Zukunft Haldenlandschaft im Aachener Revier : 10 Haldenentwürfe von Studierenden

Microbial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans strain (Ap-β-gl) isolated from grape ecosystems was evaluated. The maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. The crude enzyme (Ap-β-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. The hydrolysis of glycosidic terpenes by Ap-β-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. The enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines. © 2012 Springer Science+Business Media New York

Aplicação de β-glicosidases produzidas pelos microorganismos Aureobasidium pullulans e Thermoascus aurantiacus ao processo fermentativo da aguardente de cana com foco na produção de terpenos

Este estudo teve como objetivo aplicar β-glicosidases produzidas por microrganismos taxonomicamente distantes do gênero Saccharomyces na produção de aguardente de cana, visando uma maior liberação de compostos flavorizantes, em especial os monoterpenos para a obtenção de aguardentes com atributo sensorial floral mais intenso. Testes preliminares foram realizados adicionando-se extrato bruto de β-glicosidases do Aureobasidium pullulans ER-16 e do Thermoascus aurantiacus CBMAI-756 no caldo de quatro variedades de cana-de-açúcar, com pH 4.5 e diferentes condições de temperatura, agitação e tempo de hidrólise. O complexo enzimático produzido pelo microrganismo T. aurantiacus foi adicionado anteriormente à inoculação do caldo de cana com a Saccharomyces cerevisiae, e a fermentação padrão com S. cerevisiae foi adotada como referência. A determinação dos efeitos das β-glicosidases na desglicosilação de terpenos foi avaliada utilizando um cromatógrafo gasoso acoplado a um espectrômetro de massas (GC-MS), com injeção da fase vapor do mosto e dos produtos de destilação no modo head-space com micro extração em fase sólida (HS-SPME), além da aplicação de testes de análise sensorial. Nenhum composto terpênico foi encontrado nos caldos originais, entretanto citronelol, nerol e geraniol foram encontrados nos caldos de cana tratados com β-glicosidases, na faixa de microgramas por litro, exceto para variedade IAC87-3396. Temperatura, tempo de hidrólise e agitação não afetou os valores encontrados, entretanto uma maior eficiência da atividade hidrolítica de β-glicosidases do T. aurantiacus foi encontrada. Não foi observada a presença de linalol e nerol na cahaça controle até o limite de detecção de 5 μg/L, entretanto a presença de linalol e nerol foi confirmada na cachaça tratada...This research aims to apply β-glucosidase produced by microorganisms taxonomically distant from the genus Saccharomyces to produce Brazilian sugar cane spirit, seeking a greater release of flavor compounds, especially monoterpenes to brandies with obtaining sensory attribute floral more intense. The enzymatic complexe by Aureobasidium pullulans ER-16 and Thermoascus aurantiacus CBMAI-756 were added to the juices from four sugar cane varieties, with pH 4.5 and under different conditions of temperature, agitation and hydrolysis time. The enzyme complexe produced by microorganism Thermoascus aurantiacus, was added before the inoculation of sugarcane juice with Saccharomyces cerevisiae and the fermentation pattern of S. cerevisiae was used as a reference. The determination of the effects of the addition of β-glucosidases in the deglycosylation of terpenes was evaluated by gas chromatography with mass spectrometry (GC-MS), with injection of the vapor of the distillates in order to head-space micro-phase extraction solid (HS-SPME), and sensory evaluation. No terpenic compounds were found in the original juices, but citronellol, nerol and geraniol were found in the treated sugar cane juices in the range of micrograms per liter, except for variety IAC87-3396. Temperature, hydrolysis time and agitation did not show to be significant parameters in this process, however a greater efficiency of the hydrolytic activity of β-glucosidases from the T. aurantiacus was found. Linallol and nerol weren`t detected in the control cachaça at LOD of 5 μg/L, whereas in the enzymatic treated cachaça, the presence of linallol and nerol was confirmed. The concentrations of terpienol and geraniol were significantly increased in treated sugar cane juice spirit, which received higher scores in the sensory evaluation

Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact

This work is an exploratory study of the possibility of promoting the consumption of Syzygium cumini fruit by adding its extract to orange juice making good use of its functional (antioxidant) properties. S. cumini fruit extract was characterized in terms of its anthocyanin content (2.11 g/100 g expressed in cyanidine-3-glucoside equivalents), total phenolic compounds (360 mg/100 g expressed in gallic acid equivalents) and antioxidant capacity evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging method. The effects of the addition of S. cumini fruit crude extract as well as its chromatographic fractions on the juice were assessed chemically by headspace solid-phase micro-extraction and gas chromatography coupled with a mass spectrometry detector. Only six compounds had their chromatographic peak intensities clearly changed and the results are discussed in terms of the inhibition of the formation of 2-octanone, hexanol, alpha-copaene, and alpha-panasinsene and the conservation of octyl acetate and p-menth-1-en-9-ol. Sensory evaluation of orange juice with and without S. cumini crude extract addition did not show any significant differences in the sensorial profile, discriminative and acceptance tests.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

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Oklahoma Daily Times-Journal

Daily newspaper from Oklahoma City, Oklahoma that includes local, territorial, and national news along with advertising