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Use este identificador para citar ou linkar para este item: http://repositorio.unb.br/handle/10482/46774
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dc.contributor.authorGhesti, Grace Ferreira-
dc.contributor.authorCarvalho, Igor-
dc.contributor.authorCarmo, Talita Souza-
dc.contributor.authorSuarez, Paulo Anselmo Ziani-
dc.date.accessioned2023-10-31T15:52:32Z-
dc.date.available2023-10-31T15:52:32Z-
dc.date.issued2023-01-16-
dc.identifier.citationGHESTI, Grace, CARVALHO, Igor, CARMO, Talita; SUAREZ,Paulo Anselmo Ziani. A newer source of microorganism to produce Catharina Sour beers. Food Science and Technology, 43, e102022, 2023. DOI: https://doi.org/10.1590/fst.102022. Disponível em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: https://www.scielo.br/j/cta/a/MR3MFdgNbSV5FygtPKTxSMy/?lang=en#. Acesso em: 31 out. 2023.pt_BR
dc.identifier.urihttp://repositorio2.unb.br/jspui/handle/10482/46774-
dc.description.abstractBrazil’s beer industry has experienced a significant growth over the recent years, driving professionals to seek brewing beer focused on quality aspects. As a result of this movement, the consumer attention to products that highlight the national or local identity has rocketed in recent times, especially Brazilian types of beers, as Catharina Sour. Catharina Sour beer was produced using the traditional method to acidify the wort by lactic fermentation and using a bee pollen, as a newer source of microorganism to produce sour beers. For that, mango and passion fruit were used, including barley and wheat malt, yeast, and hop. Some physicochemical analyses were made according to EBC (European Brewery Convention) guidelines, to raise information about the process and final product. There were close correlations between the physic-chemical, sensory and liquid chromatography analysis, showing that the presence of pollen, and consequently the presence of yeast, acetic acid bacteria and fructophilic lactic acid bacteria (FLABs), can bring different aromas to Catharina Sour beers, showing an excellent potential to use this newer source of microorganisms to produce sour beers.pt_BR
dc.language.isoengpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAcesso Abertopt_BR
dc.titleA newer source of microorganism to produce Catharina Sour beerspt_BR
dc.typeArtigopt_BR
dc.subject.keywordCervejapt_BR
dc.subject.keywordFermentaçãopt_BR
dc.subject.keywordPólen de abelhapt_BR
dc.subject.keywordBactérias ácido lácticas frutofílicaspt_BR
dc.subject.keywordLeveduraspt_BR
dc.rights.license(CC BY)pt_BR
dc.identifier.doihttps://doi.org/10.1590/fst.102022pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-1043-5748pt_BR
dc.contributor.affiliationUniversidade de Brasíliapt_BR
dc.contributor.affiliationUniversidade de Brasíliapt_BR
dc.contributor.affiliationUniversidade de Brasíliapt_BR
dc.contributor.affiliationUniversidade de Brasíliapt_BR
dc.description.unidadeInstituto de Química (IQ)pt_BR
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