Aislamiento y caracterización de levadura silvestre de frutas de Morus nigra para producción de bebidas alcohólicas regionales
DOI:
https://doi.org/10.47133/IEUNA22205bPalabras clave:
Mora, fermentación, azúcar residual, alcohol etílico, Saccharomyces cerevisiaeResumen
La fruta de la morera es no solo conocida por su exquisito sabor, sino también por sus cualidades nutricionales y elevado contenido de compuestos bioactivos. La elaboración de vino de mora es uno de sus múltiples usos. Con el objetivo de controlar el proceso de fermentación espontánea empleado en la elaboración de vinos artesanales, se procedió al aislamiento de levaduras silvestre en el jugo de mora. Se identificó por biología molecular Saccharomyces cerevisiae como especie predominante. El aislado M01-IX se caracterizó por su tolerancia al etanol y por cinética de consumo de carbohidratos. Los resultados muestran que M01-IX es capaz de consumir el 99% del azúcar presente en las condiciones ensayadas y podría ser empleado para producir bebidas fermentadas con un contenido de al menos 5% de alcohol.
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Derechos de autor 2022 Pablo Francisco Martina, Dario Jorge Ferreyra
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
