Bioprospecção de cepas de Saccharomyces cerevisiae a partir de diferentes alambiques no estado do maranhão para produção de cachaça artesanal

Abstract

Cachaça in Brazil has its history marked by its artisanal production. It is consumed in all regions of the country, being in all segments and levels of Brazilian society. Seeking excellence in the quality of cachaça through various processes, to obtain quality cachaça. The quality of the product is intrinsically linked to the use of yeast in the fermentation process, which can be of wild origin or added intentionally, through strains selected for fermentation. With the aim of obtaining an isolated and characterized strain, characterization and selection analyzes were carried out on strains of Saccharomyces cerevisiae from different regions of the State of Maranhão, with the aim of identifying compounds that impart characteristic aromas and flavors to cachaças produced in specific regions. of State. Initially, six samples of Saccharomyces cerevisiae yeast musts were evaluated, collected directly from the fermentation tanks in the still cachaça distilleries. The samples were inoculated and subjected to serial dilution, obtaining approximately 200 colonies. For the selection of yeasts, the isolates went through four stages of cell multiplication (A1 to A4), with the °Brix being evaluated. And through two fermentative stages, FP1 and FP2, in which the °Brix reduction time and completion of fermentation were evaluated. The strains that presented the best results were considered suitable for the production of cachaça. The study showed that the strains analyzed from the CA1, CA2, CA3, CA4, CA5 and CA6 samples of accharomyces cerevisiae, only the CA5 and CA6 strains were those that managed to complete fermentation in six days, whereas the strains from the CA6 sample, being the most promising. In the FP2 stage of fermentation, strains from samples CA1, CA5 and CA6 reduced °Brix by less than 1% in 24h. The other isolates tested did not reduce the °Brix to zero in the FP2 stage after 24 hours. After the multiplication and fermentation stage, the yeast isolates were subjected to flocculation and tolerance tests to differenttypes of stress. With the excellent performance of the isolates of Saccharomyces cerevisiae strains from samples CA1, CA3, CA5 and CA6, they presented satisfactory results, showing favorable characteristics in the production of still cachaça in environmental conditions found in the Maranhão region.