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Roriz VM, Santana M, Boaventura VL, Zanotto ED, Peitl O, Dias DR. Efficacy of Biosilicate Glass-ceramic and Fluoride Varnish in the Treatment of Dentin Hypersensitivity-A Randomized Controlled Clinical Trial. Oper Dent 2024:500013. [PMID: 38632860 DOI: 10.2341/23-077-c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/12/2023] [Indexed: 04/19/2024]
Abstract
OBJECTIVE The objective of this study was to compare the efficacy of Biosilicate and Duraphat in the treatment of dentin hypersensitivity (DH). METHODS AND MATERIALS This clinical trial was conducted with young adults presenting DH. A visual analogue scale (VAS) was used to assess the level of pain, using volatile and tactile tests. Forty participants presenting two teeth with DH were included, and these teeth were divided into two groups according to the treatment: Biosilicate or Duraphat. Each product was randomly applied on one tooth per participant once a week for 4 weeks and evaluated every 15 days for 60 days after the last application. RESULTS The mean and standard deviation (SD) of VAS values for the initial volatile sensitivity evaluation were 6.18 (1.99) and 6.08 (1.98) for the Biosilicate and Duraphat groups, respectively, and at the fourth week 0.48 (1.5) and 0.83 (1.58). After 60 days, the volatile sensitivity showed the following values: 0.63 (1.19) for Biosilicate and 1.03 (1.07) for Duraphat. The intragroup comparison showed a significant reduction of mean VAS values for DH-related pain assessed by volatile testing for both groups (p<0.001), and the assessment at the 60-day follow-up showed mean values statistically similar to those obtained at the end of treatment. Initial tactile sensitivity observed was 1.48 (2.39) for the Biosilicate and 1.4 (2.2) for the Duraphat group and at the 60-day follow-up 0.23 (0.73) and 0.15 (0.36), respectively, with significant statistical difference (p<0.002). When the reduction in tactile and volatile sensitivities between both groups was compared, no statistically significant difference was observed. CONCLUSION This study indicated that both products were able to promote an important reduction in dentin hypersensitivity with similar results within a 60-day follow-up.
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Affiliation(s)
- V M Roriz
- Virgílio Moreira Roriz, adjunct professor, Periodontology, Dentistry School, Federal University of Goias, Goiania, Goias, Brazil
| | - Mll Santana
- Maria Luiza Lima Santana, MDSc, Federal University of Goias, Goiania, Goias, Brazil
| | - V L Boaventura
- Verônica Lima Boaventura, private clinical practice, Anápolis, Goias, Brazil
| | - E D Zanotto
- Edgar Dutra Zanotto, full professor, Department of Materials Engineering, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - O Peitl
- Oscar Peitl Filho, full professor, Department of Materials Engineering, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - D R Dias
- *Danilo Rocha Dias, adjunct professor, Department of Restorative Dentistry, Dentistry School, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais- Brazil
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Simões LA, Cristina de Souza A, Ferreira I, Melo DS, Lopes LAA, Magnani M, Schwan RF, Dias DR. Probiotic properties of yeasts isolated from Brazilian fermented table olives. J Appl Microbiol 2021; 131:1983-1997. [PMID: 33704882 DOI: 10.1111/jam.15065] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 02/23/2021] [Accepted: 03/05/2021] [Indexed: 12/15/2022]
Abstract
AIMS To investigate the probiotic potential of yeasts isolated from naturally fermented Brazilian table olives. METHODS AND RESULTS Eighteen yeast strains were tested in terms of: safety; survival of gastrointestinal and digestion conditions; antimicrobial activity; cellular hydrophobicity; autoaggregation ability and adhesion to epithelial cells; coaggregation and inhibition of pathogenic bacteria adhesion. Six yeasts showed favourable results for all probiotic attributes: Saccharomyces cerevisiae CCMA 1746, Pichia guilliermondii CCMA 1753, Candida orthopsilosis CCMA 1748, Candida tropicalis CCMA 1751, Meyerozyma caribbica CCMA 1758 and Debaryomyces hansenii CCMA 1761. These yeasts demonstrated resistance to 37°C, pH 2·0 and bile salts, and survived in vitro digestion (≥106 CFU per ml). Furthermore, the yeasts exhibited a hydrophobic cell surface (42·5-92·2%), autoaggregation capacity (41·0-91·0%) and adhesion to Caco-2 (62·0-82·8%) and HT-29 (57·6-87·3%) epithelial cell lines. Also, the strains showed antimicrobial activity against Salmonella Enteritidis as well as the ability to coaggregate and reduce the adhesion of this pathogen to intestinal cells. CONCLUSIONS Autochthonous yeasts from naturally fermented Brazilian table olives have probiotic properties, with potential for development of new probiotic food products. SIGNIFICANCE AND IMPACT OF STUDY These data are important and contribute to the knowledge of new potential probiotic yeasts capable of surviving gastrointestinal tract conditions and inhibiting pathogenic bacteria.
