Tuesday, April 30, 2013
Exhibit Hall
The broth resulting from the extraction of cashew stem and pods of mesquite (Prosopis juliflora, SW, DC) were used as culture medium for yeast growth. The use of specific yeast strains is an important factor in industrial production, because they are responsible for the transformation of sugar into alcohol and wine sensory attributes critical to add aroma and flavor. This study was conducted in three stages: selection and isolation, propagation and production of yeast with alcoholgenic features for direct use in fermentation processes. The fruits of mesquite used in this work were collected manually after natural fall. Initially, we made a selection of pods, excluding those with the pest infestation, mechanical damage, mold, among other defects.The selected materials were weighed, the latter being cut and ground in semi-industrial blender with water, at dilutions of 1:1 and 1:2 for cashew and mesquite, respectively, to obtain a uniform mass. The musts underwent spontaneous fermentations aimed at propagation of cells for subsequent isolation. Propagation tests were performed, where cells from multiplying underwent sequential dilutions and subsequently transferred to Petri dishes, where the predominant strains in the middle were carefully selected and isolated. The yeast strains were then isolated in test tubes and used in new fermentation in order to observe what the most efficient. The results showed that yeasts isolated from the extract of mesquite pods as strains with potential for use in industrial processes for ethanol production.
Keywords: Yeasts; selection; cashew; ethanol; Prosopis juliflora.