Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Dato, Maria Cecília Fachine; Pizauro, João Martins; Mutton, Márcia Justino Rossini

doi:10.1590/s1517-83822005000100014

Cited by 27 publications

(27 citation statements)

References 14 publications

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“…These compounds have an inhibitory effect on acetic acid fermentation. Furthermore, methanol is toxic when present at levels above this level in fermented drinks (Dato et al, 2005). Glycerol was at a relatively low concentration (0.65 g/100 mL), which is a negative aspect, since this compound gives the wine a soft and sweet taste when in the range of 7-9 g/L (Clarke & Bakker, 2008).…”

Section: Resultsmentioning

confidence: 99%

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS  Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic acid (3 mg/L), shikimic + succinic acid (4 mg/L), lactic acid (300 mg/L), formic acid (180 mg/L), oxalic acid (3 mg/L), fumaric acid (3 mg/L) and itaconic acid (1 mg/L).Keywords: submerged fermentation; microfiltration; acetic acid bacteria; vinegar.Practical Application: Vinegar rice produced by a submerged fermentation process from alcoholic fermented rice.

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Section: Resultsmentioning

confidence: 99%

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Spinosa¹,

Júnior²,

Galvan³

et al. 2015

Food Sci. Technol (Campinas)

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“…Non-Saccharomyces yeasts studied by OLIVEIRA et al (2005) in small-scale sugar cane fermentations did not exert a negative influence on the sensory quality of the cachaça. Wild yeasts (Pichia silvicola, Pichia anomala and Dekkera bruxellensis) were also adequate for high-quality cachaça production, because these microorganisms produce acceptable concentrations of secondary compounds (DATO et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

et al. 2012

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This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression RESUMO Este trabalho teve por objetivo avaliar o efeito da fermentação espontânea/fermento natural (NF) sobre a qualidade fisico-química e aceitabilidade da cachaça, comparando-se com o fermento comercial (CF). O efeito do envelhecimento (maturação) da bebida foi também avaliado. Análises microbiológicas (plaqueamento em meios seletivos para contagem de leveduras totais/selvagens e bactérias) e físico-químicas (pH, acidez e sólidos solúveis) foram conduzidas nas amostras do mosto e do fermento coletadas durante três ciclos fermentativos (escala semi-industrial

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“…However, the yeast is commercially used for production of the alcoholic beverage lambic beer (24) and belongs to the natural microflora of sourdough (14). It has even been shown in a model fermentation that the yeast can produce ethanol and by-products (aldehydes and others) in accordance with the rules of the Brazilian legislation for cachaca, a national distilled beverage (6). D. bruxellensis obviously did not impair the production process, and we conclude that it is not a contaminant in this fermentation but instead the production organism.…”

mentioning

confidence: 99%

Dekkera bruxellensisandLactobacillus viniForm a Stable Ethanol-Producing Consortium in a Commercial Alcohol Production Process

Passoth

Blomqvist

Schnürer

2007

Appl Environ Microbiol

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The ethanol production process of a Swedish alcohol production plant was dominated by Dekkera bruxellensis and Lactobacillus vini, with a high number of lactic acid bacteria. The product quality, process productivity, and stability were high; thus, D. bruxellensis and L. vini can be regarded as commercial ethanol production organisms.We analyzed the population dynamics of yeasts and lactic acid bacteria (LAB) in a Swedish ethanol production plant. The production process runs as a continuous fermentation with recirculation of the yeasts. The substrate for fermentation is formed from wheat starch. The material is first liquefied with ␣-glucoamylase at 90°C and then further degraded by ␣-glucosidase at 60°C to release fermentable sugars. By this procedure, about 96% of the starch is degraded to fermentable sugar. The glucose concentration in the fermentor is always below 0.1 g/liter because of the substrate-limited continuouscultivation method (B. Johansson, personal communication). The process is started by mixing 1 ton of baker's yeast (Jästbolaget, Sollentuna, Sweden; cell viability, Ͼ90%) with the substrate in the fermentor (fermentor size, about 100 m 3 ). According to observations of the staff, it usually takes up to 3 weeks until stable fermentation is obtained; thereafter, the process can run stably for 2 or even more years. During the first 3 weeks, the process is prone to infections and stuck fermentation. After stabilization, the staff noticed a change in the cell shape of the production yeast, which was regarded by them either as a physiological adaptation to the harsh conditions in the fermentor (high cell density, sugar and oxygen limitation, a pH of about 3.5, and a temperature of 35°C) or as a selected genetic variant of the inoculated baker's yeast. Our intention was to analyze this genetic variant but also to investigate the role of potentially contaminating LAB.Samples were taken in January, March, and July 2006 from the fermentor, which had been running stably since July 2005. Appropriate dilutions of the fermentation broth were spread onto plates selective for either yeasts (malt extract agar containing 20 g/liter malt extract and 0.1 g/liter chloramphenicol) or LAB (de Man-Rogosa-Sharp medium containing 0.1 g/liter Delvocid). Surprisingly, during the first two samplings the number of LAB was very high, constituting about 70% of the total cell number (yeast plus LAB). At the last sampling, this relation had changed and the LAB were less than 10% of the total cell number (Table 1). However, these changes did not influence the ethanol concentration in the fermentor (B. Johansson, personal communication). The quantifications are based on CFU determinations on the selective media described above. It was not possible to perform microscopic counts because of the high number of particles in the industrial medium that were difficult to distinguish from microbial cells. From every sample, 20 yeast and 20 bacterial colonies were randomly chosen for PCR fingerprint analysis. For a comparison, we also anal...

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Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Cited by 27 publications

References 14 publications

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

Dekkera bruxellensisandLactobacillus viniForm a Stable Ethanol-Producing Consortium in a Commercial Alcohol Production Process

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