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Revista Mexicana
de Ingenierı́a Quı́mica
Academia Mexicana de Investigación y Docencia en Ingenierı́a Quı́mica, A.C.
Revista Mexicana de Ingeniería Química

Volumen 12, Número 1, Abril 2013
Vol. 12, No. 1 (2013) 19-28

ISSN 1665-2738
CONTENIDO 1
Volumen
THE USE8,OF
número 3, 2009 / SURFACE
RESPONSE Volume 8, number 3, 2009
METHODOLOGY TO EVALUATE THE
FERMENTATION CONDITIONS IN THE PRODUCTION OF TEPACHE
1
EL USO DE LA METODOLOGÍA DE SUPERFICIE DE RESPUESTA PARA

EVALUAR LAS
213 Derivation andCONDICIONES DE FERMENTACI
application of the Stefan-Maxwell equations ÓN EN LA PRODUCCIÓN DE
TEPACHE
(Desarrollo y aplicación de las ecuaciones de Stefan-Maxwell)
R.I. Corona-González1 , J.R. Ramos-Ibarra1 , P. Gutiérrez-González1 ,
Stephen Whitaker 1 2 1∗
C. Pelayo-Ortiz , G.M. Guatemala-Morales and E. Arriola-Guevara
1
Departamento de Ingenierı́a Quı́mica, CUCEI, Universidad de Guadalajara. Blvd. Marcelino Garcı́a Barragán #
1421, C.P. 44430, Guadalajara, Jalisco, México.
Biotecnología / Biotechnology
2
Unidad de Tecnologı́a Agroalimentaria, Centro de Investigación y Asistencia en Tecnologı́a y Diseño del Estado
245 Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo
de Jalisco, A.C. (CIATEJ, A.C.). Av. Normalistas # 800, Col. Colinas de la Normal, CP 44270, Guadalajara,
intemperizados en suelos y sedimentos Jalisco, México.
Received 23 of August 2012; Accepted 12 of December 2012
(Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil
Abstract and sediments)
Due to the artisan nature of the production
S.A. Medina-Moreno, process of tepache,
S. Huerta-Ochoa, there is no uniformity
C.A. Lucho-Constantino, in fermentation conditions
L. Aguilera-Vázquez, and raw material
A. Jiménez-
used. The fermentation is crucial to the final characteristics of tepache and there is a certain degree of ignorance of related
González y M. Gutiérrez-Rojas
organisms and the level of acceptance among consumers. In this study, tepache fermentation conditions (concentration of sugars,
259temperature
initial pH, Crecimiento, sobrevivencia
and fermentationytime)
adaptación de Bifidobacterium
were evaluated infantis a condiciones
to enable correlating the formationácidas
of products of fermentation
(lactic, acetic and ethanol) with the degree of acceptance of the beverage among consumers. Sensory evaluation was measured
(Growth, survival and adaptation of Bifidobacterium infantis to acidic conditions)
on a 9-point hedonic scale. Results were analyzed using the response surface methodology (RSM) which showed that the
fermentationL.conditions for higher
Mayorga-Reyes, P. acceptance were: 22o C,A.10%
Bustamante-Camilo, (mass/volume)E.ofBarranco-Florido
Gutiérrez-Nava, sugars (brown sugar),
y A.72Azaola-
h of fermentation
and an initialEspinosa
pH of 5. According to this study, to have a wider acceptance the beverage must contain about 7 g/L of ethanol, no
more than 5 g/L of lactic and acetic acid, and 70 g of sucrose/L. Likewise, yeasts present in the fermentation were identified and
265 Statistical approach to optimization of ethanol fermentation by Saccharomyces cerevisiae in the
it was found that Saccharomyces cerevisiae is the predominant species.
Keywords: presence
tepache,of
fermentation, response
Valfor® zeolite NaA surface methodology, hedonic scale, yeast identification.
Resumen (Optimización estadística de la fermentación etanólica de Saccharomyces cerevisiae en presencia de
Debido a la naturaleza artesanal del proceso de producción del tepache, no hay uniformidad en condiciones de fermentación
zeolitautilizadas.
y materia prima Valfor® zeolite NaA)
La fermentación es crucial para las caracterı́sticas finales del tepache y existe cierto grado de
desconocimiento de los microorganismos
G. Inei-Shizukawa, relacionados G.
H. A. Velasco-Bedrán, y el
F. nivel de aceptación
Gutiérrez-López andentre los consumidores. En este estudio, las
H. Hernández-Sánchez
condiciones de fermentación (concentración de azúcar, pH inicial, temperatura y tiempo de fermentación) fueron evaluadas
para correlacionar los productos de la fermentación (etanol, ácido láctico y acético) con el grado de aceptación de la bebida. La
Ingeniería
evaluación sensorialdeseprocesos / Process
realizó con engineering
una escala hedónica de 9 puntos. Los resultados fueron analizados utilizando una metodologı́a
de superficie de respuesta (MSR),
271 Localización de una la cual mostró
planta que Revisión
industrial: las condiciones
críticadey fermentación,
adecuación de para
losuna mayor empleados
criterios fueron: 22o C,
aceptación, en
10% (masa/volumen) de azúcar morena (piloncillo), 72 horas de fermentación y un pH inicial de 5. De acuerdo con este estudio,
esta decisión
para tener una mayor aceptación la bebida debe contener alrededor de 7 g/L de etanol, no más de 5 g/L de ácido acético y
láctico, y 70(Plant
g/L desite selection:
sacarosa. Critical review
Asimismo, and adequation
se identificaron criteria
las especies deused in thispresentes
levaduras decision)en la fermentación y se encontró
que Saccharomyces cerevisiae
J.R. Medina, es la especie
R.L. Romero y G.A.predominante.
Pérez
Palabras clave: tepache, fermentación, metodologı́a de superficie de respuesta, escala hedónica, identificación de
levaduras.
∗ Corresponding author. E-mail: arriole@hotmail.com
Tel. 52 (33) 3817-3724; Fax: 52 (33) 13785920 ext. 27536
Publicado por la Academia Mexicana de Investigación y Docencia en Ingenierı́a Quı́mica A.C. 19

