Encontrados 17 documentos, a visualizar página 1 de 2

Obtenção e caracterização de bebida destilada a partir da fermentação do soro d...

O presente estudo visou a produção e caracterização de uma nova bebida alcoólica através da fermentação descontínua do soro de queijo e posterior destilação do produto fermentado. Os ensaios fermentativos foram conduzidos a 35 °C e 150 rpm por 92 h, em um bioreator de 7 L (volume total) empregando a levedura Kluyveromyces fragilis. O destilado foi separado em três frações de acordo com a concentração de etan...

Comparative study of the biochemical changes and volatile compound formations d...

Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results...

Optimal fermentation conditions for maximizing the ethanol production by Kluyve...

Cheese whey powder (CWP) is an attractive raw material for ethanol production since it is a dried and concentrated form of CW and contains lactose in addition to nitrogen, phosphate and other essential nutrients. In the present work, deproteinized CWP was utilized as fermentation medium for ethanol production by Kluyveromyces fragilis. The individual and combined effects of initial lactose concentration (50-150...

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, ...

The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography–mass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety-nine compounds (C6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phen...

Production of fermented cheese whey-based beverage using kefir grains as starte...

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages. Fluorescence sta...

Banana as adjunct in beer production : applicability and performance of ferment...

Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alco...

Análise da fermentação em bioreatores cilindrocônicos de bancada na elaboração ...

O aumento do extrato inicial de fermentação e uso de adjuntos na substituição do malte vem sendo uma alternativa para diminuição de custos na produção de cervejas. Uma outra característica deste processo tem sido a utilização de nutrientes para aumentar a produtividade volumétrica em etanol. Pelo fato da banana ser uma fruta abundante no Brasil e ser pouco qualificada para a exportação, pode-se utilizá-la como ...

Total soluble solids from banana : evaluation and optimization of extraction pa...

Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g., fermented beverages) due to its rich content on soluble solids and minerals, with low acidity. The main objective of this work was to evaluate the influence of factors such as banana weight and extraction time during a hot aqueous ex...

Banana : an alternative as adjunct and natural aromatic compound for beers

High gravity batch and continuous processes for beer production : evaluation of...

This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature on the yield factor of the substrate into ethanol and consequently on the productivity of the high gravity batch process. The technological feasibility of continuous production of beer based o...