Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726
This study aims to characterize the physicochemical properties of cocoa’s residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa’s residual honey can be use...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2019/5698089 |
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| author | Paula Bacelar Leite Wanderson Mariano Machado Alaíse Gil Guimarães Giovani Brandão Mafra de Carvalho Karina Teixeira Magalhães-Guedes Janice Izabel Druzian |
| author_facet | Paula Bacelar Leite Wanderson Mariano Machado Alaíse Gil Guimarães Giovani Brandão Mafra de Carvalho Karina Teixeira Magalhães-Guedes Janice Izabel Druzian |
| author_sort | Paula Bacelar Leite |
| collection | DOAJ |
| description | This study aims to characterize the physicochemical properties of cocoa’s residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa’s residual honey can be used for the production of fermented beverages. Cocoa’s honey has 14.14 g.100 mL−1 of dry material, containing 11.80 g.100 mL−1 of carbohydrates and 1.20% crude protein, in addition to other minor components, such as pectin, lipids, and Fe, Mn, Na, and Zn, with a carbon-to-nitrogen (C/N) ratio (9.8) most suitable for fermentation. Fermentation at 20°C for 240 hours produced a liquid with 16% v/v ethanol (14 g.L−1 in 144 h). However, 24 hours of fermentation produced the maximum ethanol yield (0.373 g.g−1) and volumetric productivity (0.168 g.L−1.h−1), which were associated with a significant increase in the specific cell growth rate. Saccharomyces cerevisiae AWR1726 performed satisfactorily in the alcoholic fermentation of cocoa’s residual honey, similar to that observed in other fruit beverages, thus suggesting the suitability of cocoa’s residual honey for future commercial applications. |
| format | Article |
| id | doaj-art-24cba39545884cbb8a5d9ff28d772d77 |
| institution | OA Journals |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-24cba39545884cbb8a5d9ff28d772d772025-08-20T02:04:38ZengWileyThe Scientific World Journal2356-61401537-744X2019-01-01201910.1155/2019/56980895698089Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726Paula Bacelar Leite0Wanderson Mariano Machado1Alaíse Gil Guimarães2Giovani Brandão Mafra de Carvalho3Karina Teixeira Magalhães-Guedes4Janice Izabel Druzian5Department of Chemical Engineering, Polytechnic School, Federal University of Bahia, Aristides Novis Street, N° 2, Second Floor, Federação, 40210-630, Salvador, BA, BrazilDepartment of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Barão de Geremoabo Street, s/n, Ondina, 40171-970, Salvador, BA, BrazilDepartment of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Barão de Geremoabo Street, s/n, Ondina, 40171-970, Salvador, BA, BrazilDepartment of Technology, State University of Feira de Santana, Transnordestina Avenue, New Horizon, 44036-900, Feira de Santana, BA, BrazilDepartment of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Barão de Geremoabo Street, s/n, Ondina, 40171-970, Salvador, BA, BrazilDepartment of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia, Barão de Geremoabo Street, s/n, Ondina, 40171-970, Salvador, BA, BrazilThis study aims to characterize the physicochemical properties of cocoa’s residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa’s residual honey can be used for the production of fermented beverages. Cocoa’s honey has 14.14 g.100 mL−1 of dry material, containing 11.80 g.100 mL−1 of carbohydrates and 1.20% crude protein, in addition to other minor components, such as pectin, lipids, and Fe, Mn, Na, and Zn, with a carbon-to-nitrogen (C/N) ratio (9.8) most suitable for fermentation. Fermentation at 20°C for 240 hours produced a liquid with 16% v/v ethanol (14 g.L−1 in 144 h). However, 24 hours of fermentation produced the maximum ethanol yield (0.373 g.g−1) and volumetric productivity (0.168 g.L−1.h−1), which were associated with a significant increase in the specific cell growth rate. Saccharomyces cerevisiae AWR1726 performed satisfactorily in the alcoholic fermentation of cocoa’s residual honey, similar to that observed in other fruit beverages, thus suggesting the suitability of cocoa’s residual honey for future commercial applications.http://dx.doi.org/10.1155/2019/5698089 |
| spellingShingle | Paula Bacelar Leite Wanderson Mariano Machado Alaíse Gil Guimarães Giovani Brandão Mafra de Carvalho Karina Teixeira Magalhães-Guedes Janice Izabel Druzian Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 The Scientific World Journal |
| title | Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 |
| title_full | Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 |
| title_fullStr | Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 |
| title_full_unstemmed | Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 |
| title_short | Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 |
| title_sort | cocoa s residual honey physicochemical characterization and potential as a fermentative substrate by saccharomyces cerevisiae awri726 |
| url | http://dx.doi.org/10.1155/2019/5698089 |
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