title: Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production.
abstract: Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6°GL) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at 28°C, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains.
authors.affiliation: Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico ; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura "Amado Nervo", 63155 Tepic, NAY, Mexico.
authors.forename: Pedro Ulises
authors.identifier: 0000-0001-6651-8994
authors.initials: PU
authors.lastname: Bautista-Rosales
authors.affiliation: Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico.
authors.forename: Juan Arturo
authors.initials: JA
authors.lastname: Ragazzo-Sánchez
authors.affiliation: Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico.
authors.forename: Gabriela
authors.identifier: 0000-0003-2896-8374
authors.initials: G
authors.lastname: Ruiz-Montañez
authors.affiliation: Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico.
authors.forename: Rosa Isela
authors.initials: RI
authors.lastname: Ortiz-Basurto
authors.affiliation: Instituto Tecnologico de Orizaba, Division de Estudios de Posgrado e Investigacion, Avenida Oriente 9 No. 852, 94320 Orizaba, VER, Mexico.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Luna-Solano
authors.affiliation: Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico.
authors.forename: Montserrat
authors.initials: M
authors.lastname: Calderón-Santoyo
mesh_terms: D001628:Beverages; D016002:Discriminant Analysis; D006841:Hydrocarbons, Aromatic / Q000378:metabolism*; D025341:Principal Component Analysis; D065856:Rubus / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D055549:Volatile Organic Compounds / Q000378:metabolism
chemical_list: D006841:Hydrocarbons, Aromatic; D055549:Volatile Organic Compounds