Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/34285
metadata.teses.dc.title: Screening of volatile organic compounds produced by yeasts from a brazilian yeast culture collection (CCMA) and selection of yeasts for the production of mead
metadata.teses.dc.title.alternative: Triagem de compostos voláteis produzidos por leveduras da coleção de culturas de microbiologia agrícola (CCMA) e seleção de leveduras para elaboração do hidromel
metadata.teses.dc.creator: van Mullem, Joshua Johannes
metadata.teses.dc.creator.Lattes: http://lattes.cnpq.br/6107578147629889
metadata.teses.dc.contributor.advisor1: Schwan, Rosane Freitas
metadata.teses.dc.contributor.advisor-co1: Dias, Disney Ribeiro
metadata.teses.dc.contributor.advisor-co2: Vilela, Leonardo de Figueiredo
metadata.teses.dc.contributor.referee1: Dias, Disney Ribeiro
metadata.teses.dc.contributor.referee2: Lima, Nelson Manuel Viana da Silva
metadata.teses.dc.contributor.referee3: Miguel, Maria Gabriela da Cruz Pedrozo
metadata.teses.dc.contributor.referee4: Ramos, Cíntia Lacerda
metadata.teses.dc.subject: Non-conventional yeasts
Yeast culture collection
Bio-flavoring
Alcoholic fermentation
Yeast starter cultures
Mead
metadata.teses.dc.date.issued: 14-May-2019
metadata.teses.dc.description.sponsorship: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
metadata.teses.dc.identifier.citation: van Mullem, J. J. Screening of volatile organic compounds produced by yeasts from a brazilian yeast culture collection (CCMA) and selection of yeasts for the production of mead. 2019. 91 p. Tese (Doutorado em Microbiologia Agrícola)–Universidade Federal de Lavras, Lavras, 2019.
metadata.teses.dc.description.resumo: Indisponível
metadata.teses.dc.description.abstract: Yeast culture collections harbor great genetic and phenotypical diversity that can be explored to identify strains that demonstrate an exceptional suitability for specific biotechnological applications. One such application is bio-flavoring, in which yeasts are utilized to enhance the aroma profile of fermented foods and beverages. In the first part of this study, a screening of the production of volatile aroma compounds by yeast isolates (n = 63) from the CCMA (Coleção de Culturas da MicrobiologiaAgrícola) was carried out. The purpose was to select strains that have potential for application as bio-flavoring agents in mead fermentations. Strains were grown on culture medium and volatile organic compounds were identified by gas chromatography – mass spectrometry. This screening identified several strains that produced aroma compounds of interest that represent floral and fruity aromas. Clustering of yeasts by aroma profile enabled the selection of strains that produce aroma compounds in amounts that are relevant for food fermentations (n = 19). While several strains that produced attractive aroma profiles were not able to grow on honey must, seven yeast strains were able to produce a sweet, low-alcoholic mead (45-168 g/l of residual sugar, 3.8-6.5% ethanol v/v) with distinct aroma profiles. In the second part of this study, four strains (Saccharomyces cerevisiae CCMA 1523, Pichia jadinii CCMA 0160, TorulasporadelbrueckiiCCMA 1524 and Kluyveromyceslactis CCMA 1518) were selected for larger scale mead fermentations, as single cultures or co-cultures of S. cerevisiae and each of the other yeasts individually. Among other parameters, consumption of sugars, production of ethanol and organic acids in the meads were determined. An untrained tasting panel evaluated the intensity of selected taste and flavor attributes and hedonic appreciation. In both single strain and mixed strain fermentations with S. cerevisiae, meads produced with either T. delbrueckiior K. lactishad a roughly three-fold higher content of honey-aroma compound phenethyl acetate. Meads produced with T. delbrueckii had the highest acceptance rate, followed by meads produced with K. lactis. Also meads produced with mixed cultures containing these strains had higher acceptance rates than those produced with only S. cerevisiae. Moreover, the sensory panel expressed a preference for low-alcoholic meads with high residual sweetness. The results demonstrate the potential of non-conventional yeasts to improve the aroma profile and sensory qualities of low-alcoholic meads.
metadata.teses.dc.description: Arquivo retido, a pedido do autor(a), até maio de 2020.
metadata.teses.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/34285
metadata.teses.dc.publisher: Universidade Federal de Lavras
metadata.teses.dc.language: eng
Appears in Collections:DBI - Microbiologia Agrícola - Doutorado (Teses)

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.