Casas Acevedo Aarón, Aguilar González Cristóbal Noé, de la Garza Toledo Heliodoro, Morlett Chávez Jésús Antonio, Montet Didier, Rodríguez Herrera Rául. 2015. Importancia de las levaduras no-Saccharomyces durante la fermentacion de bebidas alcoholicas. Investigación y Ciencia de la Universidad Autónoma de Aguascalientes (65) : 73-79.
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Titre anglais : Non-Saccharomyces yeast importance during fermentation of alcoholic beverages
Résumé : Durante la fermentación de bebidas alcohólicas intervienen principalmente levaduras del genero Saccharomyces. Sin embargo, existen otros géneros de levaduras que también participan en los procesos fermentativos, y rara vez son tomados en cuenta, estas son las levaduras denominadas no-Saccharomyces, entre las que destacan: Kloeckera apiculata, Hanseniaspora uvarum, Rhodotorula glutinis, Rhodotorula mucilaginosa, entre otras; las cuales mediante la producción de congenéricos, enzimas y proteínas pueden enriquecer organoléptica y nutricionalmente las bebidas alcohólicas, lo que ayudaría a satisfacer el paladar de los consumidores más exigentes.
Résumé (autre langue) : Saccharomyces are the main yeasts involved during alcoholic beverages fermentation. However, there are other yeasts known as non-Saccharomyces, which also participate during the fermentation, but they are rarely considered as active participants in these processes. The most important non-Saccharomyces yeasts are Kloeckera apiculata, Hanseniaspora uvarum, Rhodotorula glutini, Rhodotorula mucilaginhosa among others. Non-Saccharomyces yeasts may enrich organoleptic and nutritionally alcoholic beverages through production of congeneric metabolites, enzymes and proteins, which could increase the acceptance level of thSaccharomyces are the main yeasts involved during alcoholic beverages fermentation. However, there are other yeasts known as non-Saccharomyces, which also participate during the fermentation, but they are rarely considered as active participants in these processes. The most important non-Saccharomyces yeasts are Kloeckera apiculata, Hanseniaspora uvarum, Rhodotorula glutini, Rhodotorula mucilaginhosa among others. Non-Saccharomyces yeasts may enrich organoleptic and nutritionally alcoholic beverages through production of congeneric metabolites, enzymes and proteins, which could increase the acceptance level of the most demanding consumers.e most demanding consumers.
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable
Auteurs et affiliations
- Casas Acevedo Aarón, Facultad de Ciencias Químicas (ESP)
- Aguilar González Cristóbal Noé, Facultad de Ciencias Químicas (ESP)
- de la Garza Toledo Heliodoro, Facultad de Ciencias Químicas (ESP)
- Morlett Chávez Jésús Antonio, Facultad de Ciencias Químicas (ESP)
- Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
- Rodríguez Herrera Rául, Facultad de Ciencias Químicas (ESP)
Source : Cirad-Agritrop (https://agritrop.cirad.fr/578706/)
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