Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016 |
Resumo: | The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety. At the beginning of fermentation, there was a fast growth of the non-Saccharomyces yeast population. Competitive inhibition occurred in all the assays, either with inoculated or indigenous populations of the yeast. The lactic acid bacteria count was ca. 1.41·10²CFU/mL at the beginning and 10(6)CFU/mL after yeast cells autolysis. The lactic bacteria O. oeni reached the highest population (10(7)CFU/mL) when added to the apple must after the decline of the yeast. The malic acid was totally consumed during the alcoholic fermentation period (80.0 to 95.5 %) and lactic acid was still synthesized during the 35 days of malolactic fermentation. These results could be important in order to achieve a high quality brut, or sec cider obtained from the dessert apple must. |
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Brazilian Archives of Biology and Technology |
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Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditionsapiculate yeastciderlactic acid bacteriaalcoholic fermentationThe objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety. At the beginning of fermentation, there was a fast growth of the non-Saccharomyces yeast population. Competitive inhibition occurred in all the assays, either with inoculated or indigenous populations of the yeast. The lactic acid bacteria count was ca. 1.41·10²CFU/mL at the beginning and 10(6)CFU/mL after yeast cells autolysis. The lactic bacteria O. oeni reached the highest population (10(7)CFU/mL) when added to the apple must after the decline of the yeast. The malic acid was totally consumed during the alcoholic fermentation period (80.0 to 95.5 %) and lactic acid was still synthesized during the 35 days of malolactic fermentation. These results could be important in order to achieve a high quality brut, or sec cider obtained from the dessert apple must.Instituto de Tecnologia do Paraná - Tecpar2013-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016Brazilian Archives of Biology and Technology v.56 n.5 2013reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132013000500016info:eu-repo/semantics/openAccessDierings,Leila RoseliBraga,Cíntia MaiaSilva,Karolline Marques daWosiacki,GilvanNogueira,Alessandroeng2013-10-31T00:00:00Zoai:scielo:S1516-89132013000500016Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2013-10-31T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
title |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
spellingShingle |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions Dierings,Leila Roseli apiculate yeast cider lactic acid bacteria alcoholic fermentation |
title_short |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
title_full |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
title_fullStr |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
title_full_unstemmed |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
title_sort |
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions |
author |
Dierings,Leila Roseli |
author_facet |
Dierings,Leila Roseli Braga,Cíntia Maia Silva,Karolline Marques da Wosiacki,Gilvan Nogueira,Alessandro |
author_role |
author |
author2 |
Braga,Cíntia Maia Silva,Karolline Marques da Wosiacki,Gilvan Nogueira,Alessandro |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Dierings,Leila Roseli Braga,Cíntia Maia Silva,Karolline Marques da Wosiacki,Gilvan Nogueira,Alessandro |
dc.subject.por.fl_str_mv |
apiculate yeast cider lactic acid bacteria alcoholic fermentation |
topic |
apiculate yeast cider lactic acid bacteria alcoholic fermentation |
description |
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety. At the beginning of fermentation, there was a fast growth of the non-Saccharomyces yeast population. Competitive inhibition occurred in all the assays, either with inoculated or indigenous populations of the yeast. The lactic acid bacteria count was ca. 1.41·10²CFU/mL at the beginning and 10(6)CFU/mL after yeast cells autolysis. The lactic bacteria O. oeni reached the highest population (10(7)CFU/mL) when added to the apple must after the decline of the yeast. The malic acid was totally consumed during the alcoholic fermentation period (80.0 to 95.5 %) and lactic acid was still synthesized during the 35 days of malolactic fermentation. These results could be important in order to achieve a high quality brut, or sec cider obtained from the dessert apple must. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132013000500016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.56 n.5 2013 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318275722477568 |