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Production of Higher Alcohols and Short Chain Fatty Acids by Different Yeasts Used in Rum Fermentations
Author(s) -
FAHRASMANE L.,
PARFAIT A.,
JOURET C.,
GALZY P.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10492.x
Subject(s) - citric acid , fatty acid , food science , raw material , biomass (ecology) , chemistry , yeast , fermentation , biochemistry , biology , organic chemistry , ecology
The production of higher alcohols and short chain fatty acids by yeasts used in rum fermentations was greater by the Saccharomyces strains than by those belonging to the Schizosaccharomyces genus. There were also qualitative differences between these two genera. Among the organic acids of the raw material, citric acid and cisaconitic acid constitute a special feature of the composition of the resulting rums. Their presence entails the abundant production of biomass. Citric acid alone induced acrylic acid formation by strains of two species among the three studied.