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|metadata.artigo.dc.title:||Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts|
|metadata.artigo.dc.creator:||Reis, Kelly Cristina dos|
Schwan, Rosane Freitas
Silva, Cristina Ferreira
Vinhaça de tequila
Vinhaça de Cachaça
|metadata.artigo.dc.identifier.citation:||REIS, K. C. dos et al. Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts. World Journal of Microbiology and Biotechnology, Oxford, v. 34, n. 152, p. 1-9, Oct. 2018. doi: 10.1007/s11274-018-2535-3.|
|metadata.artigo.dc.description.abstract:||Vinasse is a waste obtained from the production of beverages, such as tequila and cachaça. The presence of acids, alcohols, sugars, minerals, amino acids, peptides, and nitrogen salts make vinasse a hazardous liquid waste to the environment, affecting the fauna, flora, and microbiota of rivers and lagoons. This study used biological treatment concomitant to volatile compound production. The yeasts used in the study were Saccharomyces cerevisiae (CCMA 0187 and CCMA 0188), Candida parapsilosis (CCMA 0544), and Pichia anomala (CCMA 0193). A higher percentage reduction in chemical and biochemical oxygen demand was observed in the tequila vinasse than in the cachaça vinasse. However, a higher production of volatile compounds was observed in the cachaça vinasse. C. parapsilosis CCMA 0544 produced the highest concentration of 2-phenylethanol (162 mg L−1). These results indicated that the environmental damage of vinasse can be reduced by treating vinasse with yeasts, and this treatment produces aroma compounds. This biological treatment has high economic potential, especially for the tequila industry.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
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