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| Magalhães,Karina Teixeira; Pereira,Gilberto Vinícius de Melo; Campos,Cássia Roberta; Dragone,Giuliano; Schwan,Rosane Freitas. |
| Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus; Saccharomyces; Fermented beverage; Brazilian kefir grains. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200034 |
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| PINTO,Juliana Tensol; ALVARENGA,Luana Farah; OLIVEIRA,Diego Pinto de; OLIVEIRA,Tânia Toledo de; SCHWAN,Rosane Freitas; DIAS,Disney Ribeiro; QUEIROZ,José Humberto de. |
| Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay). The alcohol content was 12.9 oGL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hovenia dulcis; Fermented beverage; Volatile compounds; Antioxidant; Dyhidromyricetin. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500101 |
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| ARCANJO,Narciza Maria de Oliveira; NERI-NUMA,Iramaia Angelica; BEZERRA,Taliana Kênia Alves; SILVA,Flávio Luís Honorato da; PASTORE,Glaucia Maria; MADRUGA,Marta Suely. |
| Abstract The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (ORAC) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: American grapes; Antioxidants; Fermented beverage; Phenolic compounds; Legislation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200184 |
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