Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp.

Research background: Cocoa honey and cocoa pulp are both highly appreciated fruit pulp, but until now, cocoa honey has been less processed than cocoa pulp. In this work, we investigate the applicability of Saccharomyces cerevisiae strains to ferment cocoa honey complemented with cocoa pulp to obtain fruit wines and improve cocoa honey commercialization. Experimental approach: The strain, previously isolated from cachaçaria distilleries in Brazil, was selected based on its fermentation performance. The following conditions for fermentation with S. cerevisiae L63 were then studied: volume fraction of cocoa honey (φ CH) complemented with cocoa pulp, sucrose addition (γ suc), temperature (t) and inoculum size (N o). The best conditions were applied in order to obtain fermentation profiles. Results and conclusions: S. cerevisiae L63 (N o=107-108 cell/mL) is capable of fermenting φ CH=90 and 80% for 24 or 48 h with γ suc=50 and 100 g/L at t=28-30 °C resulting in wines with ethanol volume fractions from 8 to 14%. Additionally, the wine produced from φ CH=90% had lower residual sugar concentration (<35 g/L) than the wine produced from φ CH=80% (~79 g/L) which could be classified as a sweet wine. In general, S. cerevisiae L63 resulted in a similar fermentation performance as a commercial strain tested, indicating its potential for fruit pulp fermentation. Novelty and scientific contribution: Saccharomyces cerevisiae L63 can ferment cocoa honey complemented with cocoa pulp to produce fruit wines with good commercial potential, which may also benefit small cocoa producers by presenting a product with greater added value.

Yellow mombin and jackfruit seeds residues applied in the production of reducing sugars by a crude multi-enzymatic extract produced by Penicillium roqueforti ATCC 101110.

BACKGROUND: As an alternative to the use of widely investigated agro-industrial residues, the present study aimed to promote the valorization of two selected residues, yellow mombin seed (YS) and jackfruit seed (JS), as a result of their enhanced performance. RESULTS: YS was applied as a solid state substrate for Penicillium roqueforti ATCC 101110 cultivation (25 °C, Aw = 0.963, 107 spores g-1 and 142 h) to produce a crude multi-enzymatic extract (CE-YS) containing activities of CMCase = 31.95 U g-1 , xylanase = 56.85 U g-1 , exoglucanase = 5.55 U g-1 and FPase = 24.60 U g-1 . CE-YS was then applied to six different residues saccharification and the best performance was obtained with jackfruit seed residue (JS), which was selected for enzymatic saccharification. The highest productivity of reducing sugars expressed as glucose (6.26 mg g-1 h-1 ) was obtained under the conditions: 40.7 g L-1 JS, 5 mmol L-1 MgCl2 , 65 °C, 120 rpm, pH 3.0 (citrate buffer 50 mmol L-1 ) and 18 h. CONCLUSION: The residues, YS and JS, can be used satisfactorily for the production of bioproducts of great industrial applicability, such as crude extracts (containing cellulolytic enzymes) and RS (which can be converted, for example, into bioethanol). © 2020 Society of Chemical Industry.

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids.

During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher. The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids. Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful.

Enzymatic saccharification of lignocellulosic residues using cellulolytic enzyme extract produced by Penicillium roqueforti ATCC 10110 cultivated on residue of yellow mombin fruit.

The aim of this work was to enzymatic saccharification of food waste was performed by crude enzymatic cellulolytic extract produced by P. roqueforti cultivated in yellow mombin residue. The best yield of reducing sugars (259.45mgg-1) was achieved with sugarcane bagasse after 4h; the hydrolysis of corn cob, rice husk and peanut hull resulted in yields around 128-180mgg-1. The addition of 10mmolL-1 of Mn2+ potentiated the saccharification of sugarcane bagasse, in about 86%. The temperature and substrate (sugarcane bagasse) concentration parameters were optimized using a Doehlert Design and, a maximum sugar yield of 662.34±26.72mgg-1 was achieved at 62.40°C, 0.22% (w/v) of substrate, with the addition of Mn2+. Sugar yield was significantly high when compared to previous studies available in scientific literature, suggesting the use of crude cellulolytic supplemented with Mn2+ an alternative and promising process for saccharification of sugarcane bagasse.

Antimicrobial activity of coconut oil-in-water emulsion on Staphylococcus epidermidis and Escherichia coli EPEC associated to Candida kefyr.

