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Gláucia Maria Pastore - One of the best experts on this subject based on the ideXlab platform.

  • evaluation of an aroma similar to that of sparkling wine sensory and gas chromatography analyses of fermented grape musts
    Food Chemistry, 2005
    Co-Authors: Maria Eugênia De Oliveira Mamede, Helena Maria Andre Bolini Cardello, Gláucia Maria Pastore
    Abstract:

    The aim of our study was to verify the acceptability and volatile compound composition of grape musts fermented by yeasts commonly found in the natural grape microflora. A consumer panel determined the acceptability of the grape musts, comparing the aromas with that of a corresponding commercial sparkling wine. The volatile compounds were isolated by the purge and trap system. The highest means for acceptability were obtained by the Pinot Noir and Chardonnay musts fermented by Pichia membranaefaciens and by the Chardonnay must fermented by Kloeckera apiculata, with no significant difference amongst them (p<0.05). Pinot Noir and Chardonnay musts fermented by P. membranaefaciens showed similar concentrations of the major fermentation aroma compounds (ethyl acetate, isoamyl acetate, acetaldehyde, ethanol, etc.) suggesting a correlation between the chemical and sensory data. The P. membranaefaciens isolate showed good potential as a producer of aroma similar to that of sparkling wine.

  • Avaliação da produção dos compostos majoritários da fermentação de mosto de uva por leveduras isoladas da região da "Serra Gaúcha" (RS) Evaluation of the major compounds formed during grape must fermentation by yeast isolated from "Serra Gaúcha" (RS)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004
    Co-Authors: Maria Eugênia De Oliveira Mamede, Gláucia Maria Pastore
    Abstract:

    O objetivo deste trabalho foi estudar o comportamento do crescimento, bem como a produção de compostos voláteis durante a fermentação de mosto de uva pelas leveduras Kloeckera apiculata e Saccharomyces cerevisiae. As concentrações dos compostos voláteis majoritários da fermentação foram dependentes da temperatura de fermentação. Nas fermentações a 20°C, as concentrações da massa celular seca e dos compostos voláteis foram maiores do que na fermentação a 15°C. A Kloeckera apiculata produziu altas concentrações de acetato de etila (197,0mg/L - 310,0mg/L) e acetato de isoamila (19,3mg/L - 31,3mg/L), ésteres de grande importância sensorial. No entanto, a concentração de etanol obtida foi baixa, cerca de 6,3g/L - 24,0g/L, em comparação à conseguida utilizando Saccharomyces cerevisiae como agente de fermentação (27,3g/L - 34,0g/L).The objective of this work was to study the growth behavior, as well as, volatile compounds production during grape must fermentation by Kloeckera apiculata and Saccharomyces cerevisiae. The concentrations of the major volatile compounds during the fermentation were dependent of the temperature of the fermentation. In fermentation at 20°C, the concentration of the dry weight biomass and volatile compounds were greater than that ones at 15°C. The Kloeckera apiculata produced high concentrations of the ethyl acetate (197.0mg/L - 310.0mg/L) and isoamyl acetate (19.3mg/L - 31.3mg/L), esters of great sensory importance. However, the ethanol concentration obtained was lower, about 6.3g/L - 24.0g/L, than that one obtained with fermentation by Saccharomyces cerevisiae (27.3g/L - 34.0g/L)

Maria Manca C De Nadra - One of the best experts on this subject based on the ideXlab platform.

  • behaviour of Kloeckera apiculata flocculent strain in coculture with saccharomyces cerevisiae
    Food Technology and Biotechnology, 2008
    Co-Authors: Oscar A Sosa, Maria Manca C De Nadra, Marta E Farias
    Abstract:

    Summary The behaviour of the flocculent Kloeckera apiculata strain in coculture with the nonflocculent Saccharomyces cerevisiae strain, both yeasts isolated from wine, has been analyzed. Pure culture of Kloeckera apiculata (apiculate yeast) exhibits 75 % flocculation in the yeast extract/peptone/glucose (containing 20 g/L of glucose, YPG20) medium after 24-hour incubation at 28 °C. This yeast expresses a weak flocculent phenotype in glucose-poor medium (10 % of flocculated cells). Increasing the glucose concentrations in this medium induces yeast flocculation. When the apiculate yeast was co-inoculated with a nonflocculent strain of Saccharomyces cerevisiae (elliptic yeast), an increase of the number of elliptic cells that settled at the bottom of the culture was observed. Electron microscopy observations of the aggregates formed in the mixed culture confirmed that apiculate and elliptic yeasts can interact and establish a binding between them through homogeneous mucus. However, a lower percentage of Kloeckera apiculata flocculation with respect to the pure cultures was observed, this behaviour being correlated with a higher rate of glucose consumption by Saccharomyces cerevisiae. The prompt coflocculation of Kloeckera apiculata with Saccharomyces strains and the induction of this phenomenon by glucose could be considered an important biotechnological tool for the early decreasing of indigenous saccharomycetic flora from the media, before the inoculation of a selected starter strain to carry out a more controlled alcohol fermentation.

