Wild strains of fermenting yeast isolated of sugar cane juice from an alcohol distillery from Mato Grosso, Brazil
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v2n3.silvaKeywords:
Isolation, morphology, bioprospecting, biodiversity, fermentationAbstract
Ethanol production for fuel is important for the Brazilian economy as a renewable solution to oil derivatives. The industrial process uses commercially available yeast, most of them isolated from sugar mills from the Brazilian state of São Paulo. The research information on the availability of yeast appropriate to the climatic conditions occurring in the Midwest region of Brazil is scarce. The article presents the isolation and morphological characterization of fermentative wild yeast prospected on the sugar cane juice of a sugar and alcohol mill of Mato Grosso State. The juice samples were collected in both the hot and rainy (HR) season and in the cold and dry (CD) one. The diluted sugar cane juice samples were plated on agar LWYN and evaluated for fermentation in test tubes containing inverted Durham tubes. From 26 morphotypes isolated, 50% were able to ferment sugar cane juice. Greater number and diversity of yeasts was found in both December (HR) and July (CD). In the remaining months of each season there were a low number of colonies with a poor diversity.
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