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Identification of lactic acid bacteria associated with traditional cachaça fermentations.

Authors
  • Gomes, Fatima C O
  • Silva, Carol L C
  • Vianna, Cristina R
  • Lacerda, Inayara C A
  • Borelli, Beatriz M
  • Nunes, Alvaro C
  • Franco, Gloria R
  • Mourão, Marina M
  • Rosa, Carlos A
Type
Published Article
Journal
Brazilian Journal of Microbiology
Publisher
Elsevier
Publication Date
Apr 01, 2010
Volume
41
Issue
2
Pages
486–492
Identifiers
DOI: 10.1590/S1517-838220100002000031
PMID: 24031520
Source
Medline
Keywords
License
Unknown

Abstract

During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the beverage manufacturing industry. The diversity of bacterial populations and the role of these microorganisms during the cachaça production process are still poorly understood in Brazil. In our work, the fermentation process was followed in two distilleries located in the state of Minas Gerais. The objective of this work was to identify the populations of lactic acid bacteria present during cachaça fermentation using physiological and molecular methods. Lactic acid bacteria were isolated in high frequencies during all of the fermentative processes, and Lactobacillus plantarum and L. casei were the most prevalent species. Other lactic acid bacteria were found in minor frequencies, such as L. ferintoshensis, L. fermentum, L. jensenii, L. murinus, Lactococcus lactis, Enterococcus sp. and Weissella confusa. These bacteria could contribute to the increase of volatile acidity levels or to the production of compounds that could influence the taste and aroma of the beverage.

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