Candida kefyr has been considered both a food-spoiling agent and a type of yeast with fermentation properties. In this study, the authors have evaluated the antimicrobial activity of a coconut oil-in-water emulsion associated to the presence of C. kefyr. Fresh coconut kernels were used to obtain the coconut oil-in-water emulsion, the sterile coconut oil-in-water emulsion by decantation, and the coconut oil by means of a heating process. Commercial virgin coconut oil was also used. Agar diffusion, minimal inhibitory concentration and minimal bactericidal concentration (MIC/MBC) techniques were employed to evaluate antimicrobial activity against E. coli and S. epidermidis. The C. kefyr isolate was identified and confirmed. Coconut milk-derived fatty acids were characterized by acid index and thin layer chromatography. Scanning electronic microscopy was performed to evaluate the morphology of the microorganisms. Lipase activity of C. kefyr isolate was also detected. Coconut oil-in-water emulsion associated to C. kefyr was active against both bacteria. Thin layer chromatography confirmed the presence of triglycerides and free fatty acids. The acid index showed higher acidity potential for the coconut oil-in-water emulsion. The microscopic images showed antibacterial action through the formation of membrane holes' and demonstrated yeast shape. All the above show new potentials for C. kefyr and coconut oil-in-water emulsion in food technology.

Comparison between the univariate and multivariate analysis on the partial characterization of the endoglucanase produced in the solid state fermentation by Aspergillus oryzae ATCC 10124.

Endoglucanase production by Aspergillus oryzae ATCC 10124 cultivated in rice husks or peanut shells was optimized by experimental design as a function of humidity, time, and temperature. The optimum temperature for the endoglucanase activity was estimated by a univariate analysis (one factor at the time) as 50°C (rice husks) and 60°C (peanut shells), however, by a multivariate analysis (synergism of factors), it was determined a different temperature (56°C) for endoglucanase from peanut shells. For the optimum pH, values determined by univariate and multivariate analysis were 5 and 5.2 (rice husk) and 5 and 7.6 (peanut shells). In addition, the best half-lives were observed at 50°C as 22.8 hr (rice husks) and 7.3 hr (peanut shells), also, 80% of residual activities was obtained between 30 and 50°C for both substrates, and the pH stability was improved at 5-7 (rice hulls) and 6-9 (peanut shells). Both endoglucanases obtained presented different characteristics as a result of the versatility of fungi in different substrates.

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage / Leite e polpa de açaí aumentam a aceitabilidade sensorial de uma bebida fermentada por kefir

Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05.

Kefir é uma biomassa simbiótica (leveduras e bactérias) comumente aplicada na obtenção de bebidas fermentadas probióticas de leite. O objetivo deste trabalho foi produzir uma bebida fermentada mista de leite integral e polpa de açaí (Euterpe oleracea) a partir de duas culturas diferentes de kefir: uma original de leite e outra original de água açucarada e adaptada ao leite. Com base na conversão, pH e análise sensorial, os melhores resultados foram obtidos com a cultura adaptada na composição (g 100 g-1) de 70% de leite e 30% de polpa de açaí, sem controle de temperatura (temperatura ambiente ~25° C) e sem agitação e por 24 h de fermentação. Esta formulação apresentou 12% de aumento da biomassa, 93% de conversão, pH 5,10 e uma aceitação global de 7,05.

Production of Star Fruit Alcoholic Fermented Beverage.

Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 23 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g-1), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L-1. These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L-1), pH of 4.13-4.22, final yeast concentration of 89 g L-1 and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

Modeling and simulation of fructooligosaccharides synthesis in a batch basket reactor.

Fructooligosaccharides (FOS) production was carried out in a batch basket reactor with immobilized fructosyltransferase from Rhodotorula sp. from 500×10(3) g m(-3) of sucrose in 50 mM sodium acetate buffer at pH 6.0, 48 °C at 85 rpm and with an activity of 22.44×10(3) U m(-3). The experimental data were well adjusted to the mathematical model for FOS production using SIMULINK(®) (MATLAB(®)). The highest regression coefficient (R(2)>90%) and the lowest percentual residual standard deviation (%RSD<4.0) and chi-square (χ(2) <1.0) were obtained for sucrose (GF), kestose (GF2) and total FOS. The mass transfer coefficient (kL) was determined as 5.6×10(-5) m h(-1) and the diffusivity (DS) was 2.11×10(-11) m(2) s(-1). The best predicted FOS yield (after 96 h) was 60.62%, with an equivalent productivity of 3.16×10(3) g m(-3) h(-1). These results reaffirm the good potential of this enzyme for industrial application and, in addition, are in conformation to other studies conducted with the same enzyme from the same and different microbial sources.