  • Modification by glucose of the flocculent phenotype of a Kloeckera apiculata wine strain.
    Journal of industrial microbiology & biotechnology, 2008
    Co-Authors: Oscar A Sosa, Maria Manca C De Nadra, M E Farias
    Abstract:

    We have evaluated the induction of the flocculent phenotype of Kloeckera apiculata by glucose mc1 and propose a pathway involved in carbohydrate flocculation induction. Pulses of glucose were given to cells growing in glucose-poor medium (2 g l(-1)) and the flocculation percentage was measured. To elucidate the mechanism involved in flocculation induction, cycloheximide was injected into the cultures 120 min before the glucose pulse. 2,4-Dinitrophenol or cAMP was added to the media instead, or simultaneously with glucose, while a protein kinase A (PKA) inhibitor was added 30 min before the glucose pulse. With 20 and 50 g l(-1) glucose pulse, the yeast flocculation percentage arises to 55 and 65%, respectively. The quantity of proteins and the reflocculating capacity of a lectinic protein extract from the yeast cell wall increase as the concentration of glucose pulse was higher. Cycloheximide prevented the glucose-induced flocculation, while cAMP or 2,4-dinitrophenol increased it 4- and 5-fold, respectively. PKA inhibitor completely prevented the glucose induction flocculation. The flocculent phenotype of K. apiculata mc1 was induced by glucose and the mechanism seems to imply de novo protein (lectin) synthesis via the PKA transduction pathway. This work contributes to the elucidation of the mechanism involved in flocculation induction by glucose of a non-Saccharomyces wine yeast, K. apiculata, which has not been reported. The induction of flocculation by glucose could be a biotechnological tool for the early removal of the indigenous microorganisms from the grape must before the inoculation of a selected starter strain to conduct the alcohol fermentation.

  • Behaviour of Kloeckera apiculata flocculent strain in coculture with Saccharomyces cerevisiae
    Faculty Food Technology Biotechnology, 2008
    Co-Authors: Sosa, Oscar Antonio, Maria Manca C De Nadra, Farias, Marta Elena
    Abstract:

    The behaviour of the flocculent Kloeckera apiculata strain in coculture with the nonflocculent Saccharomyces cerevisiae strain, both yeasts isolated from wine, has been analyzed. Pure culture of Kloeckera apiculata (apiculate yeast) exhibits 75 % flocculation in the yeast extract/peptone/glucose (containing 20 g/L of glucose, YPG20) medium after 24-hour incubation at 28 °C. This yeast expresses a weak flocculent phenotype in glucose-poor medium (10 % of flocculated cells). Increasing the glucose concentrations in this medium induces yeast flocculation. When the apiculate yeast was co-inoculated with a nonflocculent strain of Saccharomyces cerevisiae (elliptic yeast), an increase of the number of elliptic cells that settled at the bottom of the culture was observed. Electron microscopy observations of the aggregates formed in the mixed culture confirmed that apiculate and elliptic yeasts can interact and establish a binding between them through homogeneous mucus. However, a lower percentage of Kloeckera apiculata flocculation with respect to the pure cultures was observed, this behaviour being correlated with a higher rate of glucose consumption by Saccharomyces cerevisiae. The prompt coflocculation of Kloeckera apiculata with Saccharomyces strains and the induction of this phenomenon by glucose could be considered an important biotechnological tool for the early decreasing of indigenous saccharomycetic flora from the media, before the inoculation of a selected sta rter strain to carry out a more controlled alcohol fermentation.Fil: Sosa, Oscar Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Maria Cristina Manca de Nadra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

  • kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and saccharomyces cerevisiae wine related strains
    Biotechnology Letters, 2007
    Co-Authors: Lucia M Mendoza, Maria Manca C De Nadra, M E Farias
    Abstract:

    The kinetics and metabolic behavior of Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2 in composite culture was investigated. K. apiculata showed a higher viability through the fermentation; however the maximum cell density of both yeasts decreased. This behavior was not due to ethanol concentration, killer toxins production or competition for assimilable nitrogenous compounds between both yeasts. Despite the consistent production of secondary products by single culture of K. apiculata, an increase of these compounds was not observed in mixed culture. These results contribute to a better understanding of the behavior of non-Saccharomyces yeasts and their potential application in the wine industry.

