Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Abstract

In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of this fruit, which reaches about 85% of the annual production of 1 million tons. This work focuses on the development of an alcoholic product obtained by the fermentation of cashew apple juice. The inoculation with two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, were standardized to a concentration of 10(7 )cells ml(-1). Each inoculum was added to 1,500 ml of cashew must. Fermentation was performed at 28 ± 3°C and aliquots were withdrawn every 24 h to monitor soluble sugar concentrations, pH, and dry matter contents. The volatile compounds in fermented products were analyzed using the gas chromatography/mass spectrometry (GC/MS) system. After 6 days, the fermentation process was completed, cells removed by filtration and centrifugation, and the products were stabilized under refrigeration for a period of 20 days. The stabilized products were stored in glass bottles and pasteurized at 60 ± 5°C/30 min. Both fermented products contained ethanol concentration above 6% (v v(-1)) while methanol was not detected and total acidity was below 90 mEq l(-1), representing a pH of 3.8-3.9. The volatile compounds were characterized by the presence of aldehyde (butyl aldehyde diethyl acetal, 2,4-dimethyl-hepta-2,4-dienal, and 2-methyl-2-pentenal) and ester (ethyl α-methylbutyrate) representing fruity aroma. The strain SCT was found to be better and efficient and this produced 10% more alcohol over that of strain SCP.

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

“…The so-called "fusel or higher alcohols", such as β-phenylethyl alcohol, are either derived from the conversion of amino acids via the Ehrlich pathway or synthesized from sugars [27,47]. They contribute positively to the aroma profile by themselves and because they serve as precursors for the formation of acetate esters [27]. CAJ is rich in amino acids such as alanine, serine, leucine, phenylalanine, proline, glutamic acid, tyrosine, and aspartic acid.…”

“…The aromatic β-phenylethyl alcohol is derived from the amino acid phenylalanine, whereas phenylethyl acetate is synthesized from β-phenylethyl alcohol. The presence of both compounds is remarkable for the global aroma as they are known to impart herbaceous and rose nuances in the fermented beverages [27].…”

“…Moreover, yeast species of the genera Saccharomyces and Hanseniaspora have been demonstrated to have the capacity of producing bioethanol when growing in this substrate [19][20][21]. Finally, CAJ has been used to produce probiotic beverages employing lactic acid bacteria [22][23][24][25][26] and alcoholic beverages using the yeasts Saccharomyces cerevisiae and S. bayanus [2,27,28].…”

Anacardium occidentale

“…Residual sugar concentrations were low in almost all fermentations (around 3.00 g/l) with conversions ranging from 44.80% to 96.50%, showing efficiency of 85.30-98.52% and operational stability of the biocatalyst for ethanol fermentation. Araújo et al (2011) utilised two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, for fermentation of cashew apple juice to produce an alcoholic product.…”

Two Types of New Natural Materials for Fruit Vinegar inPrunusPlants

“…For these reasons, we developed the new, functional and special products will help stronger the body and economic recovery. Microbial fermentation have been efficient biocatalysts to make the functional foods, this is a suitable method to solve above problems [3][4][5][6][7]. However, fruits vinegar is not only used as a seasoning but also play important roles, such as antioxidant, digestive, lipid lowering effects, and regulations of blood-pressure, these results in the vinegar can resist or assist cure the imbalanced fat or excess energy intake harm [8][9][10].…”