ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2020
Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Molecular Identification of Cultured Microbial Population and Metabolic Impacts on Traditional FermentedInternational journal of food science · 2026Article
- The synergistic effect of titanium dioxide nanoparticles and yeast isolated from fermented foods in reduction of aflatoxin B1.Food science & nutrition · 2023Article
- Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour.Food science & nutrition · 2021Article
- Article
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Authors and funding
4 authors.
Funding
Abstract
The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L
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