| Title: | Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaca |
| Author(s): | Duarte WF; de Sousa MV; Dias DR; Schwan RF; |
| Address: | "Dept. of Biology, Federal Univ. of Lavras (UFLA) CP 3037 - Campus Universitario, CEP 37.200-000 Lavras, MG, Brazil" |
| DOI: | 10.1111/j.1750-3841.2011.02412.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The effect of Lactobacillus fermentum in co-inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachaca (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 cachaca produced by co-inoculation. Analysis of volatile compounds using GC-FID demonstrated that cachaca 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 mu/L), while cachaca produced by UFLA CA11 contained higher concentrations of ethyl lactate (1205.98 mu/L), propionic acid (127.97 mu/L), butyric acid (2335.57 mu/L), and 1-pentanol (469.23 mu/L). The lowest concentration of acetic acid measured by HPLC was found in cachaca obtained with UFLA CA11. The sensory analysis, performed using the Mann-Whitney test, revealed that cachaca 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 cachaca and shows the influence of co-inoculation of yeast and bacteria on the quality of this beverage" |
| Keywords: | "Aldehydes Beverages/analysis/*microbiology Carbohydrates/analysis Chemical Phenomena Chromatography, High Pressure Liquid/methods Coculture Techniques/*methods Evaluation Studies as Topic Fermentation Food Handling/*methods *Food Microbiology Limosilactob;" |
| Notes: | "MedlineDuarte, Whasley Ferreira de Sousa, Marcio Vinicius Ferreira Dias, Disney Ribeiro Schwan, Rosane Freitas eng Research Support, Non-U.S. Gov't 2012/03/16 J Food Sci. 2011 Nov-Dec; 76(9):C1307-18. doi: 10.1111/j.1750-3841.2011.02412.x. Epub 2011 Oct 20" |
