Abstract
The fermentation characteristics of different strains of Saccharomyces cerevisiae isolated from sugar cane musts for the production of cachaca (Brazilian sugar cane spirit) and from beer musts were analyzed based on the kinetic parameters of alcoholic fermentation in mango pulp. The commercial pressed baker’s yeast was used as a standard inoculum. The results show that the yeast strains tested from sugar cane must and beer must had low fermentation performance when inoculated into mango pulp. They did not meet the selection criteria for fermentative cultures, such as productivity, efficiency, ethanol yield and ethanol production. It is observed that the commercial pressed baker’s yeast showed greater adaptability in the mango must than the other yeasts. Key words: Alcohol fermentation, industrial microbiology, mango, yeast.
Highlights
Fruit fermented beverages are promising products due to the tendency of their consumer acceptance as showed in researches, and to their contribution to the reduction in postharvest losses of perishable fruits (Sandhu and Joshi, 1995)
The fermentation characteristics of different strains of Saccharomyces cerevisiae isolated from sugar cane musts for the production of cachaça (Brazilian sugar cane spirit) and from beer musts were analyzed based on the kinetic parameters of alcoholic fermentation in mango pulp
The results show that the yeast strains tested from sugar cane must and beer must had low fermentation performance when inoculated into mango pulp
Summary
Fruit fermented beverages are promising products due to the tendency of their consumer acceptance as showed in researches, and to their contribution to the reduction in postharvest losses of perishable fruits (Sandhu and Joshi, 1995). Oliveira et al (2005) evaluated different yeast strains for the production of cachaça, a Brazilian sugar cane spirit From their observations, it was found that there are significant differences between the fermentation potential among different strains of S. cerevisiae and that the ethanol yield was the most important factor in the differentiation of the strains. Various techniques are being developed and used in order to increase the postharvest life of the fruit as well as to allow its full use Among these techniques is fermentation, which is a highly viable alternative for developing new products and adding value. It is an efficient and low-cost technology that has become one of the alternatives to the use of the fruits. This research was carried out to evaluate and compare the potential in a laboratory-scale mango pulp fermentation of seven strains of S. cerevisiae (LC03, LC06, LC07, LC17, UFMG 1007, UFMG 1031 and UFMG 905) from sugar cane musts for the production of cachaça and from musts used in the production of beer, compared with S. cerevisiae cells from commercial pressed baker’s yeast
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