Artículos de revistas
Fermentation Characteristics As Criteria For Selection Of Cachaça Yeast
Registro en:
World Journal Of Microbiology And Biotechnology. , v. 20, n. 1, p. 19 - 24, 2004.
9593993
10.1023/B:WIBI.0000013286.30695.4e
2-s2.0-1342269438
Autor
Oliveira E.S.
Rosa C.A.
Morgano M.A.
Serra G.E.
Institución
Resumen
The fermentation characteristics of 24 strains of Saccharomyces cerevisiae and one strain of Candida apicola, C. famata, C. guilliermondii, Hanseniospora occidentalis, Pichia subpelicullosa and Schizosaccharomyces pombe were evaluated for the production of cachaça. They were isolated from small cachaça distilleries (27), industrial cachaça distilleries (2) and one sugarcane alcohol distillery. The yeasts showed significant differences in ethanol yield, substrate conversion, efficiency, conversion factors of substrate into ethanol (Yp/s), cells (Yx/s), organic acids (Yac/s) and glycerol (Tg/s), and maximum specific growth rate (μmax). In general the S. cerevisiae strains showed better fermentation potential, with yields between 83 and 91% and μ max between 0.450 and 0.640 h-1, several of them being comparable with the high performance yeast used in the industrial production of ethanol, which was adopted as a reference. The non-Saccharomyces strains showed high efficiency, very low ethanol yield and very high Yac/s and Yg/s values, except Pichia subpelliculosa, which behaved very similarly to the S. cerevisiae strains. Hierarchical Cluster Analysis and Principal Component Analysis showed the fermentation yield (or substrate conversion) as being the variable which contributed most to the separation of the strains into different groups. 20 1 19 24 Andrietta, S.R., Andrietta, M.G.S., Serra, G.E., Leveduras não fermentativas - Processo de instalação e forma de detecção e eliminação (1997) STAB, Açúcar, Álcool e Subprodutos, 15, pp. 32-35 Andrietta, S.R., Migliari, P.C., Andrietta, M.G.S., Classificação das cepas de levedura de processos industriais de fermentação alcoólica utilizando capacidade fermentativa (1999) STAB, Açúcar, Álcool e Subprodutos, 17, pp. 54-59 Basso, L.C., Oliveira, A.J., Orelli, V.F.S.M., Campos, A.A., Gallo, C.R., Amorin, H.V., Dominância das leveduras contaminantes sobre as linhagens industriais avaliadas pela técnica de cariotipagem (1993) 5th Congresso National Da STAB: Proceedings of a National Workshop Held at Águas de São Pedro, São Paulo, Brazil, pp. 245-250. , ed. STAB Henry, R.J., Cannon, D.C., Winkelman, J., (1974) Clinical Chemistry Principles and Techniques, pp. 1280-1294. , New York: Harper and Row Publishers Inc. ISBN 06-141181-7 Kurtzman, C.P., Fell, J.W., (1998) The Yeasts: A Taxonomic Study, , Amsterdan: Elsevier Science Publishers. ISBN 0-44481312-8 MacGowan, M.W., Artiss, J.D., Strandbergh, D.R., Zak, B., A peroxidase-coupled method for the colorimetric determination of serum triglycerides (1983) Clinical Chemistry, 29, pp. 538-542 Morais, P.B., Rosa, C.A., Linardi, V.R., Pataro, C., Maia, A.B.R.A., Characterization and succession of yeast populations associated with spontaneous fermentations during the production of brazilian sugar-cane aguardente (1997) World Journal of Microbiology and Biotechnology, 13, pp. 241-243 Oliveira, E.S., (1988) Efeito Da Adição de Suplementos Nutricionais Na Fermentação Alcoólica de Melaço de Cana-de-açúcar Em Diferentes Temperaturas, , MS thesis, UFV, Viçosa, Brazil Pataro, C., Guerra, J.B., Petrillo-Peixoto, M.L., Mendonça-Hagler, L.C., Linardi, V.R., Rosa, C.A., Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil (2000) Journal of Applied Microbiology, 89, pp. 24-31 Pataro, C., Santos, A., Correa, S.R., Morais, P.B., Linardi, V.R., Rosa, C.A., Physiological characterization of yeasts isolated from artisanal fermentation in an aguardente distillery (1998) Revista de Microbiologia, 29, pp. 69-73 (1997) Multivariate Data Analysis for IBM PS Systems, Version 2.1, , Infometrix, Seattle, WA, USA Pirt, S.J., (1985) Principles of Microbe and Cell Cultivation, , Oxford: Blackwell. ISBN 063201455 Salik, F.L.M., Povh, N.P., Método espectrofotométrico para determinação de teores alcoólicos em misturas hidroalcoólicas (1993) 5th Congresso Nacional Da STAB: Proceedings of a National Workshop Held at Águas de São Pedro, São Paulo, Brazil, pp. 262-266. , ed. STAB (1993) SAS User's Guide: Statistics, , Cary, USA. ISBN 1555445543 Subden, R.E., Wine yeast: Selection and modification (1990) Yeast Strain Selection, 1st Edn, , ed. Panchal, C.J. New York: Marcel Dekker. ISBN 0824782763 Zimmermann, H.W., Studies on the dichromate method of alcohol determination (1963) American Journal of Enology and Viticulture, 14, pp. 205-213