Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4724
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dc.creatorDuarte, W. F.-
dc.creatorSousa, M. V. F.-
dc.creatorDias, D. R.-
dc.creatorSchwan, R. F.-
dc.date.accessioned2014-12-03T11:08:01Z-
dc.date.available2014-12-03T11:08:01Z-
dc.date.issued2011-08-24-
dc.identifier.citationDUARTE, 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.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02412.x/fullpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4724-
dc.description.abstractThe 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.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food Technologistspt_BR
dc.rightsacesso abertopt_BR
dc.sourceJournal of Food Sciencept_BR
dc.subjectLactic acid bacteriapt_BR
dc.subjectSaccharomyces cerevisiae UFLA CA11pt_BR
dc.subjectStarter culturept_BR
dc.subjectSugar cane spiritpt_BR
dc.subjectBeverages - Microbiologypt_BR
dc.subjectFood handling - Methodspt_BR
dc.subjectFood microbiologypt_BR
dc.subjectCoculture techniques - Methodspt_BR
dc.subjectSaccharomyces cerevisiae - Growth - Developmentpt_BR
dc.subjectLactobacillus fermentum/growth - Developmentpt_BR
dc.titleEffect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaçapt_BR
dc.typeArtigopt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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