| Title: | Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts |
| Author(s): | Dos Reis KC; Arrizon J; Amaya-Delgado L; Gschaedler A; Schwan RF; Silva CF; |
| Address: | "Department of Biology, Federal University of Lavras, Postal Code 3037, Lavras, MG, 37200-000, Brazil. Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C., Normalistas Avenue # 800, Col. Colinas de la Normal, 44270, Guadalajara, Jalisco, Mexico. Department of Biology, Federal University of Lavras, Postal Code 3037, Lavras, MG, 37200-000, Brazil. cristinafsb@dbi.ufla.br" |
| Journal Title: | World J Microbiol Biotechnol |
| DOI: | 10.1007/s11274-018-2535-3 |
| ISSN/ISBN: | 1573-0972 (Electronic) 0959-3993 (Linking) |
| Abstract: | "Vinasse is a waste obtained from the production of beverages, such as tequila and cachaca. The presence of acids, alcohols, sugars, minerals, amino acids, peptides, and nitrogen salts make vinasse a hazardous liquid waste to the environment, affecting the fauna, flora, and microbiota of rivers and lagoons. This study used biological treatment concomitant to volatile compound production. The yeasts used in the study were Saccharomyces cerevisiae (CCMA 0187 and CCMA 0188), Candida parapsilosis (CCMA 0544), and Pichia anomala (CCMA 0193). A higher percentage reduction in chemical and biochemical oxygen demand was observed in the tequila vinasse than in the cachaca vinasse. However, a higher production of volatile compounds was observed in the cachaca vinasse. C. parapsilosis CCMA 0544 produced the highest concentration of 2-phenylethanol (162 mg L(-1)). These results indicated that the environmental damage of vinasse can be reduced by treating vinasse with yeasts, and this treatment produces aroma compounds. This biological treatment has high economic potential, especially for the tequila industry" |
| Keywords: | Agave/chemistry/microbiology *Alcoholic Beverages Alcohols/metabolism Biological Oxygen Demand Analysis Biomass Candida/metabolism Environmental Pollution/prevention & control Fermentation Flavoring Agents/*metabolism Hydrogen-Ion Concentration *Industria; |
| Notes: | "MedlineDos Reis, Kelly Cristina Arrizon, Javier Amaya-Delgado, Lorena Gschaedler, Anne Schwan, Rosane Freitas Silva, Cristina Ferreira eng Germany 2018/09/30 World J Microbiol Biotechnol. 2018 Sep 28; 34(10):152. doi: 10.1007/s11274-018-2535-3" |
