Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
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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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 |
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1807835059789496320 |