goldman

Authors
  1. Thalita Macedo Araújo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Magalhães Teixeira Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Raphael Hermano Santos Diniz
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Celina Kiyomi Yamakawa
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lauren Bergmann Soares
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jaciane Lutz Lenczak
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Juliana Velasco de Castro Oliveira
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Gustavo Henrique Goldman
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Edilene Alves Barbosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Anna Clara Silva Campos
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Ieso Miranda Castro
    View author publications

    You can also search for this author in PubMed Google Scholar

  12. Rogelio Lopes Brandão
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Rogelio Lopes Brandão.

Ethics declarations

Conflict of interest

All co-authors have seen and agreed with the content of the manuscript, and none of the co-authors have any financial interests to disclose.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 30 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Araújo, T.M., Souza, M.T., Diniz, R.H.S. et al. Cachaça yeast strains: alternative starters to produce beer and bioethanol. Antonie van Leeuwenhoek 111, 1749–1766 (2018). https://doi.org/10.1007/s10482-018-1063-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10482-018-1063-3

Keywords

Search

Navigation