scholarly journals RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

2021 ◽  
Vol 2 (6) ◽  
pp. e26467
Author(s):  
Amazile Biagionei Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Sensory Quality ◽  
Chemical Characterization ◽  
Ethyl Lactate ◽  
Alcoholic Beverages ◽  
Yeast Saccharomyces Cerevisiae ◽  
Cane Juice

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

1990 ◽  
Vol 53 (3) ◽  
pp. 255-257 ◽  
Author(s):  
R. E. BRACKETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Color Changes ◽  
Bell Peppers ◽  
Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

2019 ◽  
Vol 20 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anna Chlebowska-Śmigiel ◽  
Katarzyna Kycia ◽  
Katarzyna Neffe-Skocińska ◽  
Marek Kieliszek ◽  
Małgorzata Gniewosz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Culture Medium ◽  
Titratable Acidity ◽  
Refrigerated Storage ◽  
Ph Change ◽  
Fermentation Capacity ◽  
Dietetic Food

Background: Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product. Objective: Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days. Method: The effect of addition of 0; 1.0 and 2.0 % w/v pullulan as a yogurt ingredient on the changes in pH, acidity, LAB number, and sensory quality of yogurt during storage at 4°C for 28 days was examined. Results: Pullulan did not affect yogurt pH, but the addition of 2.0 % w/v pullulan increased the acidity of yogurt as compared to that of the control yogurt. A statistically significantly higher total number of Lactobacillus, by approximately 1 logarithmic cycle, was found in yogurts with pullulan than in the control yogurt on the 28th day of storage. The yogurt with 1.0% w/v pullulan addition showed better sensory characteristics than that with 2.0% pullulan w/v addition. Conclusion: The conducted research proved that the presence of pullulan in the culture medium stimulates the growth of selected lactic acid bacteria and influences their fermentation capacity. The use of 1.0 % w/v pullulan during the production of yogurts allowed to obtain a sensorically acceptable product, it had a protective effect on the number of lactic acid bacteria during 28 days of refrigerated storage of yogurt.

Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Michele Rigon Spier ◽  
Marcia Rapacci ◽  
Silvia Deboni Dutcosky ◽  
Guilherme de Almeida Souza Tedrus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Mixed Cultures ◽  
Bakery Products ◽  
Yeast Saccharomyces Cerevisiae ◽  
Baking Process ◽  
Quality Technology ◽  
Sensorial Evaluation

The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.

scholarly journals Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Intan Kusumaningrum ◽  
Sri Rejeki Retna Pertiwi ◽  
Deti Nirmala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Ph Value ◽  
Fat Content ◽  
Treatment Level ◽  
Acid Ph ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.

Shelf-Life of Prepeeled Potato Cultivated, Stored, and Processed by Various Methods

1998 ◽  
Vol 61 (5) ◽  
pp. 591-600 ◽  
Author(s):  
RAIJA T. AHVENAINEN ◽  
EERO U. HURME ◽  
MARGARETA HÄGG ◽  
EIJA H. SKYTTÄ ◽  
EIRA K. LAURILA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Vitamin C ◽  
Shelf Life ◽  
Potato Variety ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Cultivation Conditions

The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vitamin C in packaged samples decreased during winter storage. Cooking for 10 min and keeping potatoes at 60°C for 1 h after cooking also decreased the content of vitamin C. In potato samples immediately after treatments aerobic bacteria were present at levels of 400 to 2,950 CFU/g and lactic acid bacteria at levels of 8 to 16 CFU/g. The number of aerobic bacteria did not increase during storage, and the number of lactic acid bacteria increased at the most to 90 CFU/g. Peeling, washing and packaging methods, cultivation conditions, and winter storage did not have important effects on the number of microbes present.

scholarly journals The microbiological and sensory qualities of yoghurts and their changes after of „best before“ date

2009 ◽  
Vol 57 (5) ◽  
pp. 167-176 ◽  
Author(s):  
Libor Kalhotka ◽  
Květoslava Šustová ◽  
Tomasz Göbel ◽  
Blanka Kvasničková
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Lactobacillus Rhamnosus ◽  
Coliform Bacteria ◽  
Joint Stock Company ◽  
Stock Company ◽  
Sensory Assessment ◽  
Sensory Qualities

The aim of the work was determined of microbial and sensory quality of selected white yoghurts in the course of their shelf-life. The samples of yoghurts were produced in dairy Olma, joint-stock company Olomouc. The selected white yoghurts Revital Active (in addition of probiotic culture composed of Bifidobacterium sp., Lactobacillus acidophilus and Lactobacillus rhamnosus), Klasik, Bio yoghurt Via Natur, Silueta light (0.1% fat, sugarless) and Florian were assessed in fresh condition and after an expiration date. Total counts of microorganisms, lactic acid bacteria, yeasts, moulds and coliform bacteria have been checked in the samples of yoghurt. Texture, aroma, taste, acidity and total sensation were assessed by sensory analyse. Titrating acidity was carried out in accordance with CSN ISO 57 0530. The counts of lactic acid bacteria ranged from 105 CFU/g to 107 CFU/g and total counts microorganisms ranged from 108 CFU/g to 109 CFU/g at the beginning of best before date. The lowest counts of lactic acid bacteria were detected in Bio yoghurt (4.62 × 105 CFU/g). The counts of microorganisms in the samples of yoghurt were similar or with certain difference all the time of best before date. The counts of undesirable microorganisms (i.e. coliform bacteria, yeasts and moulds) weren‘t detected. Sensory assessment confirmed that white yoghurts are satisfactory and fulfil qualitative expectation also over all negative changes along storage.

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