Estudo de co-cultura entre Saccharomyces cerevisiae e Saccharomyces kudriavzevii para elaboração de uma bebida alcoólica fermentada à base de Cagaita (Eugenia dysenterica DC.)

• Ano de defesa: 2018
• Autor(a) principal: Valério Júnior, Marcos Flávio Ribeiro
• Orientador(a): Freitas, Fernanda Ferreira
• Banca de defesa: Freitas, Fernanda Ferreira, Castiglioni, Gabriel Luis, Rodriguez, Armando Garcia, Seolatto, Araceli Aparecida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Engenharia Química (IQ)
• Departamento: Instituto de Química - IQ (RG)
• País: Brasil
• Palavras-chave em Português: Palatabilidade; Doçura; Fermentado alcoólico; Biodiversidade do cerrado
• Palavras-chave em Inglês: Palatability; Sweetness; Alcoholic fermented; Cerrado’s biodiversity
• Área do conhecimento CNPq: ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/8947

The production of alcoholic ferments from fruit is an attractive alternative for the food industry, as this type of beverage has received strong acceptance from consumers. Climate change and the search for wines with lower alcohol content and a search for a concentration of glycerol and better aromas, led to studies in yeast co-cultures. Brazil is one of the world's largest producers of fruits, including tropical fruit. Among the typical species of Cerrado, Eugenia dysenterica DC, popularly known as Cagaita, is already used in the manufacture of sweets, jellies, ice cream, soft drinks, juices and liqueurs. Regarding the fermenting agent, yeast to Saccharomyces cerevisiae, with high potential for ethanol production, and Saccharomyces kudriavzevii, a notable producer of glycerol, present interesting and required characteristics in the fermented beverage industry. Thus, the present work followed a central rotational experimental planning and a common factorial planning to stipulate the concentration of the strains of Saccharomyces cerevisiae T-73 and Saccharomyces kudriavzevii CR-85, in order to understand how the interaction between the yeasts occurs ethanol, biomass and glycerol responses. From the DCCR, it was not possible to obtain significant models, since experiment 5 where there was pure CR-85 strain did not produce ethanol and glycerol. From these results, it was followed by common factorial planning, in which mathematical models could be obtained for the prediction of ethanol, biomass and glycerol production. It was also possible to identify that the assay with the highest concentration of CR-85 had an increase of glycerol, and the assay with the highest ethanol production was one that contained a slightly higher content of T-73 compared to CR-85. As for the volatile compounds, isoamyl alcohol was identified, responsible for the aromas in the food industry, as well as ethyl acetate, considered an ester acetate that gives the drinks fruit aromas. This research also presents details of the kinetics of growth, substrate consumption and production of Saccharomyces cerevisiae T-73 and Saccharomyces kudriavzevii CR-85 yeast products, in which the characteristics inherent to each yeast can influence the behavior of the kinetic parameters, characterizing the need to deepen studies on the metabolism of these yeasts.