Mostrar el registro sencillo del ítem
dc.contributor.author
Gomez, Gabriel Alberto
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Cuffia, Facundo
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Nagel, Orlando Guillermo
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Althaus, Rafael Lisandro
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Ceruti, Roberto Julio
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2024-08-27T15:13:26Z
dc.date.issued
2024-03
dc.identifier.citation
Gomez, Gabriel Alberto; Cuffia, Facundo; Nagel, Orlando Guillermo; Althaus, Rafael Lisandro; Ceruti, Roberto Julio; Fermentation of whey-derived matrices by Kluyveromyces marxianus : alcoholic beverage development from whey and fruit juice mixes; Cambridge University Press; Journal of Dairy Research; 91; 1; 3-2024; 108-115
dc.identifier.issn
0022-0299
dc.identifier.uri
http://hdl.handle.net/11336/243197
dc.description.abstract
This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30 °C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and WST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Cambridge University Press
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ACCEPTABILITY
dc.subject
CATA QUESTIONS
dc.subject
CONSUMER SENSORY EVALUATION
dc.subject
WHEY
dc.subject
YEAST FERMENTATION
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Fermentation of whey-derived matrices by Kluyveromyces marxianus : alcoholic beverage development from whey and fruit juice mixes
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-08-26T10:58:40Z
dc.journal.volume
91
dc.journal.number
1
dc.journal.pagination
108-115
dc.journal.pais
Reino Unido
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Cambridge
dc.description.fil
Fil: Gomez, Gabriel Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Nagel, Orlando Guillermo. Universidad Nacional del Litoral; Argentina
dc.description.fil
Fil: Althaus, Rafael Lisandro. Universidad Nacional del Litoral; Argentina
dc.description.fil
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
Journal of Dairy Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/journal-of-dairy-research/article/abs/fermentation-of-wheyderived-matrices-by-kluyveromyces-marxianus-alcoholic-beverage-development-from-whey-and-fruit-juice-mixes/B5E00E9E889887A6718FCBE0D7064271#
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1017/S0022029924000116
Archivos asociados