000			01653nam a22001697a 4500
003			OSt
005			20241209154835.0
008			241209b |||||||| |||| 00| 0 eng d
100			_aRochele Luane Treviso
245			_aTime and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha
300			_ap1733–1742
520			_aThe present work aimed to evaluate the features of yerba mate kombucha during 7 days of fermentation at either 25 ºC or 30 ºC, monitoring physicochemical changes, sensory profile, and sensorial acceptance. The symbiotic microbial culture of active bacteria and yeasts (SCOBY) at the beginning and the end of the bioprocess was also identified. The yerba mate kombuchas fermented at 25 ºC for 5 days or 30 ºC for 4 days were suitable for consumption according to Brazilian standards. Acetic acid, ethanol, and chlorophyll contents were dependent on fermentation time and temperature, unlike the total phenolic content. The main yeast and bacterium in SCOBY were Brettanomyces bruxellensis and Komagataeibacter rhaeticus, respectively, which remained dominant when fermentation was conducted for up to 7 days at both temperatures. Fermentation of yerba mate infusion led to products characterized by sourness, vinegar bitter, and fermented flavors and aromas, making the acceptance of non-fermented Yerba mate preferable to fermented infusions.
654			_aIlex paraguariensis _aFermented beverage _aMetagenomics _aSensory analysis
773	0		_080310 _9110680 _dGermany Springer _oJP392 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c130519 _d130519