Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine

Melo, Daniela Oliveira de; Santos, Flávia Cristiana; Barbosa, Andriele Mendonça; Santos, Patrícia; Carnelossi, Marcelo Augusto Gutierrez; Trindade, Rita de Cássia

doi:10.1590/s1516-89132007000500017

Cited by 12 publications

(6 citation statements)

References 17 publications

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“…In particular, C. oleophila is widely distributed on fruits (Glushakova and others ) and produces lytic enzymes such as 1,3‐β‐glucanase, chitinase, and protease (Bar‐Shimon and others ). Moreover, C. sergipensis that produces high percentages of alcohol in grape must (de Melo and others ), and its sister species C. spandovensis has been associated with frozen fruit pulps (Trindade and others ). On the other hand, Candida railenensis is a typical endophytic yeast of starch‐containing storage tissues of seeds (Isaeva and others ).…”

Section: Chichamentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

111

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Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

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Section: Chichamentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

111

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“…Nos últimos anos, diversas frutas têm sido pesquisadas para produção de fermentados de frutas. MÉLO et al (2007) identificaram 17 espécies de leveduras presentes na polpa dos frutos do umbuzeiro, de um total de 54 isoladas. Das leveduras identificadas, nove foram utilizadas na fabricação artesanal de fermentado de umbu, sendo que as espécies Candida spadovensis, Candida valida, Candida tenuis-like e Candida florica-like foram as que resultaram em produtos com maior teor alcoolico (10°GL).…”

Section: Production and Physicochemical Characterization Of Fermentedunclassified

Produção e caracterização físico-química de fermentado de umbu

et al. 2012

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“…A partir deste resultado, pode--se inferir que a levedura comercial utilizada foi capaz de se adaptar às condições do mosto, utilizando de forma satisfatória a matéria--prima para a produção de etanol em concentrações relevantes. Resultado semelhante foi encontrado por Melo, Santos, Barbosa Junior, Santos, Carnelossi & Trindade (2007), que utilizando uma cepa de Candida sergipensis isolada da própria polpa de umbu, conseguiram um fermentado alcoólico com 10°GL após 12 dias de fermentação.…”

Section: Teor Alcoólicounclassified

Fermentado Alcoólico De Umbu: Produção, Cinética De Fermentação E Caracterização Físico-Química

Silva

Dantas

2017

HOLOS

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RESUMOO objetivo deste trabalho foi a produção, acompanhamento da cinética de fermentação e caracterização físico--química de fermentado alcoólico de umbu (Spondias tuberosa), a fim de verificar sua concordância com os padrões exigidos pela legislação brasileira para fermentados de frutas. O mosto foi preparado a partir da diluição da polpa de umbu em água na proporção de 1:1,5; sendo feita a chaptalização do mesmo com adição de açúcar até 20°Brix; adicionou--se, ainda, carbonato de cálcio para corrigir o pH até 4,00, e metabissulfito de potássio (0,1g.L --1 ). PALAVRAS--CHAVE:Spondias tuberosa, fermentado de fruta, análise físico--química. UMBU WINE: PRODUCTION, FERMENTATIVE KINETICS AND PHYSICOCHEMICAL CHARACTERIZATION ABSTRACTThe aim of this work was the production, monitoring the fermentation kinetics and physicochemical characterization of umbu wine (Spondias tuberosa) in order to verify their concordance with the standards required by Brazilian legislation for fruit wines. The must was prepared by diluting umbu pulp with water at a ratio of 1:1.5; It was made chaptalization with added sugar to 20°Brix; it was added, further, calcium carbonate enough to correct pH to 4.00, and potassium metabisulfite (0,1g.L --1 ). Saccharomyces cerevisiae (5g.L --1 ) was the yeast used in the fermentative process, which was carried out at 22°C for 11 days in a B.O.D incubator, being monitored daily the content of soluble solids, ethanol production and pH. After fermentation, the must was subjected to refrigeration to decant the solid particles, and then was made the racking wine, which was filtered and bottled. The physico--chemical analysis of the beverage were: relative density; alcohol content; total, volatile and fixed acidity; pH; reducing, non--reducing and total sugars; total and reduced dry extract; ash; sulfates; and ratio alcohol / reduced dry extract. The results showed that the most of the evaluated parameters are in accordance at the limits recommended by the Brazilian legislation for fruit wine, except total acidity, which was below the minimum limit, however, the results are compatible with the literature reported. Overall the beverage obtained showed good characteristics and can be an economical alternative for small farmers in the Northeast region of Brazil.

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Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine

Cited by 12 publications

References 17 publications

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Produção e caracterização físico-química de fermentado de umbu

Fermentado Alcoólico De Umbu: Produção, Cinética De Fermentação E Caracterização Físico-Química

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