EFEITO DA RADIAÇÃO GAMA NA SOBREVIVÊNCIA DA LEVEDURA Saccharomyces cerevisiae (cepa M-300-A) EM MOSTO DE MEL DE CANA-DE-AÇÚCAR

Alcarde, André Ricardo; Walder, Júlio Marcos Melges

doi:10.1590/s0103-90161997000200015

Cited by 2 publications

(2 citation statements)

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“…Os resultados de diminuição da população microbiana com o aumento da dose de radiação estão de acordo com Domarco et al (1996), os quais obtiveram inibição na proliferação da levedura Saccharomyces cerevisiae em suco de laranja irradiado com doses de 5,0 e 7,5 kGy e armazenados por 90 dias a 25 o C. Estes resultados também concordam com Alcarde & Walder (1997), que verificaram redução na população de Saccharomyces cerevisiae em mosto de mel de cana-de-açúcar com o aumento da dose de radiação.…”

Section: Resultsunclassified

Radiação gama na conservação do suco natural de laranja

Iemma

Alcarde

Domarco

et al. 1999

Sci. agric. (Piracicaba, Braz.)

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RESUMO: Este trabalho estudou o efeito da radiação gama na população microbiológica, teor de sólidos solúveis, acidez titulável, pH and conteúdo de vitamina C do suco natural de laranja. A atividade microbiana pode causar a deterioração do suco de laranja. A irradiação é um processo de conservação de alimentos através da eliminação dos microrganismos, porém pode afetar algumas características do produto. O delineamento experimental foi em esquema fatorial 4x5 referentes ao controle mais 3 doses de radiação (2,0; 4,0 and 6.0 kGy) e 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) com 2 repetições. As amostras de suco natural foram extraídas de laranjas da variedade "Pêra", irradiadas a uma taxa de dose de 2,0 kGy por hora (cobalto-60), e em seguida foram armazenadas sob refrigeração (5 ± 3 o C). Os resultados mostraram pequenas variações no teor de sólidos solúveis, acidez titulável e pH, em relação aos tratamentos testados. A razão sólidos solúveis/acidez titulável foi determinada e também mostrou pequena variação em todos os tratamentos. Com o aumento da dose de radiação e o prolongamento do período de armazenamento houve redução no conteúdo de vitamina C do suco. A radiação gama se mostrou eficaz na redução da população microbiana do suco de laranja. Palavras-chave: radiação gama, suco de laranja, conservação GAMMA RADIATION AND THE CONSERVATION OF NATURAL ORANGE JUICEABSTRACT: The effect of gamma radiation was evaluated on the microbiological population, soluble solids content, acidity, pH and ascorbic acid content of natural orange juice. Microbial activity may cause deterioration of orange juice. Irradiation is a process of food conservation which eliminates microorganisms. Neverthless radiation may affect some characterisitics of irradiated foods. The experimental design was a 4x5 factorial scheme, including control and 3 rates of irradiation (2.0, 4.0 and 6.0 kGy) and 5 storage periods (1, 7, 14, 21 and 28 days), with 2 replicates. Samples of juice were extracted from variety "Pera" oranges and irradiated at a rate of 2.0 kGy/h ( 60 Cobalt) and thereafter stored at 5 ± 3 o C. Results showed small changes in soluble solids content, acidity and pH, for all treatments. The ratio soluble solids/acidity was also determined and showed little variation for all treatments. There was a reduction on ascorbic acid content of the orange juice with increased radiation dosage and storage time. Gamma radiation was effective in reducing the microbiological population of the juice.

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Section: Resultsunclassified

Radiação gama na conservação do suco natural de laranja

Iemma

Alcarde

Domarco

et al. 1999

Sci. agric. (Piracicaba, Braz.)

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“…All are possible to cause operational problems at the industry. The increasing of the viscosity of the worth reduce the net volume of vats, causing overflows that require the use of anti-foam agents (Alcarde and Walder, 1997). The sugar cane juice obtained from crushing of the cane stalk in the milling, mixed with the water used for removal of residual sugar (imbibed water) they are rich in sucrose and reducing sugar and needs be conveniently diluted in order to be subjected to fermentation.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of sugar cane juice (Sacharum officinarum) cultivar RB 7515 by wild yeasts resistant to UVC

Sobrinho¹,

Silva²,

Cereda

2011

J. Biotechnol. Biodivers.

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Commercial alcoholic fermentations coexist with microbial contamination come together withsugar cane or industrial water. The contaminants are bacteria or wild yeast that also results reduction in yield. The contaminants control use acid treatment and antibiotics. Disinfection by ultraviolet radiation is efficient in transparent liquid and has as advantage leaving noresidues. Reports on the UV effect over microorganisms in turbid and colored liquids are scarce. The research evaluated the use of commercial UVC lamp in continuous reactor for reducing microbial load and its effect on the fermentation of sugarcane cultivar RB 7515. The sugar cane juice and tap water used in dilution were both exposed to doses of 0, 500, 1000, 2000 and 4000 Joules/ljuice. The counts were made in specific culture media. The dose 500 Joules/liter was enough to eliminate the coliforms, but survived yeast and bacteria without difference to the others dose. The treated sugar cane juice was diluted to 12 Brix and fermented by the surviving wild yeasts untilBrix stabilization. The alcoholic graduation was 5° GL for all the treatment. It was proved the ability of wild yeasts resistant to UVC even with long fermentation times.

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EFEITO DA RADIAÇÃO GAMA NA SOBREVIVÊNCIA DA LEVEDURA Saccharomyces cerevisiae (cepa M-300-A) EM MOSTO DE MEL DE CANA-DE-AÇÚCAR

Cited by 2 publications

References 1 publication

Radiação gama na conservação do suco natural de laranja

Radiação gama na conservação do suco natural de laranja

Fermentation of sugar cane juice (Sacharum officinarum) cultivar RB 7515 by wild yeasts resistant to UVC

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