Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4724
Título : Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça
Autor: Duarte, W. F.
Sousa, M. V. F.
Dias, D. R.
Schwan, R. F.
Palavras-chave: Lactic acid bacteria
Saccharomyces cerevisiae UFLA CA11
Starter culture
Sugar cane spirit
Beverages - Microbiology
Food handling - Methods
Food microbiology
Coculture techniques - Methods
Saccharomyces cerevisiae - Growth - Development
Lactobacillus fermentum/growth - Development
Publicador: Institute of Food Technologists
Data da publicação: 24-Ago-2011
Referência: DUARTE, W. F. et al. Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça. Journal of Food Science, Chicago, v. 76, n. 9, p. C1307-C1318, Nov./Dec. 2011.
Abstract: The effect of Lactobacillus fermentum in co-inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachac ̧a (sugar cane spirit) was evaluated. The co-inoculation was first evaluated in flask fermentation, and subsequently, yeast and bacteria were co-cultured at approximately 10 5 CFU/mL and 10 8 CFU/mL, respectively, in 4 consecutive batches. L. fermentum did not affect the growth or activity (sugar consumption and fermentation rate) of S. cerevisiae UFLA CA11 during fermentation. The physicochemical analysis revealed a higher concentration (Tukey test) of aldehydes (22.07 mg/100 mL anhydrous alcohol) in cachac ̧a produced by co-inoculation. Analysis of volatile compounds using GC-FID demonstrated that cachac ̧a produced by co-inoculation had higher concentrations of acetaldehyde (25.15 mg/L), ethyl acetate (30.17 mg/L), and 2,3-butanedione (170.39 μ/L), while cachac ̧a produced by UFLA CA11 contained higher concentrations of ethyl lactate (1205.98 μ/L), propionic acid (127.97 μ/L), butyric acid (2335.57 μ/L), and 1-pentanol (469.23 μ/L). The lowest concentration of acetic acid measured by HPLC was found in cachac ̧a obtained with UFLA CA11. The sensory analysis, performed using the Mann–Whitney test, revealed that cachac ̧a produced by co-inoculation differed from that produced by UFLA CA11 in taste and aroma.
URI: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02412.x/full
http://repositorio.ufla.br/jspui/handle/1/4724
Idioma: en
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DCA - Artigos publicados em periódicos

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