Fermented Apple Juice Research Articles

Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions

Probiotics are commonly added to dairy foods, but due to intolerances and allergies associated with dairy consumption there has been a growing interest in alternative delivery systems. Thus, the viability of Lactobacillus plantarum NCIMB 8826 in a non-alcoholic lactic acid fermented apple juice during 15 d of storage at 4 °C when exposed to simulated gastric and intestinal conditions was evaluated. Tests were conducted on apple juice containing free L. plantarum cells or cells that were immobilized on pectin and added to the juice. During fermentation, the viability of free cells decreased to 7.44 log CFU/mL and the immobilized cells increased to 8.05 log CFU/mL. A decline was observed in the pH and °Brix of the juices with free and immobilized cells, while the lactic acid content increased. All samples except for the juice with free cells at 0 d of storage maintained more than 107 viable CFU/mL when exposed to simulated gastric and intestinal conditions. Fermented apple juice containing immobilized cells during 15 d of refrigerated storage can be used as a functional food for consumers desiring non-dairy probiotic beverages.

Effect of maltose on cell growth and amylase production by Lactobacillus amylovorus DSM 20531T

Patulin, a poisonous compound produced by Aspergillus, Byssochlamys, and Penicillium, is widely existed in fruits. The control of patulin has always been an important aspect in fruit products processing. As a kind of probiotic, lactic acid bacteria have been usually applied to the fermentation of many kinds of fruit juice, and exhibit promising access on patulin control for its high efficiency and safety. This article aims to screen probiotic strains that have a good capacity for patulin control during juice fermentation. In this study, six LAB strains were used for the fermentation of apple juice, and their ability for the removal of patulin in apple juice fermentation and in vitro digestive model were evaluated. The results indicated that all tested strains were eligible for apple juice fermentation. During this process, 53.14 % of patulin in apple juice (500 μg/L) can be detoxified by Lactobacillus pentosus (DSM 20314) in 24 h and that of the other strains were in the ranging of 13.3%–30.34 %. And in vitro digestive model, all the strains reduced 17.6%–44.2 % of patulin. The stability testing further determined that the removal of patulin was mainly carried out by degradation. Based on this, the optimized test results revealed that with the inoculation proportion of 5 % and shaking incubation, patulin spiked in apple juice can be effectively degraded by L. pentosus (DSM 20314), which has a good fermentation performance and exhibits a great potential in patulin control during apple juice fermentation and digestion.

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

Production of fermented apple beverages is spread all around the world with specificities in each country. ‘French ciders’ refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.

Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature.

In this work, the effect of initial sugar concentration and temperature on the production of ethanol by Saccharomyces cerevisiae CCA008, a flocculent yeast, using cashew apple juice in a 1L-bioreactor was studied. The experimental results were used to develop a kinetic model relating biomass, ethanol production and total reducing sugar consumption. Monod, Andrews, Levenspiel and Ghose and Tyagi models were investigated to represent the specific growth rate without inhibition, with inhibition by substrate and with inhibition by product, respectively. Model validation was performed using a new set of experimental data obtained at 34°C and using 100gL-1 of initial substrate concentration. The model proposed by Ghose and Tyagi was able to accurately describe the dynamics of ethanol production by S. cerevisiae CCA008 growing on cashew apple juice, containing an initial reducing sugar concentration ranging from 70 to 170gL-1 and temperature, from 26 to 42°C. The model optimization was also accomplished based on the following parameters: percentage volume of ethanol per volume of solution (%V ethanol/V solution), efficiency and reaction productivity. The optimal operational conditions were determined using response surface graphs constructed with simulated data, reaching an efficiency and a productivity of 93.5% and 5.45gL-1h-1, respectively.

