Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça

Quality coffee consumption has been gradually increasing and having an impact on coffee prices not only for domestic but also for the foreign market. Different processing (preparation) methods of coffee will directly influence the quality of the final product. Taking this into consideration, this study aimed at evaluating sensory attributes of coffee submitted to biological fermentation. The experiment was carried out in a block design with 4 x 4 +1 factorial scheme. We evaluated the sensory attributes of coffee submitted to different fermentation treatments and times (8, 16, 24, 32 hours submerged in water, water + Saccharomyces cerevisiae, water + Saccharomyces bayanus, and water + Lactococcus lactis).

Download Full-text

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2015.4.2.50 ◽

2015 ◽

Vol 4 (2) ◽

pp. 50-55

Author(s):

Sandra J Nendissa ◽

Rachel Breemer ◽

Nikholaus Melamas

Keyword(s):

Saccharomyces Cerevisiae ◽

Experimental Design ◽

Total Dissolved Solids ◽

Total Sugar ◽

Dissolved Solids ◽

Randomized Experimental Design ◽

Two Factors ◽

Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

Download Full-text

Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

BioMed Research International ◽

10.1155/2019/1470543 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 4

Author(s):

Guangsen Fan ◽

Chao Teng ◽

Dai Xu ◽

Zhilei Fu ◽

Pengxiao Liu ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethyl Acetate ◽

Mixed Culture ◽

Nutrient Competition ◽

Acetate Production ◽

Mixed Fermentation ◽

Wickerhamomyces Anomalus ◽

Flavor Perception ◽

Positive Effect

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

Download Full-text

On the Microbiological Profile of Traditional Portuguese Sourdough

Journal of Food Protection ◽

10.4315/0362-028x-62.12.1416 ◽

1999 ◽

Vol 62 (12) ◽

pp. 1416-1429 ◽

Cited By ~ 59

Author(s):

J. MIGUEL ROCHA ◽

F. XAVIER MALCATA

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Dominant Species ◽

Geographic Locations ◽

Microbiological Profile ◽

Enterococcus Casseliflavus ◽

Lactobacillus Spp

Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

Download Full-text

Coffee (Coffea Arabica) Waste Management by Increasing the Quality of Its Crude Protein and Crude Fiber Content by Fermenting Using Rhizopus Oryzae and Saccharomyces Cerevisiae as Animal Feeds

SSRN Electronic Journal ◽

10.2139/ssrn.3185695 ◽

2018 ◽

Author(s):

Riki Saumi Nuryana ◽

Rachmat Wiradimadja ◽

Deny Rusmana ◽

Risma Rizkia Nurdianti

Keyword(s):

Saccharomyces Cerevisiae ◽

Waste Management ◽

Coffea Arabica ◽

Crude Protein ◽

Rhizopus Oryzae ◽

Fiber Content ◽

Crude Fiber ◽

Animal Feeds ◽

Crude Fiber Content

Download Full-text

PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v10n3.2004.106-111 ◽

2020 ◽

Vol 10 (3) ◽

pp. 106

Author(s):

RINDENGAN BARLINA ◽

STEIVIE KAROUW ◽

PATRIK M. PASANG

Keyword(s):

Saccharomyces Cerevisiae ◽

Fatty Acid Content ◽

Coconut Oil ◽

National Standard ◽

Effective Technique ◽

Yield And Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Coconut Cream

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality

Download Full-text

Automated cryo-lamella preparation for high-throughput in-situ structural biology

10.1101/797506 ◽

2019 ◽

Author(s):

Genevieve Buckley ◽

Gediminas Gervinskas ◽

Cyntia Taveneau ◽

Hari Venugopal ◽

James C. Whisstock ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Structural Biology ◽

Focused Ion Beam ◽

Electron Tomography ◽

Ion Beam ◽

Automated Method ◽

Cellular Environment ◽

Transmission Electron

AbstractCryo-transmission electron tomography (cryo-ET) in association with cryo-focused ion beam (cryo-FIB) milling enables structural biology studies to be performed directly within the cellular environment. Cryo-preserved cells are milled and a lamella with a thickness of 200-300 nm provides an electron transparent window suitable for cryo-ET imaging. Cryo-FIB milling is an effective method, but it is a tedious and time-consuming process, which typically results in ~10 lamellae per day. Here, we introduce an automated method to reproducibly prepare cryo-lamellae on a grid and reduce the amount of human supervision. We tested the routine on cryo-preserved Saccharomyces cerevisiae and demonstrate that this method allows an increased throughput, achieving a rate of 5 lamellae/hour without the need to supervise the FIB milling. We demonstrate that the quality of the lamellae is consistent throughout the preparation and their compatibility with cryo-ET analyses.

Download Full-text

Stimulation of Nisin Production From Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae

Applied Biochemistry and Biotechnology ◽

10.1385/abab:131:1:751 ◽

2006 ◽

Vol 131 (1-3) ◽

pp. 751-761 ◽

Cited By ~ 17

Author(s):

Chuanbin Liu ◽

Bo Hu ◽

Yan Liu ◽

Shulin Chen

Keyword(s):

Saccharomyces Cerevisiae ◽

Mixed Culture ◽

Lactococcus Lactis ◽

Nisin Production ◽

Stimulation Of

Download Full-text

Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.393-395.1165 ◽

2011 ◽

Vol 393-395 ◽

pp. 1165-1168 ◽

Cited By ~ 5

Author(s):

Yan Cui ◽

Wen Lv ◽

Jin Fu Liu ◽

Bu Jiang Wang

Keyword(s):

Saccharomyces Cerevisiae ◽

Electrostatic Field ◽

Raw Materials ◽

White Wine ◽

Grape Variety ◽

Lethal Rate ◽

Microbial Stability ◽

Fermentation Technology ◽

Low Alcohol

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.

Download Full-text