Seleção de leveduras presentes na microfauna do abacaxi cultivado na Paraíba para fermentação

Abstract

Abstract: The pineapple is a fruit very appreciated in the world market not only for having pleasant sensory characteristics, but also for the nutritional and functional properties that it has. The state of Paraíba is a national highlight in the production and quality of the fruit. However, the production losses that occurred at all stages until commercialization are high. Alcoholic fermentation appears as a way of using this fruit, however, when conducted spontaneously, fermentation can cause damage to the product, since the different yeasts produce several secondary compounds. Therefore, in order to maximize the use of surplus pineapple production in the state of Paraíba and to stimulate the development of new products with the use of biotechnology, the present work aimed to isolate, characterize and select yeasts from the pineapple fruit microfauna produced in the state of Paraíba that have appropriate characteristics to meet the conditions employed in the artisanal process of producing a pineapple wine. The entire study was carried out at the Agroindustrial Complex located on Campus II of the State University of Paraíba, in the municipality of Lagoa Seca, Paraíba. The pineapple fruits obtained at CEASA in Campina Grande were sanitized and processed and the fruit extract was reserved for 24 hours. The pineapple extract was then diluted and inoculated in Petri dishes, which were incubated for 48 hours in a microbiological oven. The colonies that developed in isolation were collected and transferred to test tubes with an inclined culture medium to be subjected to selection tests. The isolates underwent glucose fermentation tests, ethanol tolerance, hydrogen sulfide production, high temperature resistance and high glucose concentration (50%). In the study, 120 colonies were isolated, and after all exclusion tests were carried out, only one of the strains had all the desired properties for the fermentation process. The LA29 strain was able to ferment glucose as well as being tolerant to high concentrations of it, as well as ethanol with good development in the middle of 18% alcohol content, did not show hydrogen sulfide production and developed well at high temperatures, even when exposed to conditions of the fermentation process, it proved to be efficient and effective in the production of pineapple wine.