Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation.

Autor: Vidal EE; Interdepartmental Research Group in Metabolic Engineering, Federal University of Pernambuco, Av. Moraes Rego 1235, 50670-901 Recife, Pernambuco, Brazil. esteban.espinosa.vidal@gmail.com, de Billerbeck GM, Simões DA, Schuler A, François JM, de Morais MA Jr
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2013 May 01; Vol. 138 (1), pp. 701-8. Date of Electronic Publication: 2012 Nov 10.
DOI: 10.1016/j.foodchem.2012.10.147
Abstrakt: This study provides the first attempt to analyse the influence of ammonium supplements on sugar-cane juice fermentation and the flavour profile in a cachaça industrial process. The objective was to find a relationship between higher alcohol/ester content and the transcription levels of the main genes involved in production of these compounds under cachaça fermentation. Sugar-cane juice with a low amount of assimilable nitrogen (81 mg N/L), was further supplemented with mid-range or high concentrations of ammonium sulfate. Overall, higher alcohol production was reduced by ammonium supplementation, and this can be correlated with a general downregulation of genes encoding decarboxylases and dehydrogenases of the Ehrlich pathway. The production of acetate esters was enhanced by mid-range ammonium supplementation and the production of acyl esters by high ammonium supplementation. The acyl esters could be correlated with expression of alcohol acyl-transferase EEB1 and the acyl esterase IAH1.
(Copyright © 2012 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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