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Affiliation(s)
- L A Simões
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - A Cristina de Souza
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - I Ferreira
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - D S Melo
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - L A A Lopes
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - M Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - R F Schwan
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - D R Dias
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
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Batista NN, Ramos CL, Pires JF, Moreira SI, Alves E, Dias DR, Schwan RF. Nondairy ice cream based on fermented yam ( Dioscorea sp.). Food Sci Nutr 2019; 7:1899-1907. [PMID: 31139405 PMCID: PMC6526662 DOI: 10.1002/fsn3.1051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/06/2019] [Accepted: 04/07/2019] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND The demand for industrialized foods that contribute to health and well-being has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy-free low-fat ice cream prepared from unfermented and fermented with yam dough. RESULTS The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (107 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1-diphenyl-2-picrylhydrazyl method and 44% and 26% with the 2,2'-azino-bis (3 ethylbenzo-thiazoline-6-sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non-Newtonian fluids exhibiting pseudoplastic behaviors. CONCLUSIONS These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose-free ice cream with low fat.
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Affiliation(s)
- Nádia N. Batista
- Department of Food ScienceFederal University of LavrasLavrasBrazil
| | - Cíntia L. Ramos
- Department of BiologyFederal University of LavrasLavrasBrazil
- Department of Basic ScienceFederal University of Vales do Jequitinhonha e MucuriDiamantinaBrazil
| | | | | | - Eduardo Alves
- Department of Plant PathologyFederal University of LavrasLavrasBrazil
| | - Disney R. Dias
- Department of Food ScienceFederal University of LavrasLavrasBrazil
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Fernandes ACF, de Souza AC, Ramos CL, Pereira AA, Schwan RF, Dias DR. Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus). J Sci Food Agric 2019; 99:2267-2274. [PMID: 30328118 DOI: 10.1002/jsfa.9422] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/28/2018] [Accepted: 10/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods. RESULTS Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L-1 acetic acid, respectively, and both vinegars contained approximately 1 g L-1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L-1 g gallic acid L-1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars. The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar. CONCLUSION In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | | | - Cintia L Ramos
- Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Aline A Pereira
- Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Rosane F Schwan
- Department of Biology, Federal University of Lavras (UFLA), Lavras, Brazil
| | - Disney R Dias
- Department of Food Science, Federal University of Lavras (UFLA), Lavras, Brazil
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Affiliation(s)
| | | | - Monique S. Silva
- Department of Biology; Federal University of Lavras (UFLA); Brazil
| | - Rosane F. Schwan
- Department of Biology; Federal University of Lavras (UFLA); Brazil
| | - Disney R. Dias
- Department of Food Science; Federal University of Lavras (UFLA); Brazil
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Teixeira Souza KS, Gudiña EJ, Schwan RF, Rodrigues LR, Dias DR, Teixeira JA. Improvement of biosurfactant production by Wickerhamomyces anomalus CCMA 0358 and its potential application in bioremediation. J Hazard Mater 2018; 346:152-158. [PMID: 29268161 DOI: 10.1016/j.jhazmat.2017.12.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/12/2017] [Accepted: 12/07/2017] [Indexed: 06/07/2023]
Abstract
In this work, biosurfactant production by Wickerhamomyces anomalus CCMA 0358 was increased through the development of an optimized culture medium using response surface methodology. The optimized culture medium contained yeast extract (4.64 g/L), ammonium sulfate (4.22 g/L), glucose (1.39 g/L) and olive oil (10 g/L). Biosurfactant production using this medium was validated both in flasks and bioreactor, and the surface tension was reduced from 49.0 mN/m up to 31.4 mN/m and 29.3 mN/m, respectively. In both cases, the highest biosurfactant production was achieved after 24 h of growth. W. anomalus CCMA 0358 demonstrated to be a fast biosurfactant producer (24 h) as compared to other yeast strains previously reported (144-240 h). The produced biosurfactant remained stable at high temperature (121 °C), NaCl concentrations as high as 300 g/L, and pH values between 6 and 12. The crude biosurfactant allowed the recovery of 20% of crude oil from contaminated sand, being a promising candidate for application in bioremediation or in the petroleum industry.