Preparation of Probiotic Apple Juice by Lactic Acid Fermentation

Fermentation of apple juice was done for 72 hrs by lactic acid bacteria (Lactobacillus plantarum and Streptococcus thermophilus)and physico-chemical characteristics of fermented apple juices were recorded at 0. 24, 48 and 72 hrs intervals. On the basis of highest lactic acid bacterial counts, rate of fermentation (°B/24hr), acidity, sugar utilization percentage, retention of ascorbic acid and total phenols, antioxidant activity and antimicrobial activity against pathogenic bacteria such as E. coli and S. aureus, while lowest pH, coliform, yeast and mold counts, the best treatments L. plantarum 107cfu/ml for apple fermented apple juice was selected for storage study viz. During fermentation both vitamin C and total phenols declined, while, the antioxidant activity, antimicrobial activity, viable cell counts and lactic acid bacteria counts were increased. As the antimicrobial activity increased, the counts of coliform, yeast and mold declined. During storage of selected treatment of fermented apple juice for four weeks at 4°C retained physico-chemical parameters above the value of significance. Lactic acid bacteria remained viable in prescribed number (4.76–6.00 × 106 cfu/ml), acid and bile resistance, imparted antimicrobial activity and antioxidant activity to the apple juices during storage and thus, could be called as probiotics juices. Based on the sensory evaluation (visual colour and flavours) of fermented apple juice, it was concluded that lactic acid fermentation did not influence the desirable characteristics of apple juices. So the probiotic juices were acceptable. Identification of lactic acid bacteria by biochemical test concluded that the bacteria were L. plantarum in apple juices which were inoculated in juices for fermentation, after storage apple juice were suitable for lactic acid fermentation to produce a probiotic beverage. So, this juice can serve as healthy beverage for vegetarians and lactose allergic consumers.

메주에서 분리한 Lactobacillus plantarum JBE245를 이용한 사과 발효 음료 제조

메주에서 분리한 Lactobacillus plantarum JBE245를 이용한 사과 발효 음료 제조

Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties.

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality.

Purification of Pectin Lyase fromByssochlamys fulva: Its Application in Wine Fermentation

Pectin lyase from Byssochlamys fulva was purified to homogeneity by ammonium sulfate precipitation, ion exchange chromatography and gel filtration. The purified pectin lyase exhibited single band of molecular mass, 29 kDa, as confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The purified enzyme had an optimum activity at pH 4.5, reaction temperature at 25C and incubation time at 60 min. It was activated by Ca2+, Mg2+, sodium arsenate, L-cysteine, ascorbic acid and β-mercaptoethanol, and significantly inhibited by Zn2+, Mn2+, Fe3+, sodium dodecyl sulfate (SDS), mercuric chloride, cinnamic acid, chlorogenic acid, p-coumaric acid, ferulic acid and salicylic acid. It had specificity toward polygalacturonic acid (0.1% w/v). Purified enzyme was used for apple juice fermentation and clarification of wine. Fermentation was carried out for 30 days. The amount of carbohydrates decreased from 160 to 142.28 μg/mL; the amount of phenolics increased from 0.42 to 1.02 mg/mL and ethanol from 6.6 to 9.01%, respectively, when juice was treated with pectin lyase. Practical Applications Pectinases play a significant role in many industrial applications such as in fruit juice, wine fermentation, tea and coffee fermentation, waste water treatment, textile and paper-making industries. In winemaking, pectin lyase preparations, often in combination with cellulase and hemicellulase, are used to increase the degradation of skin cell walls in order to obtain an increased pressing yield and improved clarification processes, extraction of color and aroma precursors during maturation. Pectinases can be used to prevent filter clogging prior to bottling. Purification of enzymes is very important to understand their affinity for particular substrates. Most of the commercial applications of enzymes do not always need their homogeneous preparation; a certain degree of purity is required. For the extraction and clarification of apple wine, significant results were observed using purified pectin lyase in comparison with both positive (inactive enzyme was added) and negative (no external enzyme was added) control.