  • flocculation and cell surface characterization of Kloeckera apiculata from wine
    Journal of Applied Microbiology, 2003
    Co-Authors: M E Farias, Maria Manca C De Nadra
    Abstract:

    AIMS: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Argentinian wine to understand the cell-cell interaction pattern. METHODS AND RESULTS: Kloeckera apiculata mc1 possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25 degrees C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. CONCLUSIONS: The mechanism of flocculation of K. apiculata mc1 is mediated by protein-carbohydrate interaction, stabilized by Ca2+. SIGNIFICANCE AND IMPACT OF THE STUDY: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.

M E Farias - One of the best experts on this subject based on the ideXlab platform.

  • influence of culture and nutritional conditions on self flocculation of a Kloeckera apiculata wine strain
    Food Technology and Biotechnology, 2012
    Co-Authors: Oscar A Sosa, M E Farias
    Abstract:

    Summary The current work examines the environmental conditions to control the expression of self-flocculation of Kloeckera apiculata mc1 isolated from Argentinian grapes with proven beneficial effect on wine aroma. Temperature had a direct effect on the expression of flocculation resulting in an increase in the number of zymolectin sites determined with a BSA-Gal-FITC probe and quantified with the Scatchard plot. Agitation had a positive effect on yeast flocculation and the effect did not correlate with an increase in the hydrophobic index. The addition of glucose, fructose or ethanol to yeast nitrogen base medium without amino acids or ammonium sulphate stimulated flocculation. Assimilative nitrogen sources had a negative impact on flocculation in the absence of an energy source. During winemaking, control of flocculation by environmental factors such as temperature and the presence of nutrients could be applied in order to optimize the fermentation process and hence the quality of the final product. Knowledge of the effect of different parameters on flocculation of the wine yeast K. apiculata mc1 allows prediction of the behaviour of this yeast during fermentation.

  • Modification by glucose of the flocculent phenotype of a Kloeckera apiculata wine strain.
    Journal of industrial microbiology & biotechnology, 2008
    Co-Authors: Oscar A Sosa, Maria Manca C De Nadra, M E Farias
    Abstract:

    We have evaluated the induction of the flocculent phenotype of Kloeckera apiculata by glucose mc1 and propose a pathway involved in carbohydrate flocculation induction. Pulses of glucose were given to cells growing in glucose-poor medium (2 g l(-1)) and the flocculation percentage was measured. To elucidate the mechanism involved in flocculation induction, cycloheximide was injected into the cultures 120 min before the glucose pulse. 2,4-Dinitrophenol or cAMP was added to the media instead, or simultaneously with glucose, while a protein kinase A (PKA) inhibitor was added 30 min before the glucose pulse. With 20 and 50 g l(-1) glucose pulse, the yeast flocculation percentage arises to 55 and 65%, respectively. The quantity of proteins and the reflocculating capacity of a lectinic protein extract from the yeast cell wall increase as the concentration of glucose pulse was higher. Cycloheximide prevented the glucose-induced flocculation, while cAMP or 2,4-dinitrophenol increased it 4- and 5-fold, respectively. PKA inhibitor completely prevented the glucose induction flocculation. The flocculent phenotype of K. apiculata mc1 was induced by glucose and the mechanism seems to imply de novo protein (lectin) synthesis via the PKA transduction pathway. This work contributes to the elucidation of the mechanism involved in flocculation induction by glucose of a non-Saccharomyces wine yeast, K. apiculata, which has not been reported. The induction of flocculation by glucose could be a biotechnological tool for the early removal of the indigenous microorganisms from the grape must before the inoculation of a selected starter strain to conduct the alcohol fermentation.

  • kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and saccharomyces cerevisiae wine related strains
    Biotechnology Letters, 2007
    Co-Authors: Lucia M Mendoza, Maria Manca C De Nadra, M E Farias
    Abstract:

    The kinetics and metabolic behavior of Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2 in composite culture was investigated. K. apiculata showed a higher viability through the fermentation; however the maximum cell density of both yeasts decreased. This behavior was not due to ethanol concentration, killer toxins production or competition for assimilable nitrogenous compounds between both yeasts. Despite the consistent production of secondary products by single culture of K. apiculata, an increase of these compounds was not observed in mixed culture. These results contribute to a better understanding of the behavior of non-Saccharomyces yeasts and their potential application in the wine industry.

