The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae.

The yeast Dekkera bruxellensis plays an important role in industrial fermentation processes, either as a contaminant or as a fermenting yeast. In this study, an analysis has been conducted of the fermentation characteristics of several industrial D. bruxellensis strains collected from distilleries from the Southeast and Northeast of Brazil, compared with Saccharomyces cerevisiae.

Lachancea mirantina sp. nov., an ascomycetous yeast isolated from the cachaca fermentation process.

In the present work, a novel ascomycete species, Lachancea mirantina sp. nov., isolated from the fermentation process that produces cachaça, a Brazilian spirit, is proposed.

Yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in Pernambuco, Brazil.

Both the taste and aroma of cachaça, an alcoholic beverage produced by yeast fermentation of sugar cane, are influenced by yeast metabolites and volatiles. The knowledge of yeast population dynamics during the fermentation process will help to establish the basis for quality control of alcoholic beverage. In the present work, the population dynamics of three fermentation processes, with differing levels of technological sophistication, were studied.