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Survey and characterization of yeast diversity associated to the production of artisanal "cachaça", and selection of native starter cultures

Grant number: 13/03766-4
Support Opportunities:Scholarships in Brazil - Post-Doctoral
Effective date (Start): September 01, 2013
Effective date (End): August 31, 2016
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal Investigator:André Ricardo Alcarde
Grantee:Cauré Barbosa Portugal
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil


On cachaça's production, one of the intrinsic and essential steps for its quality is the fermentation of sugar cane juice, traditionally performed for yeasts from the same juice and also from the named "fermento caipira." The diversity and ecology of yeasts in this stage are very important to ensure greater control over the process and minimize possible organoleptic changes arising from microbial contamination during fermentation. Efforts have been made in recent years to contribute to the knowledge of the microbiota associated to the production process of cachaça, but this field is still underexplored. In this context, the present research project proposes a systematic study on the ecology and diversity of yeasts involved, using modern Molecular Biology techniques. On the other hand, its goal is also to characterize physiologically native Saccharomyces cerevisiae strains, as well as to select potential inocula to be used on larger scale fermentations, and therefore contributing positively to the organoleptic characteristics of the product. Finally, the present study aims are the contribution to the microbiological knowledge associated with the process, creation of a gene bank of native microorganisms, and with the selection of starter strains-which could represent a gain in quality for those artisan producers.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PORTUGAL, CAURE B.; DE SILVA, ARTHUR PARON; BORTOLETTO, ALINE M.; ALCARDE, ANDRE R.. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaca?. Food Research International, v. 91, p. 18-25, . (13/03766-4)
PORTUGAL, CAURE BARBOSA; ALCARDE, ANDRE RICARDO; BORTOLETTO, ALINE MARQUES; DE SILVA, ARTHUR PARON. The role of spontaneous fermentation for the production of cacha double dagger a: a study of case. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 9, p. 1587-1597, . (13/03766-4)
BASSO, RAFAEL FELIPE; ALCARDE, ANDRE RICARDO; PORTUGAL, CAURE BARBOSA. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?. Food Research International, v. 86, p. 112-120, . (13/03766-4)

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