Indigenous and inoculated yeast fermentation of gabiroba (<Emphasis Type="Italic">Campomanesia pubescens</Emphasis>) pulp for fruit wine production |
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Authors: | Whasley Ferreira Duarte Disney Ribeiro Dias Gilberto Vinicius de Melo Pereira Ivani Maria Gervásio Rosane Freitas Schwan |
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Institution: | (1) Department of Biology, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-000, Brazil;(2) Unilavras, Lavras, Minas Gerais, 37200-000, Brazil |
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Abstract: | The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze
the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage
produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml−1. During indigenous fermentation, yeast population increased from 3.7 log CFU ml−1 to 8.1 log CFU ml−1 after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis
showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency
of a similar S. cerevisiae profile. The yeast non-Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola. Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected
strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in
alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba fruits showed
good potential for use in the production of fermented beverage. |
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