Efeito das concentrações de mosto, de polpa de umbu (Spondias tuberosa Arruda câmara) e de extrato de feijão caupi (Vigna unguiculatal. Walp) na produção de hidromel por Saccharomyces bayanus premier blanc

• Autor(a) principal: Gutierrez, Mashely Pickman
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UEFS
• Texto Completo: http://tede2.uefs.br:8080/handle/tede/979
• topic: Umbu; Extrato de feijão caupi; Saccharomyces bayanus; Hidromel; Umbu; Cowpea extract; Saccharomyces bayanus; Mead; CIENCIAS BIOLOGICAS

Through the fermentation of honey, various beverages can be obtained, including mead, an alcoholic beverage from honey, water and yeast, whose alcohol content varying between 4 and 14% (v/v) which may be supplemented with citric acid, herbs, spices, fruit pulp or fruit juice. The mead production still occurs in an empirical and handcrafted, demonstrating the need for research aimed at the improvement of the manufacturing process, considering from the selection of the fermentation agent, wort formulation study of fermentation parameters as well as setting standards identity and quality of the final product. The honey produced in Bahia was evaluated as the most pure and even Brazil world free to be coming from plants native to pesticide, occupying the eighth place in Brazil and the third in the Northeast. Due to low nutrient concentration, low pH and low concentration of minerals in honey, high content of sugars and other conditions unfavorable growth in the fermentation process thus leading to demand a lot of time and trouble in the beverage quality, production of flavors and off-flavors. The umbu fruit is rich in carbohydrates, ascorbic acid, has a significant levels of vitamins A, B1 and minerals having high potential for industrial use. The cowpea bean is part of the group of starchy vegetables, is considered one of the most important edible seeds of legumes as a source of protein and essential amino acids, dietary fiber as well as vitamins and minerals. This study aims to evaluate the effect of wort concentrations, umbu pulp and bean extract cowpea in mead production by Saccharomyces bayanus Premier Blanc. The honey had 24.4 ± 0.33 mEq/kg total of acid; 76.36± 0.01% reducing sugars; 81.3± 0.12% of non-reducing sugars; 80.27± 0.23 °Brix; 0.25±0.02%ash; pH 3.5 and 18.73% moisture. The umbu pulp had 1.5 ± 0.14% of total acid; 7.8 ± 0.45 °Brix; 0.44 ± 0.02% ash; 0.61 ± 0.09% total protein; pH 2.67 and 94± 1.93% humidity. By evaluating the capacity of hydrogen sulfide production of three strains of Saccharomycescerevisiae (Red Pasteur, Cote des Blanes Safbrew Abbey) and Saccharomyces bayanus (Premier Blanc) the latter has been selected to show lower production of the undesirable compound. The fermentation tests were conducted according 23 factorial design with three replications of the center point. The fermentation process was carried out in Erlenmeyer flasks of 500 ml containing 250 mL of medium composed of water and honey (15, 25, 35 °Brix) at the pH of 4.5, 30 ° C for 240 hours to evaluate the effect of concentration umbu of pulp (10, 20, and 30%) and extract of cowpea (10, 20, and 30 g/L). The highest values of cell growth (11.9 x 107 cells / mL) of S. bayanus Premier Blanc, ethanol production (15.0% v/v), ethanol yield volumetric (0.8 ± 0.008 gL-1.h-1) and fermentation efficiency (89.7%) were verified with 35 °Brix wort, 30% of umbu pulp and 20 gL-1 of bean extract after 144 h of fermentation. The optimum fermentation conditions were evaluated in 5 L fermenter capacity