Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production
Joint Authors
Ortíz-Basurto, Rosa I.
Bautista-Rosales, Pedro Ulises
Ragazzo-Sánchez, Juan Arturo
Ruiz-Montañez, Gabriela
Luna-Solano, Guadalupe
Calderón-Santoyo, Montserrat
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-11-23
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Medicine
Information Technology and Computer Science
Abstract EN
Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry.
A medium alcoholic graduation spirit (<6GL°) with potential to be produced at an industrial scale was obtained.
Alcoholic fermentations were performed at 28C°, 200 rpm, and noncontrolled pH.
The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture.
The aromatic composition was determined by HS-SPME-GC.
The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds.
The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains.
American Psychological Association (APA)
Bautista-Rosales, Pedro Ulises& Ragazzo-Sánchez, Juan Arturo& Ruiz-Montañez, Gabriela& Ortíz-Basurto, Rosa I.& Luna-Solano, Guadalupe& Calderón-Santoyo, Montserrat. 2014. Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production. The Scientific World Journal،Vol. 2014, no. 2014, pp.1-9.
https://search.emarefa.net/detail/BIM-1048536
Modern Language Association (MLA)
Bautista-Rosales, Pedro Ulises…[et al.]. Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production. The Scientific World Journal No. 2014 (2014), pp.1-9.
https://search.emarefa.net/detail/BIM-1048536
American Medical Association (AMA)
Bautista-Rosales, Pedro Ulises& Ragazzo-Sánchez, Juan Arturo& Ruiz-Montañez, Gabriela& Ortíz-Basurto, Rosa I.& Luna-Solano, Guadalupe& Calderón-Santoyo, Montserrat. Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production. The Scientific World Journal. 2014. Vol. 2014, no. 2014, pp.1-9.
https://search.emarefa.net/detail/BIM-1048536
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1048536