« Previous AbstractStatikil sparked Paul Wood's interest    Next AbstractThe period gene and genetic differentiation between three Brazilian populations of Lutzomyia longipalpis »

ScientificWorldJournal

Title:		Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production
Author(s):		Bautista-Rosales PU; Ragazzo-Sanchez JA; Ruiz-Montanez G; Ortiz-Basurto RI; Luna-Solano G; Calderon-Santoyo M;
Address:		"Laboratorio Integral de Investigacion en Alimentos, Instituto Tecnologico de Tepic, Avenida Tecnologico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico ; Centro de Tecnologia de Alimentos, Universidad Autonoma de Nayarit, Ciudad de la Cultura 'Amado Nervo', 63155 Tepic, NAY, Mexico. Laboratorio Integral de Investigacion en Alimentos, Instituto Tecnologico de Tepic, Avenida Tecnologico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico. Instituto Tecnologico de Orizaba, Division de Estudios de Posgrado e Investigacion, Avenida Oriente 9 No. 852, 94320 Orizaba, VER, Mexico"
Journal Title:		ScientificWorldJournal
Year:		2014
Volume:		20141123
Issue:
Page Number:		163174 -
DOI:		10.1155/2014/163174
ISSN/ISBN:		1537-744X (Electronic) 2356-6140 (Print) 1537-744X (Linking)
Abstract:		"Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6 degrees GL) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at 28 degrees C, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains"
Keywords:		"*Beverages Discriminant Analysis Hydrocarbons, Aromatic/*metabolism Principal Component Analysis Rubus/*chemistry Saccharomyces cerevisiae/*metabolism Volatile Organic Compounds/metabolism;"
Notes:		"MedlineBautista-Rosales, Pedro Ulises Ragazzo-Sanchez, Juan Arturo Ruiz-Montanez, Gabriela Ortiz-Basurto, Rosa Isela Luna-Solano, Guadalupe Calderon-Santoyo, Montserrat eng Research Support, Non-U.S. Gov't 2014/12/17 ScientificWorldJournal. 2014; 2014:163174. doi: 10.1155/2014/163174. Epub 2014 Nov 23"