Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça

Lactococcus lactis and Saccharomyces cerevisiae in co-culture were evaluated during sugar cane fermentantion for cachaça production. The inocula containing L. lactis UFLA CA 312 and S. cerevisiae UFLA CA 11 were used in the population of approximately 105 CFU mL-1 and 108 CFU mL-1, respectively. The...

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Veröffentlicht in:Acta Scientiarum. Agronomy
Hauptverfasser: Fernanda Paula Carvalho, Whasley Ferreira Duarte, Disney Ribeiro Dias, Roberta Hilsdorf Piccoli, Rosane Freitas Schwan
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universidade Estadual de Maringá 2015
Schlagworte:
Agrociencias
mixed culture
starter culture
Sugar cane spirit
lactic acid bacteria
Online Zugang:https://www.redalyc.org/articulo.oa?id=303033072007
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