Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça

Detalhes bibliográficos
Autor(a) principal: Carvalho, Fernanda Paula
Data de Publicação: 2015
Outros Autores: Duarte, Whasley Ferreira, Dias, Disney Ribeiro, Piccoli, Roberta Hilsdorf, Schwan, Rosane Freitas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/18337
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.
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spelling Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaçaInteração de Saccharomyces cerevisiae e Lactococcus lactis na fermentação e qualidade da cachaça artesanalSugar cane spiritMixed cultureLactic acid bacteriaStarter cultureDestiladoCultura mistaBactéria láticaCultura iniciadoraLactococcus 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.Lactococcus lactis e Saccharomyces cerevisiae foram avaliados em co-cultura durante fermentação para a produção de cachaça. L. lactis UFLA CA 312 e S. cerevisiae UFLA CA 11 foram utilizados com populações de aproximadamente 105 CFU mL-1 e 108 UFC mL-1, respectivamente. O meio contendo caldo de cana de açúcar, adicionado de 1% de extrato de levedura (SCM) foi eficiente para o crescimento de L. lactis UFLA CA 312 e S. cerevisiae UFLA CA 11 (letra 'b' no teste de Tukey). Nas fermentações conduzidas em frascos e dornas o crescimento da levedura não foi influenciado negativamente pela bactéria lática. Entretanto, após 19h de fermentação, a população bacteriana apresentou pequeno decréscimo. Considerando os parâmetros alcoóis superiores e aldeídos, a cachaça produzida pela cultura pura de S. cerevisiae foi semelhante à cachaça produzida pela cultura mista. A cachaça produzida pela cultura mista apresentou elevados valores de acidez volátil (letra 'b' no teste Scott-Knott), sendo caracterizada por este parâmetro na análise de componente principal. Uma elevada porcentagem de aceitação (81,10%) para o atributo aroma foi observada para as amostras de cachaça produzidas com a cultura mista.Editora da Universidade Estadual de Maringá - EDUEM2017-11-08T19:38:18Z2017-11-08T19:38:18Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCARVALHO, 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.http://repositorio.ufla.br/jspui/handle/1/18337Acta Scientiarum. Agronomyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCarvalho, Fernanda PaulaDuarte, Whasley FerreiraDias, Disney RibeiroPiccoli, Roberta HilsdorfSchwan, Rosane Freitaseng2017-11-08T19:39:26Zoai:localhost:1/18337Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-11-08T19:39:26Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
Interação de Saccharomyces cerevisiae e Lactococcus lactis na fermentação e qualidade da cachaça artesanal
title Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
spellingShingle Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
Carvalho, Fernanda Paula
Sugar cane spirit
Mixed culture
Lactic acid bacteria
Starter culture
Destilado
Cultura mista
Bactéria lática
Cultura iniciadora
title_short Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
title_full Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
title_fullStr Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
title_full_unstemmed Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
title_sort Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
author Carvalho, Fernanda Paula
author_facet Carvalho, Fernanda Paula
Duarte, Whasley Ferreira
Dias, Disney Ribeiro
Piccoli, Roberta Hilsdorf
Schwan, Rosane Freitas
author_role author
author2 Duarte, Whasley Ferreira
Dias, Disney Ribeiro
Piccoli, Roberta Hilsdorf
Schwan, Rosane Freitas
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Carvalho, Fernanda Paula
Duarte, Whasley Ferreira
Dias, Disney Ribeiro
Piccoli, Roberta Hilsdorf
Schwan, Rosane Freitas
dc.subject.por.fl_str_mv Sugar cane spirit
Mixed culture
Lactic acid bacteria
Starter culture
Destilado
Cultura mista
Bactéria lática
Cultura iniciadora
topic Sugar cane spirit
Mixed culture
Lactic acid bacteria
Starter culture
Destilado
Cultura mista
Bactéria lática
Cultura iniciadora
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015
2017-11-08T19:38:18Z
2017-11-08T19:38:18Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 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.
http://repositorio.ufla.br/jspui/handle/1/18337
identifier_str_mv 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.
url http://repositorio.ufla.br/jspui/handle/1/18337
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá - EDUEM
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá - EDUEM
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1784549973999747072

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