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Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça
Author(s) -
Duarte Whasley Ferreira,
de Sousa Márcio Vinicius Ferreira,
Dias Disney Ribeiro,
Schwan Rosane Freitas
Publication year - 2011
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.1750-3841.2011.02412.x
Subject(s) - lactobacillus fermentum , food science , cane , inoculation , sugar , sugar cane , chemistry , biology , lactic acid , horticulture , bacteria , agronomy , lactobacillus plantarum , genetics
The effect of Lactobacillus fermentum in co‐inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated. The co‐inoculation was first evaluated in flask fermentation, and subsequently, yeast and bacteria were co‐cultured at approximately 10 5 CFU/mL and 10 8 CFU/mL, respectively, in 4 consecutive batches. L. fermentum did not affect the growth or activity (sugar consumption and fermentation rate) of S. cerevisiae UFLA CA11 during fermentation. The physicochemical analysis revealed a higher concentration (Tukey test) of aldehydes (22.07 mg/100 mL anhydrous alcohol) in cachaça produced by co‐inoculation. Analysis of volatile compounds using GC‐FID demonstrated that cachaça produced by co‐inoculation had higher concentrations of acetaldehyde (25.15 mg/L), ethyl acetate (30.17 mg/L), and 2,3‐butanedione (170.39 μ/L), while cachaça produced by UFLA CA11 contained higher concentrations of ethyl lactate (1205.98 μ/L), propionic acid (127.97 μ/L), butyric acid (2335.57 μ/L), and 1‐pentanol (469.23 μ/L). The lowest concentration of acetic acid measured by HPLC was found in cachaça obtained with UFLA CA11. The sensory analysis, performed using the Mann–Whitney test, revealed that cachaça produced by co‐inoculation differed from that produced by UFLA CA11 in taste and aroma. Practical Application: This study reports on the use of a mixed culture of Saccharomyces cerevisae and Lactobacillus fermentum to produce cachaça and shows the influence of co‐inoculation of yeast and bacteria on the quality of this beverage.