The aim of this work was to develop and evaluate physicochemical characteristics, their viability, and which is the most appropriate process to produce persimmon fermented beverage, obtained by three treatments, namely: spontaneous and inoculated fermentation with commercial Saccharomyces cerevisiae yeasts (Fleishmann baker yeast and CA-11). Persimmon pulp was diluted in water in a 1:1 ratio (v/v) and chaptalized to a soluble solids content of 24°Brix. Potassium metabisulfite was used as bacterial growth inhibitor and antioxidant. Bentonite was used as fining agent to clarify the wine. All fermentation processes were conducted under the same conditions at 28°C, consisting of spontaneous fermentation and inoculated fermentation with Fleishmann yeast and CA-11. Must aliquots were collected daily to monitor cell population, soluble solids and pH. At the end of fermentation, beverages were transferred to clean containers, removing excess sediment. Afterwards, beverages were subjected to filtration and pasteurization. The following analyzes were performed: sugars (glucose, fructose and sucrose), alcohols (ethanol, methanol and glycerol), ethanol yield and total acidity. Yeast population was held adequate during the fermentation process. Fermentation processes conducted with commercial yeasts were more viable due to higher ethanol yields when compared to spontaneous fermentation. CA-11 yeast proved to be the most suitable for persimmon fermented beverage production due to lower residual reducing sugar contents.Additional keywords: CA-11; CCMA 0200; Chemical composition; Diospyros kaki L.; yeast.Resumo O objetivo deste trabalho foi elaborar e avaliar as características físicas e químicas, sua viabilidade, e qual o processo mais indicado para produção de bebida fermentada de caqui obtido mediante 3 tratamentos, sendo estes: fermentação espontânea e inoculada com levedura Saccharomyces cerevisiae (fermento biológico Fleishmann e levedura CA-11). A polpa de caqui foi diluída em água na proporção 1:1 (v/v) e chaptalizada a um teor de sólidos solúveis de 24°Brix. Foi utilizado metabissulfito de potássio como agente inibidor do crescimento bacteriano e como antioxidante. Para clarificação do mosto foi realizada colagem. Todos os processos fermentativos foram conduzidos sob as mesmas condições a 28°C, sendo: fermentação espontânea e fermentação inoculada com fermento biológico e levedura CA-11. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de população de células, sólidos solúveis e pH. Ao término das fermentações, as bebidas foram transferidas para recipientes limpos, eliminando o excesso de borra. Em seguida, foram submetidas aos processos de filtração e pasteurização. As seguintes análises foram realizadas: açúcares (glicose, frutose e sacarose), álcoois (etanol, metanol e glicerol), produtividade em etanol e acidez total. A população de leveduras se manteve adequada durante o processo fermentativo. Os processos fermentativos conduzidos com fermento biológico e levedura CA-11 foram mais viáv...
IntroductionThe bad management of organic waste negatively affects environmental quality and composting has been a viable recycling alternative. Microorganisms are responsible for waste degradation during the composting process and, consequently, for transforming this waste into natural fertilizer. This work aimed to analyze and identify the biodiversity of yeasts and filamentous fungi throughout a composting process based on organic residues under different treatments (commercial inoculum, non-commercial inoculum, and control treatment) and to investigate the enzymatic activity of these microorganisms.MethodsMicroorganisms were isolated and identified from samples at 0, 5, 10, 20, 40, 60, and 120 days. Filamentous fungi were identified according to their macroscopic and microscopic characteristics, and yeasts were identified by sequencing the 18S rDNA region. All identified strains were evaluated for ligninolytic, cellulolytic, hemicellulolytic, amylolytic, pectinolytic, proteolytic, lipolytic, and ammonification. During the composting phases, the filamentous fungi were higher than the yeast population.Results and discussionAt the beginning of the process, a higher species diversity was observed, and the population of yeasts and filamentous fungi was, on average, 6.50 log CFU g−1. The microbial communities were similar throughout the process in the two inoculated treatments, which showed more significant microbial activity, diversity, and efficiency in the transformation of organic matter, and consequently, advantages in terms of the final product quality compared to the control treatment. The yeasts Pichia kudriavzevii, Pichia farinosa, Issatchenkia orientalis, and the filamentous fungi of the genus Aspergillus spp. proved to have high biotechnological value and could be used as starter cultures to accelerate the composting process.
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