Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.creatorRibeiro, Luciana Silva-
dc.creatorDuarte, Whasley Ferreira-
dc.creatorDias, Disney Ribeiro-
dc.creatorSchwan, Rosane Freitas-
dc.identifier.citationRIBEIRO, 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.abstractThe 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.publisherInstitute of Brewingpt_BR
dc.sourceJournal of the Institute of Brewingpt_BR
dc.subjectFermented beveragept_BR
dc.subjectVolatile compoundspt_BR
dc.titleFermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeastpt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.