Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/18337
Título: Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
Título(s) alternativo(s): Interação de Saccharomyces cerevisiae e Lactococcus lactis na fermentação e qualidade da cachaça artesanal
Palavras-chave: Sugar cane spirit
Mixed culture
Lactic acid bacteria
Starter culture
Destilado
Cultura mista
Bactéria lática
Cultura iniciadora
Data do documento: 2015
Editor: Editora da Universidade Estadual de Maringá - EDUEM
Citação: CARVALHO, F. P. et al. Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça. Acta Scientiarum. Agronomy, Maringá, v.37, n. 1, Jan./Mar. 2015.
Resumo: Lactococcus lactis and Saccharomyces cerevisiae in co-culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 were used in the population of approximately 105 CFU mL-1 and 108 CFU mL-1, respectively. The sugar cane medium plus 1% of yeast extract (SCM) was efficient for growth of L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 (letter 'b'-Tukey test). In flasks and vats fermentation the growth of UFLA CA 11 was not negatively influenced by L. lactis UFLA CA 312. However, after 19 hours of fermentation, bacterial population showed a slight decrease. Considering parameters higher alcohols and aldehydes, cachaça produced by pure culture of S. cerevisiae was similar to cachaça produced by mixed culture. Cachaça produced by mixed culture showed high values of volatile acidity (letter 'b'-Tukey test) being characterized by this parameters in the principal component analysis. High percentage of acceptance (81.10%) for the attribute aroma was observed in samples from cachaça produced by mixed culture.
URI: http://repositorio.ufla.br/jspui/handle/1/18337
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