Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/71967
Type: Artigo de periódico
Title: SOYA PROTEIN ISOLATED IN ALCOHOLIC FERMENTATION FOR THE PRODUCTION OF CACHACA
Author: Jeronimo, EM
Souza, ELR
Silva, MD
Cruz, JCS
Gava, GJD
Serra, GE
Abstract: The goal of this work was to evaluate the use of soya protein isolated as a proteic nitrogen organic source for sugar cane juice complementation and the effect in the yeast cell viability maintenance and cachaca quality. Batch fermentations of sugarcane juice with yeast recycling were performed, in scale pilot. The soya protein isolated influenced positively the cellular viability maintenance, and consequently resulted in a better recycled ferment and a reduction in time of fermentation. The proteic nitrogen addition in the juice didn't affect the sensory acceptance of cachaca, and also didn't result in different levels of volatile compounds.
Subject: Saccharomyces cerevisiae
CELULAR VIABILITY
VOLATILE COMPOUNDS
SENSORY ANALYSIS
Country: Brasil
Editor: Centro Pesquisa Processamento Alimentos
Rights: aberto
Date Issue: 2008
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File Description SizeFormat 
WOS000263454900003.pdf67.15 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.