Aislamiento y caracterización de levadura silvestre de frutas de Morus nigra para producción de bebidas alcohólicas regionales

DARIO, FERREYRA; PABLO, MARTINA

Investigaciones y Estudios - UNA

Dirección General de Investigaciones Científicas y Tecnológicas de la Universidad Nacional de Asunción

Año: 2022 vol. 2 p. 49 - 58

The mulberry fruit is not only known for its exquisite taste, but also for its nutritional qualities and high content of bioactive compounds. The elaboration of blackberry wine is one of its many uses. In order to control the spontaneous fermentation process used in the production of artisanal wines, wild yeasts were isolated in blackberry juice. Saccharomyces cerevisiae was identified by molecular biology as the predominant species. The M01-IX isolate was characterized by its tolerance to ethanol and by the kinetics of carbohydrate consumption. The results show that M01-IX is capable of consuming 99% of the sugar present under the conditions tested and could be used to produce fermented beverages with a content of at least 5% alcohol.