Orientador: Yong Kun Park

Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos

Resumo: O objetivo desta pesquisa foi estudar leveduras componentes da microbiota de bebidas alcoólicas, melaço e mosto de usinas de açúcar e álcool, frutas e flores e sua provável utilização em processos de fermentação. Foi estudado com especial ênfase as bebidas alcoólicas andinas provenientes da...

Resumo: O objetivo desta pesquisa foi estudar leveduras componentes da microbiota de bebidas alcoólicas, melaço e mosto de usinas de açúcar e álcool, frutas e flores e sua provável utilização em processos de fermentação. Foi estudado com especial ênfase as bebidas alcoólicas andinas provenientes da região montanhosa dos Andes situada em países como Peru, Chile, Bolívia e Colômbia que são até hoje elaboradas artesanalmentee. Foram isoladas 511 cepas de leveduras, sendo 132 provenientes de 45 amostras de bebidas alcoólicas andinas denominada "chicha" ("jora", "algarrobo", "champú", "masato" e amendoim) e o resto de fontes como frutas (pêssego, mamão, nectarina, banana, pera, laranja, abacate, maçã, maracujá e carambola), flores, bebidas alcóolica brasileiras (tucupi, beijú, tarubá, suco de cana e de amostras de usinas de açúcar e álcool. As leveduras isoladas das 45 amostras de bebidas alcoólicas andina foram submetidas a prova de coloração com Cloreto 2, 3, 5 trifeniltetrazolium (TTC), resultando 16,58% das cepas de cor vermelha, 55,36% de cor rosa e 28,06% de cor branca. A eficiência fermentativa destas linhagens foi comparadas com Saccharomycees cerevisiae obtidas de fermentos comerciais (Fleishmann e Itaiquara). As 7 cepas com maior poder fermentativo, considerando-se como índice de fermentação a formação de mais de 20 g de C0m, foram identificadas como pertencentes ao gênero Saccharomycesw. As leveduras isoladas de amostras das bebidas alcoólicas andinas a brasileiras, de flores e de frutas foram comparadas quanto a temperatura de crescimento e quanto à presença do fator "Killer". Foram classificadas como mesófilas 364 cepas (71,23%), e 147 (28,77%) como termófilas, sendo que destas 105 (20,54%) cresceram a 46ºC e (0,59%) cresceram a 47ºC. Foram encontradas 2 cepas identificadas e classificadas como Candida sp que produziram fator "Killer" do tipo K1 enquanto que 2 cepas identificadas como pertencentes ao gênero Torulaspora e 1 cepa identificada como pertencente ao gênero Pichia apresentaram espectro de sensibilidade e fator "Killer" diferente da classificação sugerida por WICKNER (1979)

Abstract: The objective of this research was to use a variety of alcoholic beverages, molasses, and mashes from sugar and alcohol stations, flowers and fruits, as a source of yeasts for the study of the fermentation capability of the strains isolated and their possible utilization in ferment active...

Abstract: The objective of this research was to use a variety of alcoholic beverages, molasses, and mashes from sugar and alcohol stations, flowers and fruits, as a source of yeasts for the study of the fermentation capability of the strains isolated and their possible utilization in ferment active processes. Beverages from the mountain region of the Andes, i.e. from Peru, Chile, Bolivia and Colombia, together with others from Brazil, were collected for this purpose. All of the beverages were produced by home-brewing. A total of 511 strains were isolated, and of these 132 were obtained from forty five alcoholic beverages such as chicha, jora, algarrobo, champú, masato e amendoim, which are found in the Andes region The remaining strains were isolated from fruits such as peach, papaya, nectarine, banana, pear, orange, avocado, apple, passion fruit and star fruit; from flowers; brazilian alcoholic beverages (i.e. tucupi, beiju, taruba); sugar cane juice and samples from sugar and alcohol stations. The strains isolated from the 45 samples of beverages found in the Andes region were submitted to the TIC (2, 3, 5 tripheniltetrazollum chloride) coloration test, resulting in 16,58% of strains with red colour; 55,36% exhibiting pink colour and 28,06% showing white colour. The alcohol production by the 132 strains isolated from the Andes region's beverages was investigated using the production of CO2 as an indication of the fermentation yield. Fleischmann and Itaiquara commercial strains of S. cerevisiae were used as standards. Seven strains were obtained which showed higher fermentation capability than the standards (20g of CO2). They were identified as belonging to the genus Saccharomyces, The yeast strains isolated from the Andes and Brazil's alcoholic beverages and from flowers and fruits were tested for their ability to grow at different temperatures and also for the presence of "Killer" factors. 364 strains (71,33%) were classified as mesophilic, 147 (28,77%) as thermophilic, from which 105 (80,54%) were able to grow at 46ºC and 3 (0,59%) at 47°C. Two strains (9-75 and 15-78) were identified as Candia sp. and produced Killer factor K1. Two strains (183 and 185) were identified as belonging to the genus Torulaspora and one strain (22-90) as belonging to the genus Pichia, which showed spectrum of sensibility and Killer factor differing from the classification suggested by Wickner (1979)