Physiological diversity and trehalose accumulation in Schizosaccharomyces pombe strains isolated from spontaneous fermentations during the production of the artisanal Brazilian cachaça

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Abstract:

Twenty-seven Schizosaccharomyces pombe isolates from seven cachaça distilleries were tested for maximum temperature of growth and fermentation, osmotolerance, ethanol resistance, invertase production, and trehalose accumulation. Two isolates were selected for studies of trehalose accumulation under heat shock and ethanol stress. The S. pombe isolates were also characterized by RAPD-PCR. The isolates were able to grow and ferment at 41°C, resisted concentrations of 10% ethanol, and grew on 50% glucose medium. Four isolates yielded invertase activity of more than 100 µmol of reducing sugar·mg–1·min–1. The S. pombe isolates were able to accumulate trehalose during stationary phase. Two isolates, strains UFMG-A533 and UFMG-A1000, submitted to a 15 min heat shock, were able to accumulate high trehalose levels. Strain UFMG-A533 had a marked reduction in viability during heat shock, but strain UFMG-A1000 preserved a viability rate of almost 20% after 15 min at 48°C. No clear correlation was observed between trehalose accumulation and cell survival during ethanol stress. Strain UFMG-A1000 had higher trehalose accumulation levels than strain UFMG-A533 under conditions of combined heat treatment and ethanol stress. Molecular analysis showed that some strains are maintained during the whole cachaça production period; using the RAPD-PCR profiles, it was possible to group the isolates according to their isolation sites.Key words: Schizosaccharomyces pombe, cachaça, fermentation, physiological tests, trehalose.

La température maximale de croissance et de fermentation, l'osmotolérance, la résistance à l'éthanol, la production d'invertase et l'accumulation de tréhalose ont été analysées chez vingt-sept isolats de Schizosaccharomyces pombe de sept distilleries de cachaça. Deux isolats ont été sélectionnés pour étudier l'accumulation de tréhalose dans des conditions de choc thermique et de stress relié à l'éthanol. Les isolats de S. pombe ont également été caractérisés par PCR-RAPD. Les isolats ont pu croître et fermenter à 41°C, résister à des concentrations d'éthanol de 10%, et pousser sur du milieu à 50% de glucose. Les quatre isolats ont produit une activité invertase de plus de 100 µmol de sucre réducteur·mg–1·min–1. Les isolats de S. pombe ont pu accumuler du tréhalose pendant la phase stationnaire. Deux isolats, les souches UFMG-A533 et UFMG-A1000, soumis à un choc thermique de 15 min, ont pu accumuler des taux de tréhalose élevés. La souche UFMG-A533 a démontré une nette baisse de viabilité au cours du choc thermique, mais la souche UFG-A1000 a conservé un taux de survie de presque 20% après 15 min à 48°C. Aucune corrélation évidente n'a été observée entre l'accumulation de tréhalose et la survie des cellules pendant le stress par l'éthanol. La souche UFMG-A1000 avait des taux de tréhalose accumulé supérieurs à ceux de la souche UFMG-A533 dans des conditions de traitements combinés à la chaleur et à l'éthanol. Une analyse moléculaire a démontré que certaines souches sont conservés au cours de la période entière de production du cachaça. Il fut possible à l'aide de profils PCR-RAPD de regrouper les isolats selon leurs sites d'isolation.Mots clés : Schizosaccharomyces pombe, cachaça, fermentation, analyses physiologiques, tréhalose.

Keywords: Schizosaccharomyces pombe; analyses physiologiques; cachaça; fermentation; physiological tests; trehalose; tréhalose

Document Type: Research Article

Publication date: May 1, 2002

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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