Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process

Detalhes bibliográficos
Autor(a) principal: Diógenes, Bianca Cavalcante
Data de Publicação: 2021
Outros Autores: Carmo, Shirlene Kelly Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/18716
Resumo: Yeasts are essential for an efficient fermentation process in the production of some foods and beverages. Fermentation’s effectiveness depends on several factors, including the pH of the medium. The wort acidity and the fermentative microorganism are closely linked, therefore, it is considered that the ideal pH for a satisfactory fermentation must be between 4.0 and 5.0. So, the work aimed to verify the performance of the saccharomyces cerevisiae yeast, when used in the production of alcoholic fermented in an acid stress medium. For this, tropical fruit were use as raw material for alcoholic fermentation, whose wort pH were outside the proper operating range. At end, the alcoholic fermented produced were analyzed for their physicochemical characteristics and the acceptance analysis was carried out through sensory analysis. The results showed that the fermented produced are within the standards foreseen in the legislation and present good acceptability by sensory analysis, from which it can be concluded that the yeast used is effective in its fermentative activity even when exposed to acid stress.
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spelling Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation processDesempeño de saccharomyces cerevisiae al estrés ácido en el proceso de fermentación alcohólicaDesempenho da saccharomyces cerevisiae ao estresse ácido no processo de fermentação alcoólicaBatch fermentationFermented fruitAgro-industrial processingEnvironment.Fermentación por lotesFruta fermentadaProcesamiento agroindustrialMedio ambiente.Fermentação bateladaFermentado de frutasBeneficiamento agroindustrialMeio ambiente.Yeasts are essential for an efficient fermentation process in the production of some foods and beverages. Fermentation’s effectiveness depends on several factors, including the pH of the medium. The wort acidity and the fermentative microorganism are closely linked, therefore, it is considered that the ideal pH for a satisfactory fermentation must be between 4.0 and 5.0. So, the work aimed to verify the performance of the saccharomyces cerevisiae yeast, when used in the production of alcoholic fermented in an acid stress medium. For this, tropical fruit were use as raw material for alcoholic fermentation, whose wort pH were outside the proper operating range. At end, the alcoholic fermented produced were analyzed for their physicochemical characteristics and the acceptance analysis was carried out through sensory analysis. The results showed that the fermented produced are within the standards foreseen in the legislation and present good acceptability by sensory analysis, from which it can be concluded that the yeast used is effective in its fermentative activity even when exposed to acid stress.Las levaduras son esenciales para un proceso de fermentación eficiente en la producción de algunos alimentos y bebidas. La efectividad de la fermentación depende de varios factores, incluido el pH del medio. La acidez del mosto y el microorganismo fermentativo están estrechamente vinculados, por lo que se considera que el pH ideal para una fermentación satisfactoria debe estar entre 4.0 y 5.0. Así, el estudio tuvo como objetivo verificar el comportamiento de la levadura saccharomyces cerevisiae, cuando se utiliza en la producción de fermentaciones alcohólicas en un ambiente de estrés ácido. Para ello, se utilizaron frutas tropicales como materia prima para la fermentación alcohólica, cuyo pH del mosto se encontraba fuera del rango operativo adecuado. Al final, se analizaron las fermentaciones alcohólicas producidas por sus características fisicoquímicas y se realizó el análisis de aceptación mediante análisis sensorial. Los resultados mostraron que los fermentados producidos se encuentran dentro de los estándares previstos en la legislación y tienen una buena aceptabilidad a partir del análisis sensorial, de lo que se puede concluir que la levadura utilizada es eficaz en su actividad fermentativa incluso cuando está expuesta a estrés ácido.As leveduras são fundamentais para um processo fermentativo eficiente na produção de alguns alimentos e bebidas. A eficácia da fermentação depende de vários fatores, dentre eles o pH do meio. A acidez do mosto e o microrganismo fermentativo estão estreitamente ligados, desse modo, considera-se que o pH ideal para uma fermentação satisfatória, deve estar compreendido entre 4,0 e 5,0. Assim, o trabalho objetivou verificar a atuação da levedura Saccharomyces cerevisiae, quando utilizada na produção de fermentados alcoólicos em meio de estresse ácido. Para isso, as frutas tropicais foram utilizadas como matéria-prima para a fermentação alcoólica, cujo pH do mosto apresentavam-se fora da faixa adequada de operação. Ao fim, os fermentados alcoólicos produzidos foram analisados quanto as suas características físico-químicas e realizada a análise de aceitação através de análise sensorial. Os resultados mostraram que os fermentados produzidos se encontram dentro dos padrões previstos em legislação e possuem boa aceitabilidade a partir da análise sensorial, de onde se pode concluir que, a levedura utilizada apresenta eficácia na sua atividade fermentativa mesmo quando exposta ao estresse ácido.Research, Society and Development2021-08-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1871610.33448/rsd-v10i10.18716Research, Society and Development; Vol. 10 No. 10; e232101018716Research, Society and Development; Vol. 10 Núm. 10; e232101018716Research, Society and Development; v. 10 n. 10; e2321010187162525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/18716/16772Copyright (c) 2021 Bianca Cavalcante Diógenes; Shirlene Kelly Santos Carmohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDiógenes, Bianca CavalcanteCarmo, Shirlene Kelly Santos 2021-10-02T21:49:16Zoai:ojs.pkp.sfu.ca:article/18716Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:46.969176Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
Desempeño de saccharomyces cerevisiae al estrés ácido en el proceso de fermentación alcohólica
Desempenho da saccharomyces cerevisiae ao estresse ácido no processo de fermentação alcoólica
title Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
spellingShingle Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
Diógenes, Bianca Cavalcante
Batch fermentation
Fermented fruit
Agro-industrial processing
Environment.
Fermentación por lotes
Fruta fermentada
Procesamiento agroindustrial
Medio ambiente.
Fermentação batelada
Fermentado de frutas
Beneficiamento agroindustrial
Meio ambiente.
title_short Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
title_full Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
title_fullStr Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
title_full_unstemmed Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
title_sort Performance of saccharomyces cerevisiae to acid stress in the alcoholic fermentation process
author Diógenes, Bianca Cavalcante
author_facet Diógenes, Bianca Cavalcante
Carmo, Shirlene Kelly Santos
author_role author
author2 Carmo, Shirlene Kelly Santos
author2_role author
dc.contributor.author.fl_str_mv Diógenes, Bianca Cavalcante
Carmo, Shirlene Kelly Santos
dc.subject.por.fl_str_mv Batch fermentation
Fermented fruit
Agro-industrial processing
Environment.
Fermentación por lotes
Fruta fermentada
Procesamiento agroindustrial
Medio ambiente.
Fermentação batelada
Fermentado de frutas
Beneficiamento agroindustrial
Meio ambiente.
topic Batch fermentation
Fermented fruit
Agro-industrial processing
Environment.
Fermentación por lotes
Fruta fermentada
Procesamiento agroindustrial
Medio ambiente.
Fermentação batelada
Fermentado de frutas
Beneficiamento agroindustrial
Meio ambiente.
description Yeasts are essential for an efficient fermentation process in the production of some foods and beverages. Fermentation’s effectiveness depends on several factors, including the pH of the medium. The wort acidity and the fermentative microorganism are closely linked, therefore, it is considered that the ideal pH for a satisfactory fermentation must be between 4.0 and 5.0. So, the work aimed to verify the performance of the saccharomyces cerevisiae yeast, when used in the production of alcoholic fermented in an acid stress medium. For this, tropical fruit were use as raw material for alcoholic fermentation, whose wort pH were outside the proper operating range. At end, the alcoholic fermented produced were analyzed for their physicochemical characteristics and the acceptance analysis was carried out through sensory analysis. The results showed that the fermented produced are within the standards foreseen in the legislation and present good acceptability by sensory analysis, from which it can be concluded that the yeast used is effective in its fermentative activity even when exposed to acid stress.
publishDate 2021
dc.date.none.fl_str_mv 2021-08-09
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/18716
10.33448/rsd-v10i10.18716
url https://rsdjournal.org/index.php/rsd/article/view/18716
identifier_str_mv 10.33448/rsd-v10i10.18716
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/18716/16772
dc.rights.driver.fl_str_mv Copyright (c) 2021 Bianca Cavalcante Diógenes; Shirlene Kelly Santos Carmo
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Bianca Cavalcante Diógenes; Shirlene Kelly Santos Carmo
https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 10; e232101018716
Research, Society and Development; Vol. 10 Núm. 10; e232101018716
Research, Society and Development; v. 10 n. 10; e232101018716
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052685462011904

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