The strains were isolated from domestic cachaça distilleries by
accredited microbiology laboratories: UNICAMP-V1, this yeast
strain was obtained from the Industrial Microbiology and
Biocatalysis Laboratory of the School of Pharmacy of the Federal
University of Minas Gerais (UFMG); UFMGA-1240, UFMGA-1007
and UFMG-A905 yeast strains were obtained from the Laboratory
of Ecology and Microbiology of the Institute of Biological Sciences,
UFMG and the commercial pressed yeast (COMMERCIAL-yeast)
was obtained from the commercial bakery in Belo Horizonte–MG
(Brazil).