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

ABSTRACT Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the one with the best bacterial growth performance during fermentation by Lactobacillus strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highest bacterial growth was evaluated for bacteria viability during 4 weeks of cold storage, superoxide dismutase (SOD) activity and folates production analyzed through HPLC/fluorimetry. Acceptability of fermented juice was appraised through hedonic analysis. Lactobacilli counts were the highest in apple and the lowest in orange juices at t = 48 h. In most cases, bacteria counts were higher in fermented (5.5 to 9.5 log CFU/ml) than in supplemented apple juices (4.2 to 5.7 log CFU/ml), at the 4th week of cold storage. SOD activity was significantly increased in all apple juices fermented by commercial Lactobacilli strains. Folates were produced in apple juices fermented by Lactobacillus plantarum and Lactobacillus rhamnosus. Apple juice was the best substrate for Lactobacillus growth and, considering bacterial viability and overall acceptance by the panelists, Lactobacillus acidophilus L10 was the most suitable strain for apple juice fermentation.

Cider Apple Native Microbiota Characterization by PCR-DGGE

The surface microbiota of different recognized apple varieties used to elaborate a Protected Designation of Origin cider was studied to analyse the microbial diversity and its potential link to the microorganisms involved in the cider fermentation process. The V3 region of the bacterial 16S gene and the D1 domain of the eukaryotic 26S gene were amplified by polymerase chain reaction (PCR) and analysed by denaturing gradient gel electrophoresis (DGGE). The most intense bands found in the DGGE profiles were sequenced and compared with those in the GenBank database. The profiles showed a high microbial diversity, but little variation was found among the varieties. Identification of the bands showed that the usual species associated with an apple juice fermentation were not found, suggesting that the microorganisms responsible for spontaneous fermentation come from the equipment and the production environment. Copyright © 2015 The Institute of Brewing & Distilling

Antimicrobial Activity of a Novel Pichia membranifaciens Strain Isolated from Naturally Fermented Cashew Apple Juice

Yeasts form a natural and dominant surface flora on the cashew apple and fermented cashew apple juice due to its rich nutritional content. In the present study, yeast flora from naturally fermented cashew apple juice was studied. Based on different colony characters on potato dextrose agar, 11 different types of yeasts were isolated. The yeast strain ICARG 16 was further characterized and based on morphological, biochemical and 26S rDNA sequencing. The strain was identified as Pichia membranifaciens. The antimicrobial activity of cell free extract of the strain ICARG 16 was studied against Staphylococcus aureus MTCC 1144 and found to inhibit the growth of the pathogen. The isolate could tolerate 10 % of ethanol, showed growth at 27 °C, in 50 % glucose. The strain did not exhibit amylase, protease, pectinase and cellulase activity, however, it showed urease activity. Thus the naturally occurring yeast isolates P. membranifaciens ICARG16 may be of pharmaceutical interest.

Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

The stability of nonfermented cashew apple juice (control) and the fermented juice with Lactobacillus casei NRRL B-442 (sweetened and nonsweetened samples) was investigated along the storage at 4 °C for 42 days. The viability of the probiotic bacteria, sugars, lactic acid, and vitamin C content besides color, antioxidant activity, enzyme activity, and sensory characteristics of probiotic cashew apple juice was evaluated. It was observed that viable cell counts increased in the probiotic cashew apple containing sucrose (8 % w/v) along the storage period. Viable cell counts were always higher than 8.00 Log CFU/ml throughout the storage period. Ascorbic acid loss was higher in the nonfermented juice (40 %) compared to the fermented juice (23 %). The same behavior was observed for antioxidant activity and total polyphenolic compounds content, conferring nutritional benefits to this functional food. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In the fermented sample, higher reduction (>70 %) in the polyphenol oxidase enzyme activity was observed. During storage, the increase in the chroma values from 3.2 to 5.0 indicated that the yellow color became more vivid. Sensory analysis of the fermented cashew apple juice revealed that the product was well-accepted, with acceptance percentages above 80 % for the sweetened juice at the end of the storage period.

