Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorRibeiro, Luciana Silva-
Autor(es): dc.creatorDuarte, Whasley Ferreira-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:14:56Z-
Data de disponibilização: dc.date.available2026-02-09T11:14:56Z-
Data de envio: dc.date.issued2017-11-09-
Data de envio: dc.date.issued2017-11-09-
Data de envio: dc.date.issued2015-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28084-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/jib.218/pdf-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1136807-
Descrição: dc.descriptionThe potential of Saccharomyces cerevisiae (strains UFLA CA11 and UFLA FW15) and Pichia caribbica (UFLA CAF733) to produce a fermented sugarcane and pineapple drink was evaluated. Co- and pure cultures using different proportions of sugarcane juice and pineapple pulp (80:20, 70:30 and 60:40) were prepared. The sugar concentration of the must was adjusted to 16° Brix and was inoculated with approximately 7 log CFU/mL. After a preliminary test and based on higher concentrations of desirable volatile components, low production of acetic acid, high production of ethanol, and kinetic parameters, P. caribbica was chosen to perform the fermentation in 5 L batches. The fermentation performed with P. caribbica in the proportion of 60:40 showed a yield in ethanol of 0.45 g/g, an ethanol productivity of 1.32 g/L/h and a fermentation efficiency of 88.22%. The maximum ethanol concentration was 79.78 g/L and P. caribbica increased concentrations of desirable volatile compounds, such as 2-phenyethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, ethyl acetate and phenylethyl acetate.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Brewing-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of the Institute of Brewing-
Palavras-chave: dc.subjectFermented beverage-
Palavras-chave: dc.subjectPichia-
Palavras-chave: dc.subjectVolatile compounds-
Título: dc.titleFermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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