  • flocculation and cell surface characterization of Kloeckera apiculata from wine
    Journal of Applied Microbiology, 2003
    Co-Authors: M E Farias, Maria Manca C De Nadra
    Abstract:

    AIMS: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Argentinian wine to understand the cell-cell interaction pattern. METHODS AND RESULTS: Kloeckera apiculata mc1 possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25 degrees C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. CONCLUSIONS: The mechanism of flocculation of K. apiculata mc1 is mediated by protein-carbohydrate interaction, stabilized by Ca2+. SIGNIFICANCE AND IMPACT OF THE STUDY: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.

  • flocculation and cell surface characterization of Kloeckera apiculata from wine
    Journal of Applied Microbiology, 2003
    Co-Authors: Maria Manca C De Nadra, M E Farias
    Abstract:

    Aims: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Agentinian wine to understand the cell–cell interaction pattern. Methods and Results:Kloeckera apiculata mc1 possess intense cell–cell interactions in MYPG medium (0·5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5·5 by shaking at 25°C. Optimum flocculation is observed at pH 4·5 in the presence of 3 mmol l−1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l−1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. Conclusions: The mechanism of flocculation of K. apiculata mc1 is mediated by protein–carbohydrate interaction, stabilized by Ca2+. Significance and Impact of the Study: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.

Maria Eugênia De Oliveira Mamede - One of the best experts on this subject based on the ideXlab platform.

  • evaluation of an aroma similar to that of sparkling wine sensory and gas chromatography analyses of fermented grape musts
    Food Chemistry, 2005
    Co-Authors: Maria Eugênia De Oliveira Mamede, Helena Maria Andre Bolini Cardello, Gláucia Maria Pastore
    Abstract:

    The aim of our study was to verify the acceptability and volatile compound composition of grape musts fermented by yeasts commonly found in the natural grape microflora. A consumer panel determined the acceptability of the grape musts, comparing the aromas with that of a corresponding commercial sparkling wine. The volatile compounds were isolated by the purge and trap system. The highest means for acceptability were obtained by the Pinot Noir and Chardonnay musts fermented by Pichia membranaefaciens and by the Chardonnay must fermented by Kloeckera apiculata, with no significant difference amongst them (p<0.05). Pinot Noir and Chardonnay musts fermented by P. membranaefaciens showed similar concentrations of the major fermentation aroma compounds (ethyl acetate, isoamyl acetate, acetaldehyde, ethanol, etc.) suggesting a correlation between the chemical and sensory data. The P. membranaefaciens isolate showed good potential as a producer of aroma similar to that of sparkling wine.

  • Avaliação da produção dos compostos majoritários da fermentação de mosto de uva por leveduras isoladas da região da "Serra Gaúcha" (RS) Evaluation of the major compounds formed during grape must fermentation by yeast isolated from "Serra Gaúcha" (RS)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004
    Co-Authors: Maria Eugênia De Oliveira Mamede, Gláucia Maria Pastore
    Abstract:

    O objetivo deste trabalho foi estudar o comportamento do crescimento, bem como a produção de compostos voláteis durante a fermentação de mosto de uva pelas leveduras Kloeckera apiculata e Saccharomyces cerevisiae. As concentrações dos compostos voláteis majoritários da fermentação foram dependentes da temperatura de fermentação. Nas fermentações a 20°C, as concentrações da massa celular seca e dos compostos voláteis foram maiores do que na fermentação a 15°C. A Kloeckera apiculata produziu altas concentrações de acetato de etila (197,0mg/L - 310,0mg/L) e acetato de isoamila (19,3mg/L - 31,3mg/L), ésteres de grande importância sensorial. No entanto, a concentração de etanol obtida foi baixa, cerca de 6,3g/L - 24,0g/L, em comparação à conseguida utilizando Saccharomyces cerevisiae como agente de fermentação (27,3g/L - 34,0g/L).The objective of this work was to study the growth behavior, as well as, volatile compounds production during grape must fermentation by Kloeckera apiculata and Saccharomyces cerevisiae. The concentrations of the major volatile compounds during the fermentation were dependent of the temperature of the fermentation. In fermentation at 20°C, the concentration of the dry weight biomass and volatile compounds were greater than that ones at 15°C. The Kloeckera apiculata produced high concentrations of the ethyl acetate (197.0mg/L - 310.0mg/L) and isoamyl acetate (19.3mg/L - 31.3mg/L), esters of great sensory importance. However, the ethanol concentration obtained was lower, about 6.3g/L - 24.0g/L, than that one obtained with fermentation by Saccharomyces cerevisiae (27.3g/L - 34.0g/L)

Manuel R Guerreroochoa - One of the best experts on this subject based on the ideXlab platform.

  • influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata durante la fermentacion de jugo de manzana
    Acta biológica colombiana, 2012
    Co-Authors: Waldir D Estelaescalante, MojmÍr Rychtera, Karel Melzoch, Manuel R Guerreroochoa
    Abstract:

    Se ha estudiado la influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata RIVE 9-2-1 con el objetivo de evaluar la produccion de metabolitos de la fermentacion. Para ello, la cepa se cultivo en frascos Erlenmeyer conteniendo jugo de manzana esterilizado y sin aroma, y los compuestos quimicos producidos durante la fermentacion en cultivo agitado (200 min-1 ) y estatico (sin agitacion) se determinaron. Los resultados mostraron que la agitacion del medio de cultivo incrementa la produccion de alcoholes superiores (hasta 591,0 mg/L) comparado al cultivo estatico, mientras que por el contrario, la produccion de acido acetico, etil acetato y glicerol (260,0 ± 11,0 mg/L, 196,0 ± 10,0 mg/L y 2,6 ± 0,2 g/L) resultaron ser mayores que en cultivo agitado (222,0 ± 8,0 mg/L, 96,0 ± 4,5 mg/L y 1,8 ± 0,2 g/L) respectivamente. Cultivos bacth realizados en biorreactor con un flujo de aire de 25 L/h reportaron una tasa de crecimiento (µ) de 0,17 h-1, produccion de etanol (12,5 ± 2,0 g/L) y otros compuestos tipicamente producidos durante la fermentacion alcoholica. La concentracion de oxigeno disuelto en el medio de fermentacion afecta su metabolismo asi, cantidades insuficientes de oxigeno provocaria un metabolismo respirofermentativo. Los mejores resultados en terminos de calidad organoleptica de la bebida fermentada en lo referente al aroma, sabor y olor se obtuvieron en la fermentacion en cultivo estatico. El control de la aireacion del medio de fermentacion puede ser usado para controlar la sintesis de compuestos quimicos de impacto sensorial en la produccion de bebidas fermentadas

  • influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata durante la fermentacion de jugo de manzana
    Acta biológica colombiana, 2012
    Co-Authors: Waldir D Estelaescalante, MojmÍr Rychtera, Karel Melzoch, Manuel R Guerreroochoa
    Abstract:

    Se ha estudiado la influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata RIVE 9-2-1 con el objetivo de evaluar la produccion de metabolitos de la fermentacion. Para ello, la cepa se cultivo en frascos Erlenmeyer conteniendo jugo de manzana esterilizado y sin aroma, y los compuestos quimicos producidos durante la fermentacion en cultivo agitado (200 min-1 ) y estatico (sin agitacion) se determinaron. Los resultados mostraron que la agitacion del medio de cultivo incrementa la produccion de alcoholes superiores (hasta 591,0 mg/L) comparado al cultivo estatico, mientras que por el contrario, la produccion de acido acetico, etil acetato y glicerol (260,0 ± 11,0 mg/L, 196,0 ± 10,0 mg/L y 2,6 ± 0,2 g/L) resultaron ser mayores que en cultivo agitado (222,0 ± 8,0 mg/L, 96,0 ± 4,5 mg/L y 1,8 ± 0,2 g/L) respectivamente. Cultivos bacth realizados en biorreactor con un flujo de aire de 25 L/h reportaron una tasa de crecimiento (µ) de 0,17 h-1, produccion de etanol (12,5 ± 2,0 g/L) y otros compuestos tipicamente producidos durante la fermentacion alcoholica. La concentracion de oxigeno disuelto en el medio de fermentacion afecta su metabolismo asi, cantidades insuficientes de oxigeno provocaria un metabolismo respirofermentativo. Los mejores resultados en terminos de calidad organoleptica de la bebida fermentada en lo referente al aroma, sabor y olor se obtuvieron en la fermentacion en cultivo estatico. El control de la aireacion del medio de fermentacion puede ser usado para controlar la sintesis de compuestos quimicos de impacto sensorial en la produccion de bebidas fermentadas

  • influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata durante la fermentacion de jugo de manzana influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice
    2012
    Co-Authors: Waldir D Estelaescalante, MojmÍr Rychtera, Karel Melzoch, Manuel R Guerreroochoa
    Abstract:

    RESUMEN Se ha estudiado la influencia de la aireacion en la actividad fermentativa de Kloeckeraapiculata RIVE 9-2-1 con el objetivo de evaluar la produccion de metabolitos de lafermentacion. Para ello, la cepa se cultivo en frascos Erlenmeyer conteniendo jugo demanzana esterilizado y sin aroma, y los compuestos quimicos producidos durante lafermentacion en cultivo agitado (200 min -1 ) y estatico (sin agitacion) se determinaron.Los resultados mostraron que la agitacion del medio de cultivo incrementa laproduccion de alcoholes superiores (hasta 591,0 mg/L) comparado al cultivo estatico,mientras que por el contrario, la produccion de acido acetico, etil acetato y glicerol(260,0 ± 11,0 mg/L, 196,0 ± 10,0 mg/L y 2,6 ± 0,2 g/L) resultaron ser mayores que encultivo agitado (222,0 ± 8,0 mg/L, 96,0 ± 4,5 mg/L y 1,8 ± 0,2 g/L) respectivamente.Cultivos bacth realizados en biorreactor con un flujo de aire de 25 L/h reportaron unatasa de crecimiento (µ) de 0,17 h -1 , produccion de etanol (12,5 ± 2,0 g/L) y otroscompuestos tipicamente producidos durante la fermentacion alcoholica. La concentra-cion de oxigeno disuelto en el medio de fermentacion afecta su metabolismo asi,cantidades insuficientes de oxigeno provocaria un metabolismo respirofermentativo.Los mejores resultados en terminos de calidad organoleptica de la bebida fermentadaen lo referente al aroma, sabor y olor se obtuvieron en la fermentacion en cultivoestatico. El control de la aireacion del medio de fermentacion puede ser usado paracontrolar la sintesis de compuestos quimicos de impacto sensorial en la produccion debebidas fermentadas.

  • influencia de la aireacion en la actividad fermentativa de Kloeckera apiculata durante la fermentacion de jugo de manzana influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice
    2012
    Co-Authors: Waldir D Estelaescalante, MojmÍr Rychtera, Karel Melzoch, Manuel R Guerreroochoa
    Abstract:

    RESUMEN Se ha estudiado la influencia de la aireacion en la actividad fermentativa de Kloeckeraapiculata RIVE 9-2-1 con el objetivo de evaluar la produccion de metabolitos de lafermentacion. Para ello, la cepa se cultivo en frascos Erlenmeyer conteniendo jugo demanzana esterilizado y sin aroma, y los compuestos quimicos producidos durante lafermentacion en cultivo agitado (200 min -1 ) y estatico (sin agitacion) se determinaron.Los resultados mostraron que la agitacion del medio de cultivo incrementa laproduccion de alcoholes superiores (hasta 591,0 mg/L) comparado al cultivo estatico,mientras que por el contrario, la produccion de acido acetico, etil acetato y glicerol(260,0 ± 11,0 mg/L, 196,0 ± 10,0 mg/L y 2,6 ± 0,2 g/L) resultaron ser mayores que encultivo agitado (222,0 ± 8,0 mg/L, 96,0 ± 4,5 mg/L y 1,8 ± 0,2 g/L) respectivamente.Cultivos bacth realizados en biorreactor con un flujo de aire de 25 L/h reportaron unatasa de crecimiento (µ) de 0,17 h -1 , produccion de etanol (12,5 ± 2,0 g/L) y otroscompuestos tipicamente producidos durante la fermentacion alcoholica. La concentra-cion de oxigeno disuelto en el medio de fermentacion afecta su metabolismo asi,cantidades insuficientes de oxigeno provocaria un metabolismo respirofermentativo.Los mejores resultados en terminos de calidad organoleptica de la bebida fermentadaen lo referente al aroma, sabor y olor se obtuvieron en la fermentacion en cultivoestatico. El control de la aireacion del medio de fermentacion puede ser usado paracontrolar la sintesis de compuestos quimicos de impacto sensorial en la produccion debebidas fermentadas.