Preparo e características de produtos oriundos da fermentação alcóolica e acética do cupuaçu “Theobroma grandiflorum SCHUM”

Abstract

Cupuaçu is a very important fruit in our State economy. Although we have many ways to prepare related to the local food; up to the present time, few studies have been performed in order to obtain their sub-fermented products. The main purpose of this study was to investigate the preparation and characteristics of products derived from the alcoholic fermentation and acetous cupuaçu. With the purpose to investigate the most suitable conditions for obtaining the fermented alcoholic strength of cupuaçu, there were performed a lot of experiments that evaluated the influence of different factors (concentration of pulp, concentration of yeast extract, sucrose concentration, pH, why the volume of culture medium/bioreactor, inoculum size and type of yeast) in the alcoholic fermentation. Once you have obtained the fermented alcoholic strength of cupuaçu, experiments were carried out with the purpose of investigating the obtaining of a fermented acetic acid. The best conditions for the alcoholic fermentation were: 45 g/L concentration of pulp, 2.4 g/L concentration of yeast extract, 24 g/L of sucrose concentration, pH 5, and that is why the volume of culture medium/bioreactor 1/5, inoculum size of 14 g/L of yeast and yeast supplier C. The best Productivity and yield of ethanol were observed per 24 h. The acetous fermentation, the experiments performed in column reactor bubble with initial acidity of 1 and 3% has promoted the best production of acetic acid. The present work was important because it has investigated the influence of the factors involved in bioconversion process for obtaining the fermented alcoholic strength of cupuaçu and demonstrated the feasibility of the acetous fermentation from the fermented alcoholic strength of cupuaçu obtained. KEY WORDS: fermentation, fruits, Amazon.