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Affiliation(s)
- Karla S Teixeira Souza
- Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil
| | - Eduardo J Gudiña
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Rosane F Schwan
- Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil
| | - Lígia R Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Disney R Dias
- Department of Food Science, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Silva MS, Ramos CL, González-Avila M, Gschaedler A, Arrizon J, Schwan RF, Dias DR. Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino – A typical Mexican beverage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nogueira TE, Dias DR, Leles CR. Mandibular complete denture versus single-implant overdenture: a systematic review of patient-reported outcomes. J Oral Rehabil 2017; 44:1004-1016. [PMID: 28805255 DOI: 10.1111/joor.12550] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/10/2017] [Indexed: 11/28/2022]
Abstract
The single-implant mandibular overdenture (SIMO) has been proposed as an alternative for edentulous patients who are poorly adapted to their dentures due to low retention and stability of the conventional mandibular complete denture (CD). However, there is a lack of evidence regarding the effectiveness of SIMO, which can be measured by examining patient perception of treatment effects. The aim of this systematic review was to assess the comparative results of CD and SIMO treatments using patient-reported outcome measures. A literature search was carried out in PubMed, Scopus and Cochrane Central databases. The search included studies published up to July 2017. The focus question was: 'Do single-implant mandibular overdentures improve patient-reported outcomes compared to conventional complete dentures in edentulous patients?' Eligible studies were randomised clinical trials (RCT) and prospective studies. After initial screening for eligibility and full-text analysis, 11 studies were included for data extraction and quality assessment (five parallel-group RCTs, two crossover RCTs and four prospective studies). All studies reported marked improvement in satisfaction with the dentures and quality of life measures after SIMO treatment, irrespective of variations in implant treatment protocols and retention systems. Methodological considerations revealed a lack of evidence from RCTs on the comparative effectiveness of the two treatment strategies. Hence, although available evidence suggests considerable improvement in patient-reported outcomes following the insertion of a single implant to retain a mandibular denture, further well-designed comparative studies between SIMO and CD are required to improve the level of evidence and to support the indication of SIMO treatment in routine practice.
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Affiliation(s)
- T E Nogueira
- Department of Prevention and Oral Rehabilitation, School of Dentistry, Federal University of Goias, Goiania, Brazil
| | - D R Dias
- Department of Prevention and Oral Rehabilitation, School of Dentistry, Federal University of Goias, Goiania, Brazil
| | - C R Leles
- Department of Prevention and Oral Rehabilitation, School of Dentistry, Federal University of Goias, Goiania, Brazil
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Souza KST, Gudiña EJ, Azevedo Z, de Freitas V, Schwan RF, Rodrigues LR, Dias DR, Teixeira JA. New glycolipid biosurfactants produced by the yeast strain Wickerhamomyces anomalus CCMA 0358. Colloids Surf B Biointerfaces 2017; 154:373-382. [DOI: 10.1016/j.colsurfb.2017.03.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 03/14/2017] [Accepted: 03/18/2017] [Indexed: 01/17/2023]
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Soares GPA, Souza KST, Vilela LF, Schwan RF, Dias DR. γ-decalactone production by Yarrowia lipolytica and Lindnera saturnus in crude glycerol. Prep Biochem Biotechnol 2017; 47:633-637. [PMID: 28151056 DOI: 10.1080/10826068.2017.1286601] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Flavor compounds are commonly obtained from chemical synthesis or extracted from plants. These sources have disadvantages, such as racemic mixture generation, more steps to yield the final product, low yield, and high cost, making the microbial fermentation an alternative and potential way to obtain flavor compounds. The most important lactone for flavor application is γ-decalactone, which has an aroma of peach and can be obtained by ricinoleic acid biotransformation through yeast peroxisomal β-oxidation. The aim of this work was to use crude glycerol, a residual biodiesel industry, for the production of bioaroma from two different yeasts. Yarrowia lipolytica CCMA 0357 and Lindnera saturnus CCMA 0243 were grown at different concentrations (10, 20, and 30% w/v) of substrates (castor oil and crude glycerol) for γ-decalactone production. L. saturnus CCMA 0243 produced higher concentration of y-decalactone (5.8 g/L) in crude glycerol, whereas Y. lipolytica CCMA 0357 showed a maximum production in castor oil (3.5 g/L). Crude glycerol showed better results for γ-decalactone production when compared to castor oil. L. saturnus CCMA 0243 has been shown to have a high potential for γ-decalactone production from crude glycerol.
