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Morais, Paula B.; Rosa, Carlos A.; Linardi, Valter R.; Pataro, Carla; Maia, Amazile Biagioni

doi:10.1023/a:1018558302062

Cited by 56 publications

(12 citation statements)

References 4 publications

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“…The presence of Candida species (C. sake, C. sorbosa, C. stellata, C. guilliermondii, C. karawaiewii and C. citrea), P. membranaefaciens, P. guilliermondii, K. marxianus and large Saccharomyces spp. populations has been previously documented in Brazilian distilleries [7,8]. These results confirmed that the yeast profiles in the distilleries of the two regions are very different and it is evident that the Spanish industry is an interesting yeast niche.…”

Section: Non-saccharomyces Yeastssupporting

confidence: 85%

“…A total of 47 samples were randomly collected from sweet piquettes [20], fermented piquettes [19], flocculated lees [7] and plant oil [1] throughout the pomacebased ethanol production process, and they were transported to the laboratory under aseptic and refrigerated conditions.…”

Section: Sample Collectionmentioning

confidence: 99%

“…Microbial communities from these raw materials and their fermented and distillate beverages not only are interesting due to their role in the aroma production, but their biodiversity and other biotechnological properties are also important. Yeast populations from these ecosystems have not been studied very much, and any studies on them have normally been focused on tequila [2][3][4][5], rum [6] and cachaça beverages [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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Yeast from Distillery Plants: A New Approach

García‐Béjar¹,

Fernández-Pacheco²,

Briones³

et al. 2019

Advances in Grape and Wine Biotechnology

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Nowadays, there is more and more interest in the microbiological resources from different ecosystems, not only because this would allow knowing more about the microbial biodiversity related with these substrata but also because it provides an opportunity to study their characteristics and technological properties which may be of potential interest. This knowledge may allow finding future biotechnological applications for these microorganisms on bio-conservation and reuse of agricultural by-products and may also lead to studies on the improvement of raw material processing. Some raw materials and processing plants in wine and related industries constitute a suitable place for yeast growth; for example, musts, wines in cellars, piquettes, bagasse, pomace, grape skins and yeast lees in the ethanol industry all provide an inexhaustible supply of yeasts. Few microbiological studies have been published so far about the biodiversity of the yeast population in distillery plants. For that reason, the aim of this research was to determine yeast biodiversity and their distribution in different distillery plants in the La Mancha region which are at least 100 years old.

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Section: Non-saccharomyces Yeastssupporting

confidence: 85%

Section: Sample Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Yeast from Distillery Plants: A New Approach

García‐Béjar¹,

Fernández-Pacheco²,

Briones³

et al. 2019

Advances in Grape and Wine Biotechnology

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“…The yeast count increased 5 log cycles in a 10-day period, suggesting that a yeast selection occurred during the preparation of the NF, especially Saccharomyces, which are more adapted to the high sugar concentrations from the sugar cane juice. The high must acidification and alcohol content also contribute to the selection of yeasts that prevail in the cachaça production (MORAIS et al, 1997;PATARO et al, 2000). The high number of bacteria at the end of the preparation would be a negative point for the NF, but the microbiological analysis of the must and the ferment inside the fermentation tank in the first fermentative cycle showed bacterial count much lower than that observed in the NF at the end of preparation.…”

Section: Resultsmentioning

confidence: 99%

“…The preparation of this traditional starter ferment does not follow a standard recipe and basically consists of adding sugar cane juice to crushed corn and powdered rice (ROSA et al, 2009). It is a spontaneous fermentation using wild yeasts (nonSaccharomyces) and Saccharomyces cerevisiae, with a predominance of the latter species (MORAIS et al, 1997;PATARO et al, 1998). As a consequence, artisanal cachaças have different sensory qualities due to the metabolites and volatiles produced by the diversity of yeasts present during the fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

et al. 2012

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This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression RESUMO Este trabalho teve por objetivo avaliar o efeito da fermentação espontânea/fermento natural (NF) sobre a qualidade fisico-química e aceitabilidade da cachaça, comparando-se com o fermento comercial (CF). O efeito do envelhecimento (maturação) da bebida foi também avaliado. Análises microbiológicas (plaqueamento em meios seletivos para contagem de leveduras totais/selvagens e bactérias) e físico-químicas (pH, acidez e sólidos solúveis) foram conduzidas nas amostras do mosto e do fermento coletadas durante três ciclos fermentativos (escala semi-industrial

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Production of sensory compounds by means of the yeastDekkera bruxellensisin different nitrogen sources with the prospect of producing cachaça

Parente

Vidal

Leite

et al. 2014

Yeast

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The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça.

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Cited by 56 publications

References 4 publications

Yeast from Distillery Plants: A New Approach

Yeast from Distillery Plants: A New Approach

Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

Production of sensory compounds by means of the yeastDekkera bruxellensisin different nitrogen sources with the prospect of producing cachaça

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