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| Mutton,Márcia Justino Rossini; Oliveira Filho,José Humberto de; Costa,Gustavo Henrique Gravatim; Roviero,Juliana Pelegrini; Freita,Lidyane Aline de. |
| This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugarcane spirit; Antimicrobials; Natural products; Lactic acid bacteria; Ethanol. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400018 |
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| Tomaz,Karla Silva; Ferreira,Mayara Rodrigues da Silva; Mesquita,Mércia da Silva; Oliveira Filho,José Humberto de. |
| ABSTRACT: The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beverage; Fruit; Storage; Nectar. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700750 |
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