Evelyn de Souza Oliveira

TL;DR: Hierarchical Cluster Analysis and Principal Component Analysis showed the fermentation yield (or substrate conversion) as being the variable which contributed most to the separation of the strains into different groups.

TL;DR: In this paper, the results of an exploratory Hierarchical Cluster Analysis as a function of the volatile compounds of the cachacas were classified into five groups, i.e., S. cerevisiae, Hanseniaspora occidentalis, Pichia subpelliculosa and Schizosaccharomyces pombe.

TL;DR: To test indigenous Saccharomyces cerevisiae as starters to produce cachaça in large‐scale in a traditional distillery, establishing the period in which, each strain predominates in the vats, chemical composition and sensory attributes of the beverage, and to compare these data with vats prepared by spontaneous fermentation.

TL;DR: Different xylanolytic abilities and strategies in yeasts to metabolise xylan and/or its hydrolysis products (xylo-oligosaccharides and xylose) are revealed.

TL;DR: The physiological and kinetic capabilities of 233 Saccharomyces cerevisiae isolates, originating from traditional Brazilian cachaça fermentation, were evaluated under laboratory conditions to select flocculent and non-H2S producing strains to be employed in beverage production.