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Affiliation(s)
| | - Karla S T Souza
- a Department of Biology , Federal University of Lavras , MG , Brazil
| | - Leonardo F Vilela
- a Department of Biology , Federal University of Lavras , MG , Brazil
| | - Rosane F Schwan
- a Department of Biology , Federal University of Lavras , MG , Brazil
| | - Disney R Dias
- b Department of Food Science , Federal University of Lavras , MG , Brazil
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Miguel MGCP, Collela CF, de Almeida EG, Dias DR, Schwan RF. Physicochemical and microbiological description ofCaxiri -a cassava and corn alcoholic beverage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12921] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | | | - Disney R. Dias
- Biology Department; Federal University of Lavras; Lavras 37200-000 Brazil
| | - Rosane F. Schwan
- Biology Department; Federal University of Lavras; Lavras 37200-000 Brazil
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Duarte WF, Dias DR, Oliveira JM, Vilanova M, Teixeira JA, e Silva JBA, Schwan RF. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.08.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Duarte WF, Dragone G, Dias DR, Oliveira JM, Teixeira JA, Silva JBAE, Schwan RF. Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.). Int J Food Microbiol 2010; 143:173-82. [PMID: 20828848 DOI: 10.1016/j.ijfoodmicro.2010.08.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2010] [Revised: 07/19/2010] [Accepted: 08/14/2010] [Indexed: 11/25/2022]
Abstract
Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in the production of raspberry fruit wine. Raspberry juice sugar concentrations were adjusted to 16° Brix with a sucrose solution, and batch fermentations were performed at 22 °C. Various kinetic parameters, such as the conversion factors of the substrates into ethanol (Y(p/s)), biomass (Y(x/s)), glycerol (Y(g/s)) and acetic acid (Y(ac/s)), the volumetric productivity of ethanol (Q(p)), the biomass productivity (P(x)), and the fermentation efficiency (E(f)) were calculated. Volatile compounds (alcohols, ethyl esters, acetates of higher alcohols and volatile fatty acids) were determined by gas chromatography (GC-FID). The highest values for the E(f), Y(p/s), Y(g/s), and Y(x/s) parameters were obtained when strains commonly used in the fuel ethanol industry (S. cerevisiae PE-2, BG, SA, CAT-1, and VR-1) were used to ferment raspberry juice. S. cerevisiae strain UFLA FW 15, isolated from fruit, displayed similar results. Twenty-one volatile compounds were identified in raspberry wines. The highest concentrations of total volatile compounds were found in wines produced with S. cerevisiae strains UFLA FW 15 (87,435 μg/L), CAT-1 (80,317.01 μg/L), VR-1 (67,573.99 μg/L) and S. bayanus CBS 1505 (71,660.32 μg/L). The highest concentrations of ethyl esters were 454.33 μg/L, 440.33 μg/L and 438 μg/L for S. cerevisiae strains UFLA FW 15, VR-1 and BG, respectively. Similar to concentrations of ethyl esters, the highest concentrations of acetates (1927.67 μg/L) and higher alcohols (83,996.33 μg/L) were produced in raspberry wine from S. cerevisiae UFLA FW 15. The maximum concentration of volatile fatty acids was found in raspberry wine produced by S. cerevisiae strain VR-1. We conclude that S. cerevisiae strain UFLA FW 15 fermented raspberry juice and produced a fruit wine with low concentrations of acids and high concentrations of acetates, higher alcohols and ethyl esters.
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Affiliation(s)
- Whasley F Duarte
- Department of Biology, Federal University of Lavras (UFLA), CP 3037, Campus Universitário, CEP 37.200-000 Lavras, MG, Brazil
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Campos CR, Silva CF, Dias DR, Basso LC, Amorim HV, Schwan RF. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil. J Appl Microbiol 2009; 108:1871-9. [PMID: 19863684 DOI: 10.1111/j.1365-2672.2009.04587.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS To evaluate the dominance and persistence of strains of Saccharomyces cerevisiae during the process of sugar cane fermentation for the production of cachaça and to analyse the microbial compounds produced in each fermentative process. METHODS AND RESULTS Three S. cerevisiae strains were evaluated during seven consecutive 24-h fermentation batches using recycled inocula. The UFLA CA 116 strain had the largest population of viable organisms, and the maximum population was achieved in the fourth batch after 96 h of fermentation. The UFLA CA 1162 and UFLA CA 1183 strains grew more slowly, and the maximum population was reached in the seventh batch. Molecular characterization of isolated yeast cells using PFGE (pulse field gel electrophoresis) revealed that more than 86% of the isolates corresponded to the initially inoculated yeast strain. The concentration of aldehydes, esters, methanol, alcohol and volatile acids in the final-aged beverages were within the legal limits. CONCLUSIONS Cachaça produced by select yeast strains exhibits analytical differences. UFLA CA 1162 and UFLA CA 116 S. cerevisiae isolates can be considered the ideal strains for the artisanal production of cachaça in Brazil. SIGNIFICANCE AND IMPACT OF THE STUDY The use of select yeast strains can improve the quality and productivity of cachaça production. Our findings are important for the appropriate monitoring of yeast during sugar cane fermentation. In addition, we demonstrate that UFLA CA 116 and UFLA CA 1162, the ideal yeast strains for cachaça production, are maintained at a high population density. The persistence of these yeast strains in the fermentation of sugar cane juice promotes environmental conditions that prevent or decrease bacterial contamination. Thus, the use of select yeast strains for the production of cachaça is a viable economic alternative to standardize the production of this beverage.
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Affiliation(s)
- C R Campos
- Biology Department, Universidade Federal de Lavras - UFLA, Lavras, MG, Brazil
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