Estudo de co-cultura entre Saccharomyces cerevisiae e Saccharomyces kudriavzevii para elaboração de uma bebida alcoólica fermentada à base de Cagaita (Eugenia dysenterica DC.)
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2018-08-27
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Universidade Federal de Goiás
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The production of alcoholic ferments from fruit is an attractive alternative for the food
industry, as this type of beverage has received strong acceptance from consumers.
Climate change and the search for wines with lower alcohol content and a search for a
concentration of glycerol and better aromas, led to studies in yeast co-cultures. Brazil is
one of the world's largest producers of fruits, including tropical fruit. Among the typical
species of Cerrado, Eugenia dysenterica DC, popularly known as Cagaita, is already used
in the manufacture of sweets, jellies, ice cream, soft drinks, juices and liqueurs. Regarding
the fermenting agent, yeast to Saccharomyces cerevisiae, with high potential for ethanol
production, and Saccharomyces kudriavzevii, a notable producer of glycerol, present
interesting and required characteristics in the fermented beverage industry. Thus, the
present work followed a central rotational experimental planning and a common factorial
planning to stipulate the concentration of the strains of Saccharomyces cerevisiae T-73
and Saccharomyces kudriavzevii CR-85, in order to understand how the interaction
between the yeasts occurs ethanol, biomass and glycerol responses. From the DCCR, it
was not possible to obtain significant models, since experiment 5 where there was pure
CR-85 strain did not produce ethanol and glycerol. From these results, it was followed by
common factorial planning, in which mathematical models could be obtained for the
prediction of ethanol, biomass and glycerol production. It was also possible to identify that
the assay with the highest concentration of CR-85 had an increase of glycerol, and the
assay with the highest ethanol production was one that contained a slightly higher content
of T-73 compared to CR-85. As for the volatile compounds, isoamyl alcohol was identified,
responsible for the aromas in the food industry, as well as ethyl acetate, considered an
ester acetate that gives the drinks fruit aromas. This research also presents details of the
kinetics of growth, substrate consumption and production of Saccharomyces cerevisiae
T-73 and Saccharomyces kudriavzevii CR-85 yeast products, in which the characteristics
inherent to each yeast can influence the behavior of the kinetic parameters, characterizing
the need to deepen studies on the metabolism of these yeasts.
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VALÉRIO JÚNIOR, M. F. R. Estudo de co-cultura entre Saccharomyces cerevisiae e Saccharomyces kudriavzevii para elaboração de uma bebida alcoólica fermentada à base de Cagaita (Eugenia dysenterica DC.). 2018. 108 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2018.