Mead Production by Saccharomyces cerevisiae Safbrew T-58 and Saccharomyces bayanus (Premier Blanc and Premier Cuvée): Effect of Cowpea (Vigna unguiculata L. Walp) Extract Concentration
| Autor: | Rita C. L. B. Rodrigues, Mashely Pickman Gutiérrez, Kayque Frota Sampaio, Sílvia Maria Almeida de Souza, Geiza Suzart Araújo, Ernesto Acosta Martínez |
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| Rok vydání: | 2020 |
| Předmět: |
Saccharomyces bayanus
Bioengineering Saccharomyces cerevisiae Applied Microbiology and Biotechnology Biochemistry Saccharomyces law.invention Vigna chemistry.chemical_compound Erlenmeyer flask law Glycerol Ethanol fuel Food science Molecular Biology Ethanol FERMENTAÇÃO biology Chemistry Plant Extracts Alcoholic Beverages General Medicine biology.organism_classification Fermentation Biotechnology |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 °Brix), supplemented with 1 g L−1 of ammonium sulfate and 0.1 g L−1 of magnesium chloride and the cowpea extract (5 and 30 g L−1), inoculated with 106 cells mL−1, and incubated at 30 °C for 240 h. Higher cell growth ((cells mL−1): 11.1 × 107, 11.3 × 107, and 19.6 × 107; substrate consumption (%): 86.0, 90.0, and 85.0) and ethanol production ((v v−1 %): 15.0, 15.5, and 14.1) for yeasts Safbrew T-58, Premier Blanc, and Premier Cuvee, respectively, were obtained with 30 g L−1 of bean extract. S. bayanus Premier Blanc had the best metabolic activity with lowest glycerol production (8.5 g L−1) and highest ethanol volumetric yields (0.51–1.52 h−1) after 48 h of fermentation. |
| Databáze: | OpenAIRE |
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