Souza, Anderson Proust Gonçalves deVicente, Maristela de AraújoKlein, Raphael ContelliFietto, Luciano GomesCoutrim, Maurício XavierAfonso, Robson José de Cássia FrancoAraújo, Leandro DiasAlves, Paulo HenriqueBouillet, Leoneide Érica MaduroCastro, Ieso de MirandaBrandão, Rogélio Lopes2017-03-102017-03-102012SOUZA, A. P. G. de et al. Strategies to select yeast starter cultures for production of flavour compounds in cachaça fermentations. Antonie van Leeuwenhoek, v. 101, p.379-382, 2012. Disponível em: <http://link.springer.com/article/10.1007/s10482-011-9643-5>. Acesso em: 10 jan. 2017.1572-9699http://www.repositorio.ufop.br/handle/123456789/7358In this work, we have used classical genetics techniques to find improved starter strains to produce cachac¸a with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,50,500-trifluor-D,L-leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachac¸a for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. ‘‘Cachac¸a’’ produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in ‘‘cachac¸a’’ production.en-USrestritoSaccharomyces cerevisiaeStarter selectionArtigo publicado em periodicohttp://link.springer.com/article/10.1007%2Fs10482-011-9643-5https://doi.org/10.1007/s10482-011-9643-5