Bioflavored fermentations using a non-conventional encapsulated yeast

dc.contributorReyes Barrios, Luis Humberto
dc.contributorSánchez Camargo, Andrea del Pilar
dc.creatorValencia Velasco, Sebastián Felipe
dc.date.accessioned2022-07-22T14:24:14Z
dc.date.available2022-07-22T14:24:14Z
dc.date.created2022-07-22T14:24:14Z
dc.date.issued2022-07-13
dc.identifierhttp://hdl.handle.net/1992/59065
dc.identifierinstname:Universidad de los Andes
dc.identifierreponame:Repositorio Institucional Séneca
dc.identifierrepourl:https://repositorio.uniandes.edu.co/
dc.description.abstractNon-conventional yeasts are able to produce a variety of organoleptic profiles that could be explored in beers. Techniques such as Bioflavoring consist of the natural synthesis of compounds by a metabolic path that makes possible new sensory profiles using such non-conventional yeasts. The aim of this work was to study the production of terpenes by the GDPP pathway using a genetically modified non-conventional yeast (Saccharomyces cerevisiae (AE9)) for obtaining bioflavored fermentations. For comparison purposes, a neutral CEN.PK strain was also studied at the same fermentation conditions. Furthermore, those strains were encapsulated using calcium alginate, and the physical, chemical, and morphological properties of these capsules were studied. The fermentation kinetics were followed by the analysis of reactants and products by HPLC. The final composition analysis of fermentation was assessed with GC-MS analysis, resulting in the identification of terpenes such as D-limonene. Results also show Higher ethanol production in encapsulated fermentations as well as less astringency. To sum up, Saccharomyces cerevisiae (AE9) produces terpenoids compounds that are joined to capsules in fermentation resulting in a differentiated organoleptic profile.
dc.languageeng
dc.publisherUniversidad de los Andes
dc.publisherIngeniería Química
dc.publisherFacultad de Ingeniería
dc.publisherDepartamento de Ingeniería Química y de Alimentos
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dc.rightsAtribución 4.0 Internacional
dc.rightsAtribución 4.0 Internacional
dc.rightsAtribución 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.titleBioflavored fermentations using a non-conventional encapsulated yeast
dc.typeTrabajo de grado - Pregrado


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