Quantity of food attractant and size of the container orifice affect catch in Carpophilus spp. traps

AbstractAttract‐and‐kill traps containing aggregation pheromone and food attractant have been developed in Australia to control Carpophilus spp. (Coleoptera: Nitidulidae) in orchards. Two field experiments were conducted in cherry and stone fruit orchards. One aimed to identify an appropriate size of orifice in co‐attractant containers releasing either of two types of food attractants while keeping the amount of attractant fixed. Initial findings suggested that a 6.0 cm orifice was appropriate so another experiment was conducted to identify an appropriate amount of food attractant to be used in traps while keeping the size of orifice fixed at 6.0 cm. In experiment one, orifice sizes of 2.5 cm, 6.0 cm and 9.0 cm were used in traps baited with 120 mL of either fermented apple juice or liquid synthetic food attractant. Traps with a 6.0 cm orifice caught the most Carpophilus spp. followed by 9.0 cm and 2.5 cm but there were no significant differences in catch between the three orifice sizes. In experiment two, traps were baited with 120, 300 and 500 g or mL of either solid artificial beetle‐rearing medium or liquid synthetic food attractant. Traps baited with synthetic solutions caught significantly (P < 0.05) more beetles than traps baited with solid food medium except for the 500 g solid food traps. There were no significant differences in catch between the three amounts of synthetic solution. Traps with 500 g of solid food medium caught significantly (P < 0.05) more beetles than those with 300 g and 120 g.

FERMENTATION OF WHOLE APPLE JUICE USINGLACTOBACILLUS ACIDOPHILUSFOR POTENTIAL DIETARY MANAGEMENT OF HYPERGLYCEMIA, HYPERTENSION, AND MODULATION OF BENEFICIAL BACTERIAL RESPONSES

ABSTRACT Apple juice from four cultivars were fermented for 0, 24, 48 and 72 h using Lactobacillus acidophilus and their effects related to management of hyperglycemia, hypertension, inhibition of Helicobacter pylori and proliferation of probiotic Bifidobacterium longum were evaluated using in vitro models. All the assays were carried out at fermented acidic pH and by adjusting the pH to 6.0–7.0. Total soluble phenolics, 2,2-diphenyl-1-picrylhydrazyl-linked free radical-scavenging activity and α-amylase inhibition decreased over 72 h. Overall, α-glucosidase inhibition and hypertension-relevant angiotensin-converting enzyme inhibition decreased after 72 h for pH-adjusted samples, whereas contrasting results were obtained for fermented acidic pH samples. Only at 48- and 72-h fermented acidic pH samples had H. pylori inhibitory activity. Further investigations into mechanisms using proline revealed that H. pylori inhibition was not through inhibition of proline oxidation via proline dehydrogenase. No inhibition was observed when samples that had H. pylori inhibition were further tested for their effect on probiotic Bifidobacterium longum growth. PRATICAL APPLICATIONS In this study, for the first time, fermentation of apple juice using lactic acid bacteria was shown to have relevance in managing hyperglycemia and hypertension using in vitro models. This approach was also shown to have potential to inhibit stomach ulcer relevant bacterium Helicobacter pylori. Further, we also established that fermented extracts will not inhibit the beneficial intestinal lactic acid bacteria. This research provides biochemical rationale for further in vivo studies based on the in vitro enzyme assay models used in this study. Further, this study can provide biochemical rationale for the development of fermented food design strategies that can have potential to reduce hyperglycemia linked to type 2 diabetes and related chronic diseases. This research also provides new approaches to develop low-cost, natural antimicrobials with no side effects, which can be used as whole food dietary bioactive to manage and/or prevent infectious and diet-linked chronic diseases.

