In Brazil, spontaneous fermentation and open vessels are still used to produce cachaça (the Brazilian sugarcane spirit) and this fermentation is characterized by mixed cultures with continuous succession of yeast species. This work shows the development of a methodology for isolation of yeasts, particularly Saccharomyces cerevisiae, used in the production of cachaça. According to the proposed s...

BACKGROUND Levan has been traditionally produced from microorganism. However, there is a continuous effort in looking for new strains that improve levan production yield and uses alternative sugar sources for growth. Despite having a wide range of data about levan yield, there are not papers which allow controlling molecular weight, and that plays an essential role for further applications. R...

Bacterial exopolysaccharides (EPSs) share their compositional and structural features with plant dietary fibers. Therefore, analysis of bacterial EPSs produced during fermentation fruit or vegetables interferes that To get rid this effect, bacteria were grown on a solid medium containing juice purée recovered in quantitative dependent manner quantified the phenol-sulfuric acid colorimetric meth...

The effect of training on recalling taste intensities over 6 weeks was studied using an ad libitum mixing procedure. Subjects tasted sweet and salty standards labeled as "weak' and "strong' (3 and 8% sucrose in redcurrant juice; 0.4 and 1.2% NaCl in beef broth). They subsequently mixed unsweetened and sweetened juice, and unsalted and salted broth, to produce taste intensities that corresponded...

SPITTLEBUGS may cause a reduction in sugarcane quality, problems with juice clarification and lower the VHP sugar quality by increasing phenol compounds and colour. A randomised complete-block design experiment with three replicates was conducted. The first factor tested was spittlebug injury to cane stalks with a control (0%) and different levels of infested stalks (15, 30 and 60%). The second...

Wine, an alcoholic beverage is prepared by different fruit juices with appropriate processing and additions (Amerine and Singleton, 1968). The conventional process of wine making involves the fermentation of grape juice. However, there are numerous reports available on wine preparation from other fruits such as apple, plum, apricot, pomegranate, strawberry, kinnow, guava, jamun, sapota, litchi,...

Ethanol production from mixtures of sweet stem sorghum juice and sorghum grain was investigated under normal and very high gravity (VHG) fermentation conditions. Fermentation was carried out using Saccharomyces cere6isiae yeast strain N96 at 30°C. For VHG fermentation, sucrose was added to the sweet sorghum juice to obtain a concentration of 34 g per 100 ml of dissolved solids. Fermentation was...

Dextran a bacterial exopolysaccharide and a polymer of glucose is produced by different microorganisms like Leuconostoc mesenteroides, Lactobacillus spp, Streptococcus mutans, Weissella confusa etc. It has a wide range of applications in the food, pharmaceutical and other industries. Dextran and its derivatives like iron dextran, clinical dextran, food grade dextran are rapidly emerging as new ...

The enterococcal bacteriocin (enterocin) AS-48 is a broad-spectrum cyclic peptide. Enterocin AS-48 was tested against Bacillus coagulans in three vegetable canned foods: tomato paste (pH 4.64), syrup from canned peaches (pH 3.97), and juice from canned pineapple (pH 3.65). When vegetative cells of B. coagulans CECT (Spanish Type Culture Collection) 12 were inoculated in tomato paste supplemente...