title: Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça.
abstract: The effect of Lactobacillus fermentum in co-inoculation with Saccharomyces cerevisiae UFLA CA11 on the quality of cachaça (sugar cane spirit) was evaluated. The co-inoculation was first evaluated in flask fermentation, and subsequently, yeast and bacteria were co-cultured at approximately 10(5) CFU/mL and 10(8) CFU/mL, respectively, in 4 consecutive batches. L. fermentum did not affect the growth or activity (sugar consumption and fermentation rate) of S. cerevisiae UFLA CA11 during fermentation. The physicochemical analysis revealed a higher concentration (Tukey test) of aldehydes (22.07 mg/100 mL anhydrous alcohol) in cachaça produced by co-inoculation. Analysis of volatile compounds using GC-FID demonstrated that cachaça produced by co-inoculation had higher concentrations of acetaldehyde (25.15 mg/L), ethyl acetate (30.17 mg/L), and 2,3-butanedione (170.39 μ/L), while cachaça produced by UFLA CA11 contained higher concentrations of ethyl lactate (1205.98 μ/L), propionic acid (127.97 μ/L), butyric acid (2335.57 μ/L), and 1-pentanol (469.23 μ/L). The lowest concentration of acetic acid measured by HPLC was found in cachaça obtained with UFLA CA11. The sensory analysis, performed using the Mann-Whitney test, revealed that cachaça produced by co-inoculation differed from that produced by UFLA CA11 in taste and aroma.
  
  
  CONCLUSIONS
  This study reports on the use of a mixed culture of Saccharomyces cerevisae and Lactobacillus fermentum to produce cachaça and shows the influence of co-inoculation of yeast and bacteria on the quality of this beverage.
authors.affiliation: Dept. of Biology, Federal Univ. of Lavras (UFLA) CP 3037 - Campus Universitário, CEP 37.200-000 Lavras, MG, Brazil.
authors.forename: Whasley Ferreira
authors.initials: WF
authors.lastname: Duarte
authors.forename: Márcio Vinicius Ferreira
authors.initials: MV
authors.lastname: de Sousa
authors.forename: Disney Ribeiro
authors.initials: DR
authors.lastname: Dias
authors.forename: Rosane Freitas
authors.initials: RF
authors.lastname: Schwan
mesh_terms: D000447:Aldehydes; D001628:Beverages / Q000032:analysis / Q000382:microbiology*; D002241:Carbohydrates / Q000032:analysis; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D018920:Coculture Techniques / Q000379:methods*; D005069:Evaluation Studies as Topic; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D052197:Limosilactobacillus fermentum / Q000254:growth & development*; D000439:Pentanols / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D031786:Saccharum / Q000382:microbiology; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000447:Aldehydes; D002241:Carbohydrates; D000439:Pentanols; D055549:Volatile Organic Compounds; C024999:n-pentanol