사과식초 제조를 위한 사과주스의 초산발효 최적화

초산발효조건에 따른 사과주스의 발효특성을 알아보기 위하여 flask scale에서 초기 알코올 농도, 당농도, 초산농도 및 종초접종량 조건에 따른 초산발효를 실시하였다. 초기 알코올농도 3, 5, 7, 9%를 달리하여 사과주스의 초산발효를 12일간 실시한 결과 알코올 함량 5% 일때 발효 10일 째 산도가 최대치 5.88%로 측정되었으며, 알코올 함량이 9%일 경우 초산발효가 정상적으로 진행되지 않았다. 초기 당 농도 1, 5, 10, 14 <TEX>$^{\circ}Brix$</TEX>로 달리하여 초산발효를 실시한 결과 1 <TEX>$^{\circ}Brix$</TEX>의 경우 산도가 다른 조건에 비해 서서히 증가하여 발효 12일차에 산도 4.48%로 측정되었으며, 5, 10 <TEX>$^{\circ}Brix$</TEX>가 상대적으로 빠른 시간 내에 산도 4% 이상 생성됨을 알수 있었다. 초기 산도를 0.3, 0.5, 1, 1.5 및 2%로 달리하여 초산발효를 실시한 결과 초기 산도가 1% 이상일 때는 발효가 원활히 진행되는 것으로 나타났다. 종초 접종량은 10%, 15% 이상일 때 초산발효가 정상적으로 진행되어 발효 8일차에 산도가 각각 5.60, 6.05%에 도달하였다. 따라서, 사과주스를 이용한 초산발효시에는 알코올농도 5%, 초기 당농도 5 <TEX>$^{\circ}Brix$</TEX> 이상, 초기 산도 1.0% 이상 및 종초 접종량 10% 이상이 적절할 것으로 생각된다. 산업적 규모의 초산발효 전단계로서 Mini-jar fermentor를 이용하여 초산발효를 실시한 결과 14 <TEX>$^{\circ}Brix$</TEX> 사과농축액 2L에 알코올 7%와 <TEX>$30^{\circ}C$</TEX>, 300 rpm에서 활성화 된 종초 10%(총산함량: 4.03%)를 접종하여 초기산도를 약 1.0%로 조정한 후 <TEX>$30^{\circ}C$</TEX>, 300 rpm, 1.0 vvm으로 통기하여 초산발효를 실시한 후 시간대별로 분취하여 분석한 결과 Flask scale에서 보다 시간이 많이 단축되어 48 hr 발효하였을 때 산도 5% 이상의 식초를 생산할 수 있었다. This study was conducted to determine the acetic-acid fermentation properties of apple juice (initial alcohol content, apple juice concentration, acetic-acid content, and inoculum size) in flask scale. At the acetic-acid fermentation of apple juice with 3, 5, 7, and 9% initial alcohol content, the maximum acidity after 10-day fermentation was 5.88% when the initial alcohol content was 5%. The acetic-acid fermentation did not proceed normally when the initial alcohol content was 9%. When the initial Brix was <TEX>$1^{\circ}$</TEX>, the acidity gradually increased, and the acidity after 12-day acetic-acid fermentation was 4.48%. Above 4% acidity was attained faster when the apple juice concentration was 5 and 10 <TEX>$^{\circ}Brix$</TEX> than when it was 1 and 14 <TEX>$^{\circ}Brix$</TEX>. When the initial acidity was 1% or above (0.3, 0.5, 1.0, and 2.0%), the acetic-acid fermentation proceeded normally. The acetic-acid fermentation also proceeded normally when the inoculum sizes were 10 and 15%, and the acidity after eight-day acetic-acid fermentation was 5.60 and 6.05%, respectively. Therefore, the following were considered the optimal acetic-acid fermentation conditions for apple cider vinegar: 5% initial alcohol content, 5 <TEX>$^{\circ}Brix$</TEX> or above apple juice concentration, 1.0% or above initial acidity, and 10% or above inoculum size. Apple cider vinegar with above 5% acidity can be produced within 48 h under the following acetic-acid fermentation conditions: 7% initial alcohol content, about 1% initial acidity, and 10% inoculum volume at <TEX>$30^{\circ}C$</TEX>, 30 rpm, and 1.0 vvm, using 14 <TEX>$^{\circ}Brix$</TEX> apple juice in a mini-jar fermentor as a pre-step for industrial-scale adaptation.

사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링

The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, ), fermentation time(48/54/60/66/72h, ), and fermentation temperature(24/26/28/30/, )] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was . The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and temperature.

