Alcoholic Fermentation
Mostrando 13-24 de 166 artigos, teses e dissertações.
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13. Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes
Abstract Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microext
Food Sci. Technol. Publicado em: 21/07/2016
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14. Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters
ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three succ
Braz. arch. biol. technol.. Publicado em: 07/06/2016
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15. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1
Food Sci. Technol. Publicado em: 03/06/2016
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16. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1
This study aimed to verify the in vitro ability of beer fermentation residue (BFR) containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1) from a citrate-phosphate buffer solution (CPBS). BFR was collected at a microbrewery and prepared by drying
Braz. J. Microbiol.. Publicado em: 2015-06
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17. Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar.
Food Sci. Technol. Publicado em: 2015-03
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18. Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage
This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the mi
Food Sci. Technol. Publicado em: 2014-12
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19. Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance
Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur
Food Sci. Technol. Publicado em: 30/05/2014
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20. Characteristics of Saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation
Among the native yeasts found in alcoholic fermentation, rough colonies associated with pseudohyphal morphology belonging to the species Saccharomyces cerevisiae are very common and undesirable during the process. The aim of this work was to perform morphological and physiological characterisations of S. cerevisiae strains that exhibited rough and smooth col
Braz. J. Microbiol.. Publicado em: 04/03/2014
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21. Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must
Interactions between yeasts and lactic acid bacteria are strain specific, and their outcome is expected to change in simultaneous alcoholic -malolactic fermentations from the pattern observed in successive fermentations. One Oenococcus oeni strain Lalvin VP41TM was inoculated with two Saccharomyces cerevisiae strains either simultaneously, three days after t
Braz. J. Microbiol.. Publicado em: 2014
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22. Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety.
Braz. arch. biol. technol.. Publicado em: 2013-10
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23. Screening of native yeast from Agave duranguensis fermentation for isoamyl acetate production
In this work, fifty yeast strains, isolated from the spontaneous alcoholic fermentation of Agave duranguensis to produce mezcal, were tested using the double coupling system. These yeasts were from the genera Pichia, Torulaspora, Saccharomyces, Kluyveromyces, Deckera, Hanseniaspora, and Candida. P. fermentans ITD00165 was the best isoamyl acetate producer, y
Braz. arch. biol. technol.. Publicado em: 2013-06
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24. Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress
This study aimed to explore the variability in the metabolism of nine wild yeasts isolated from the sugarcane juice from a distillery in the Brazilian State of Mato Grosso. Cell viability under the stress conditions was evaluated. The yeasts were inoculated in the test tubes containing sugarcane juice adjusted from 12 to 21º Brix, ethanol from 6 to 12% in v
Braz. arch. biol. technol.. Publicado em: 2013-04