ÃLCOOIS, ÃSTERES E ALDEÃDOS PRODUZIDOS POR DIFERENTES ISOLADOS DE Saccharomyces cerevisiae. / ALCOHOLS, ESTERS AND ALDEHYDES PRODUCED BY DIFFERENT Saccharomyces cerevisiae ISOLATES.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

In Brazil, there are few studies on the quality of sugar cane aguardente, but due the demands of the external market, product quality become an important aspect of the production chain. Generally, all stages of the distilled beverage preparation can influence flavor development. The objective of this study was to evaluate by GC the production of some secondary microbial metabolites of each isolate during growth and fermentation. Higher alcohol, aldehydes and esters in the sugar cane broth were quantified. Study was conducted in the Microbiology Laboratory in the Biology Department of the Federal University of Lavras (UFLA), where 8 isolates of Saccharomyces cerevisiae were used to inoculate sugar cane broth. From which samples were taken during growth to 5ÂB and fermentation 10ÂB, in a fed batch system. The following were analyzed: flocculation, ÂBrix, pH, tritrable acidity, higher alcohol: methanol, 1-propanol, isobutanol, 1-butanol, isoamÃlico, amylic, 1- hexanol, 2-3 butanediol and 1-3 butanediol, and the esters ethyl acetate, isoamyl acetate and propila butirate; and aldehyde: acetaldehyde. At the end of growth, the lowest flocculation rate was found in the CAT-1 isolate. The highest percentage of tritrable acidity was found in the PE-2 isolate. The isolated CA116 isolate presented the lowest pH. The lowest acetaldehyde concentration was found in VR-1; 1,3-butanediol was higher in PE-2, 1 propanol occurred in lower concentration in CAT-1. At the end of fermentation the highest flocculation rate was found in CA1162, that also presented greater percentage of tritrable acidity. The lowest ÂBrix was found in the VR-1 isolate, while the lowest pH was found in CAT-1. The lowest acetaldehyde concentration occurred in the CA1162 isolate. The highest concentration in 1,3-butanediol in the CA116 isolate, The lowest 1-Propanol lesser concentration was detected in CAT 1 and the highest concentration of ethyl acetate in the CA1183 isolate. The highest concentration of ethanol was detected in the VR-1 isolate at the end of fermentation. It was concluded that the UFLA CA116 isolate was best for cachaÃa manufacture.

ASSUNTO(S)

saccharomyces cerevisiae cromatografia lÃquida de alta eficiÃncia (clae) microbiologia industrial e de fermentacao fermentation saccharomyces cerevisiae fermentaÃÃo caldo de cana high performance liquid chromatography (hplc) sugar cane broth

ACESSO AO ARTIGO

Documentos Relacionados