Short Communication: Characterization and succession of yeast populations associated with spontaneous fermentations during the production of Brazilian sugar-cane aguardente |
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| Authors: | Morais P.B. Rosa C.A. Linardi V.R. Pataro C. Maia A.B.R.A. |
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| Affiliation: | (1) Departamento de Microbiologia, Instituto de Cie^ncias Biolo´gicas, Universidade Federal de Minas Gerais, CEP, C.P. 486, 31270-901 Belo Horizonte, MG, Brazil;(2) ABM Consultoria, Rua Sa~o Paulo 824/1108, Belo Horizonte, MG, 30170-131, Brazil |
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| Abstract: | A succession of yeasts was observed during fermentation of aguardente with Saccharomyces cerevisiae being the predominant species. Candida sake, Kluyveromyces marxianus var. drosophilarum and apiculate yeasts were also frequent. Transient yeast species were found in variable numbers, probably due to the daily addition of sugar-cane juice. Killer yeasts were isolated and may have a role in the exclusion of some transient and contaminant species. |
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| Keywords: | Killer yeasts spontaneous fermentations sugar-cane aguardente yeast populations. |
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