국산 포도로부터 분리한 야생효모의 동정 및 특성

Several wild yeasts were isolated from Korean grape varieties before and during spontaneous fermentation. Among them, four strains were isolated based on the alcohol content and flavor production in wine after fermentation of apple juice. In this study, the four yeast strains were identified and characterized. PCR-restriction fragment length polymorphism analysis of ITS I-5.8S-ITS II region with restriction endonuclease Hae III and Hinf I resulted in that all the strains showed a typical pattern of Saccharomyces cerevisiae. Pulse field gel electrophoresis showed three different chromosome patterns with a same band between strains SS89 and SS812. When ITS I-5.8S-ITS II sequences of the four strains were compared with one another, they were similar to those of Saccharomyces cerevisiae CBS 4054 type strain. Identity of the sequences was higher than 97% with those of the type strain. Phylogenetic analysis showed based on the sequences showed they were genetically closed to the type strain. The four identified strains were tested in a medium containing 200 ppm potassium metabisulfite, and the MM10 and WW108 inhibition rates resulted at up to 24 h. The four strains were tested at an incubation temperature of . The 30% sugar concentration in the medium (w/v) showed the highest growth in 36 h, especially in the case of SS89, which was close to growth 40. The four strains were tested in an 8% ethanol medium (v/v). Alcohol tolerance was initially kept in the incubation process. The strains began to adapt, however, to the exceeded resistance. The four strains showed the lowest inhibition rate at 24 h.

Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate

The production of lactic acid by Lactobacillus casei B-442 was studied and modeled. Sugar feedstock was provided using cashew apple juice, an alternative glucose and fructose feedstock that proved to yield high concentrations of lactic acid. The fermentations were carried out in a 1-L fermenter under constant agitation (150 rpm) and controlled pH (6.5). Lactic acid production was evaluated through a dynamic study, varying the initial concentration of sugar in the range of 20 to 60 g/L. Biomass, reducing sugars, and lactic acid concentration were measured throughout the experiments. The highest production of lactic acid (59.3 g/L) was obtained operating the fermentation with 60 g/L of reducing sugar from the cashew apple juice. A rigorous kinetic model was developed for batch fermentation of cashew apple juice for lactic acid production by L. casei B-442. The growth of biomass and lactic acid production were affected by substrate limitation, substrate inhibition and lactic acid inhibition. The model assumed growth- and non-growth-associated lactic acid production and a term for microorganism death was also included in the model. Parameters of the kinetic model were determined based on experimental data by using the least mean squares method and Levenberg–Marquardt algorithm. The model validation was performed and the model was statistically able to fit the profiles for growth of biomass, sugar consumption and lactic acid production. The optimization of the process, using the model, was carried out and the optimum operating conditions aiming highest productivity, lowest production cost and highest gross profit are presented.

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast (Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n-propanol, iso-butanol, and iso-amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t-test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n-propanol, iso-butanol, and iso-amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280mg/100mL of fruit brandy containing 40% ethanol.

Productos a base de jugo de manzana : aprovechamiento agroindustrial de un excedente

This is a technological proposal for finding ways to maximize the use of the increasing surplus of apples in the Uruguayan fruit growing industry. This paper is meant as a contribution to identify industrial alternatives, by developing a number of apple based products that may be used for internal consumption and also for export. The variety of apple being used is Malus domestica (its commercial name is Cripp`s Pink). Among the products on trial there were fermented and not fermented beverages, such as: apple juice with soda, dry cider, diluted carbonated cider, carbonated cider with no dilution, bottle fermented cider (Champenoise Method), apple liquor, and apple juice with a touch of ethyl alcohol. In all cases the elaboration process in the primary stages is similar, and in the following stages it gets more specific depending on the product being made. All the products were analyzed from a physicochemical and sensorial point of view. The results obtained have proved that it is technically possible to obtain very good products, and that there is a real possibility for industrialization. We expect to have shown different alternatives to solve an important problem in the fruit growing area and that we hope this may serve as a detonator for a constructive exchange among all the actors in the production area.