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Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non‐ Saccharomyces yeast
Author(s) -
Ribeiro Luciana Silva,
Duarte Whasley Ferreira,
Dias Disney Ribeiro,
Schwan Rosane Freitas
Publication year - 2015
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.218
Subject(s) - fermentation , food science , chemistry , yeast , brix , ethanol , ethanol fuel , brewing , ethyl acetate , acetic acid , sugar , saccharomyces cerevisiae , ethanol fermentation , saccharomyces , cane , biochemistry
The potential of Saccharomyces cerevisiae (strains UFLA CA11 and UFLA FW15) and Pichia caribbica (UFLA CAF733) to produce a fermented sugarcane and pineapple drink was evaluated. Co‐ and pure cultures using different proportions of sugarcane juice and pineapple pulp (80:20, 70:30 and 60:40) were prepared. The sugar concentration of the must was adjusted to 16° Brix and was inoculated with approximately 7 log CFU/mL. After a preliminary test and based on higher concentrations of desirable volatile components, low production of acetic acid, high production of ethanol, and kinetic parameters, P. caribbica was chosen to perform the fermentation in 5 L batches. The fermentation performed with P. caribbica in the proportion of 60:40 showed a yield in ethanol of 0.45 g/g, an ethanol productivity of 1.32 g/L/h and a fermentation efficiency of 88.22%. The maximum ethanol concentration was 79.78 g/L and P. caribbica increased concentrations of desirable volatile compounds, such as 2‐phenyethanol, 2‐methyl‐1‐propanol, 3‐methyl‐1‐butanol, ethyl acetate and phenylethyl acetate. Copyright © 2015 The Institute of Brewing & Distilling