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|dc.creator||Ribeiro, Luciana Silva||-|
|dc.creator||Duarte, Whasley Ferreira||-|
|dc.creator||Dias, Disney Ribeiro||-|
|dc.creator||Schwan, Rosane Freitas||-|
|dc.identifier.citation||RIBEIRO, L. S. et al. Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast. Journal of the Institute of Brewing, London, v. 121, n. 2, p. 262 – 272, 2015.||pt_BR|
|dc.description.abstract||The potential of Saccharomyces cerevisiae (strains UFLA CA11 and UFLA FW15) and Pichia caribbica (UFLA CAF733) to produce a fermented sugarcane and pineapple drink was evaluated. Co- and pure cultures using different proportions of sugarcane juice and pineapple pulp (80:20, 70:30 and 60:40) were prepared. The sugar concentration of the must was adjusted to 16° Brix and was inoculated with approximately 7 log CFU/mL. After a preliminary test and based on higher concentrations of desirable volatile components, low production of acetic acid, high production of ethanol, and kinetic parameters, P. caribbica was chosen to perform the fermentation in 5 L batches. The fermentation performed with P. caribbica in the proportion of 60:40 showed a yield in ethanol of 0.45 g/g, an ethanol productivity of 1.32 g/L/h and a fermentation efficiency of 88.22%. The maximum ethanol concentration was 79.78 g/L and P. caribbica increased concentrations of desirable volatile compounds, such as 2-phenyethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, ethyl acetate and phenylethyl acetate.||pt_BR|
|dc.publisher||Institute of Brewing||pt_BR|
|dc.source||Journal of the Institute of Brewing||pt_BR|
|dc.title||Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast||pt_BR|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
DCA - Artigos publicados em periódicos
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