Efecto de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la elaboración de una bebida fermentada a base de arroz (Oryza sativa)

Abstract

The present study aimed to evaluate the effect of two types of yeast on a fermented rice-based beverage to contribute to knowledge about the production, conservation, and improvement of a traditional beverage and to promote its consumption. Four treatments with two replicates each were prepared, adjusted to 10 and 20 degrees Brix for each yeast, and left to ferment for 5 days. During fermentation, pH, acidity, and Brix degrees were evaluated. At the end of fermentation, alcohol content and presence of methanol were evaluated, in addition to a microbiological analysis of molds, yeasts and Salmonella. Finally, a sensory analysis of the final product was performed. When the beverages were evaluated during fermentation, the Brix degrees of all treatments were in a final range of 4 to 6 degrees Brix, the final pH range from 3.87 to 4.08, and the acidity was in a final range of 0.31 to 0.47 percent lactic acid. When evaluating the final product, it was found that treatments A1b0 (20 Brix, S. cerevisiae) and A1b1 (20 Brix, S. bayanus) had higher alcohol content of 9.1 and 9.5 percent, respectively, and the presence of methanol was negative. As for microbiological analysis, all treatments were found to be within the requirements of NTE INEN 2802 (Alcoholic beverages. Requirements), and finally, in the sensory analysis, similar values were recorded for all treatments, indicating that there were no significant differences between samples.