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The Scientific World Journal
Volume 2014, Article ID 163174, 9 pages
Research Article

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

1Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, Mexico
2Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura “Amado Nervo”, 63155 Tepic, NAY, Mexico
3Instituto Tecnologico de Orizaba, Division de Estudios de Posgrado e Investigacion, Avenida Oriente 9 No. 852, 94320 Orizaba, VER, Mexico

Received 28 July 2014; Accepted 3 November 2014; Published 23 November 2014

Academic Editor: Palmiro Poltronieri

Copyright © 2014 Pedro Ulises Bautista-Rosales et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at , 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains.