Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/195843 |
Resumo: | The aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca. |
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Repositório Institucional da UNESP |
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2946 |
spelling |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachacacachacadistillate compositionaldehydehigher alcoholssecondary componentsyeastThe aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca.Univ Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, BrazilUniv Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, BrazilSoc Brasileira MicrobiologiaUniversidade Estadual Paulista (Unesp)Dato, MCFPizauro, J. M.Mutton, MJR2020-12-10T18:05:12Z2020-12-10T18:05:12Z2005-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article70-74Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005.1517-8382http://hdl.handle.net/11449/195843WOS:000234802800014Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Journal Of Microbiologyinfo:eu-repo/semantics/openAccess2024-06-07T15:31:59Zoai:repositorio.unesp.br:11449/195843Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:31:59Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
title |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
spellingShingle |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca Dato, MCF cachaca distillate composition aldehyde higher alcohols secondary components yeast |
title_short |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
title_full |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
title_fullStr |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
title_full_unstemmed |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
title_sort |
Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca |
author |
Dato, MCF |
author_facet |
Dato, MCF Pizauro, J. M. Mutton, MJR |
author_role |
author |
author2 |
Pizauro, J. M. Mutton, MJR |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Dato, MCF Pizauro, J. M. Mutton, MJR |
dc.subject.por.fl_str_mv |
cachaca distillate composition aldehyde higher alcohols secondary components yeast |
topic |
cachaca distillate composition aldehyde higher alcohols secondary components yeast |
description |
The aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-01-01 2020-12-10T18:05:12Z 2020-12-10T18:05:12Z |
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 |
Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005. 1517-8382 http://hdl.handle.net/11449/195843 WOS:000234802800014 |
identifier_str_mv |
Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005. 1517-8382 WOS:000234802800014 |
url |
http://hdl.handle.net/11449/195843 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Journal Of Microbiology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
70-74 |
dc.publisher.none.fl_str_mv |
Soc Brasileira Microbiologia |
publisher.none.fl_str_mv |
Soc Brasileira Microbiologia |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803045366417850368 |