Estudo de algumas caracteristicas bioquimicas de levedura isoladas de bebidas alcoolicas andinas e brasileiras e de amostras de flores, frutas, melaço e mosto de usinas de açucar e alcool

AUTOR(ES)
DATA DE PUBLICAÇÃO

1990

RESUMO

The objective of this research was to use a variety of alcoholic beverages, molasses, and mashes from sugar and alcohol stations, flowers and fruits, as a source of yeasts for the study of the fermentation capability of the strains isolated and their possible utilization in ferment active processes. Beverages from the mountain region of the Andes, i.e. from Peru, Chile, Bolivia and Colombia, together with others from Brazil, were collected for this purpose. All of the beverages were produced by home-brewing. A total of 511 strains were isolated, and of these 132 were obtained from forty five alcoholic beverages such as chicha, jora, algarrobo, champú, masato e amendoim, which are found in the Andes region The remaining strains were isolated from fruits such as peach, papaya, nectarine, banana, pear, orange, avocado, apple, passion fruit and star fruit; from flowers; brazilian alcoholic beverages (i.e. tucupi, beiju, taruba); sugar cane juice and samples from sugar and alcohol stations. The strains isolated from the 45 samples of beverages found in the Andes region were submitted to the TIC (2, 3, 5 tripheniltetrazollum chloride) coloration test, resulting in 16,58% of strains with red colour; 55,36% exhibiting pink colour and 28,06% showing white colour. The alcohol production by the 132 strains isolated from the Andes region s beverages was investigated using the production of CO2 as an indication of the fermentation yield. Fleischmann and Itaiquara commercial strains of S. cerevisiae were used as standards. Seven strains were obtained which showed higher fermentation capability than the standards (20g of CO2). They were identified as belonging to the genus Saccharomyces, The yeast strains isolated from the Andes and Brazil s alcoholic beverages and from flowers and fruits were tested for their ability to grow at different temperatures and also for the presence of "Killer" factors. 364 strains (71,33%) were classified as mesophilic, 147 (28,77%) as thermophilic, from which 105 (80,54%) were able to grow at 46ºC and 3 (0,59%) at 47°C. Two strains (9-75 and 15-78) were identified as Candia sp. and produced Killer factor K1. Two strains (183 and 185) were identified as belonging to the genus Torulaspora and one strain (22-90) as belonging to the genus Pichia, which showed spectrum of sensibility and Killer factor differing from the classification suggested by Wickner (1979).

ASSUNTO(S)

bebidas alcoolicas levedos

ACESSO AO ARTIGO

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