Isolamento de leveduras de amora-preta (Rubus sp.) visando fermentação alcoólica

Abstract

The blackberry is a small fruit with attractive color, ranging from red to purple color, belonging to the Rubus and Rosaceae family, the same family of raspberries. Considering the simple cultivation and high market value, the fruit production on family farms can become a good alternative to diversify production and increase income from the property. However, the blackberry has short shelf life due to the high respiratory rate and deterioration caused by micro-organisms present in the fruit itself. Thus, the transformation of fruit on derivatives is a strategy for the conservation of the properties of the fruit and add value. It was proposed in this paper, the isolation of yeasts naturally present in fruit seeking strains with potential for fermentation and production of blackberry wine. For isolation of yeasts two distinct protocols were employed five yeasts and filamentous fungi were isolated from the blackberry. Discontinuous fermentations were performed to evaluate the potential of fermentative yeasts isolated. All yeasts produced ethanol from based pulp blackberry, with emphasis on two strains. The best performance in the end of the fermentation producted 47.16 g/L of ethanol, yield 0.43 g/g, productivity of 0.53 g/Lh and percentage of substrate assimilation of 57.53% were observed. The results indicate that one of the isolated yeasts present high potential for ethanol fermentation and possibly would be a good micro-organism for the production of wine from blackberry.