Corona-González
Corona-González
Corona-González etet
et al./
al./
al./ Revista
Revista
Revista Mexicana
Mexicana
Mexicana dede
de Ingenierı́a
Ingenierı́a
Ingenierı́a Quı́mica
Quı́mica
Quı́mica Vol.
Vol.
Vol. 12,
12,
12, No.
No.
No. 1(2013)
(2013)
11 (2013) 19-28
XXX-XXX
XXX-XXX
41
41 11 Introduction
Introduction 92
92
evaluations (Deshpande
evaluations (Deshpande et et al.,
al., 2008).
2008). In this
In this
93
93
study, using a central composite
study, using a central composite design (CCD), design (CCD),
42
42
Long time
Long time ago, ago, sincesince pre-Hispanic
pre-Hispanic era, era, fermented
fermented 94
94
we evaluated
we evaluated the the mainmain process
process variables
variables forfor
43
43
beverages were widely consumed
beverages were widely consumed in Mexico. Among in Mexico. Among 95
95
tepache fermentation (brown sugar
tepache fermentation (brown sugar concentration, concentration,
44
44
the most popular are tepache,
the most popular are tepache, pulque, tejuino, and pulque, tejuino, and 96
96
fermentation temperature,
fermentation temperature, initial
initial pH
pH and
and fermentation
fermentation
45
45
pozol, all considered soft drinks
pozol, all considered soft drinks with low alcohol with low alcohol 97
97
time) to correlate the formation
time) to correlate the formation of fermentationof fermentation
46
46
content (Godoy
content (Godoy et et al.,
al., 2003).
2003). Tepache Tepache is is the
the 98
98
products (lactic acid, acetic acid, and ethanol)
products (lactic acid, acetic acid, and ethanol) with with
47
47
most popular traditional fermented
most popular traditional fermented drink, prepared drink, prepared 99
99
the acceptance of the beverage among
the acceptance of the beverage among consumers. consumers.
48
48
using traditional
using traditional methodsmethods from from pineapple
pineapple peels, peels, sugar
sugar 100
100
The results
The results were
were analyzed
analyzed using
using the
the RSM
RSM andand the
the
49
49
(brown sugar, a type of unrefined
(brown sugar, a type of unrefined sugar cane), water sugar cane), water 101
101
yeast in the fermentation was also identified.
yeast in the fermentation was also identified. With With
50
50
and spices
and spices (cinnamon
(cinnamon and and pepper).
pepper). Fermentation
Fermentation 102
102
this study
this study wewe claim
claim to to increase
increase the
the knowledge
knowledge of of the
the
51
51
of tepache takes place in
of tepache takes place in wooden barrels, at wooden barrels, at room
room 103
103
fermentation process of this type of
fermentation process of this type of beverages andbeverages and
52
52
temperature, from 1 to 4 days (Alvarado
temperature, from 1 to 4 days (Alvarado et al., 2006). et al., 2006). 104
104
also contribute
also contribute to to the
the discernment
discernment of of the
the control
control of
of
53
53
In distilled
In distilled spirits,
spirits, suchsuch as as tequila
tequila and and wine,
wine, ethanol
ethanol 105
105
fermentation conditions for industrialization.
fermentation conditions for industrialization.
54
54
is desirable as the major product
is desirable as the major product and total sugar and total sugar
55 consumption during fermentation.
consumption during fermentation. In contrast, tepache In contrast, tepache
22 Materials
Materials and
and methods
methods
55
56
56
is aa not
is not distilled
distilled beverage,
beverage, ethanolethanol concentration
concentration 106
106
57
57
should be low and there is
should be low and there is partial consumption ofpartial consumption of
58
58
sugars to provide a sweet taste,
sugars to provide a sweet taste, and a production of and a production of 107
107
2.1 Preparation
2.1 Preparation of
of tepache
tepache
59
59 lactic, acetic and other volatile compounds that give itit
lactic, acetic and other volatile compounds that give
The fermentation
fermentation was
was performed
performed in in closed
closed stainless-
stainless-
60 its organoleptic
its organoleptic characteristics.
characteristics. TepacheTepache fermentation
fermentation 108
108 The
60
is affected by environmental, chemical and biological 109 steel containers with 10-liter capacities.
steel containers with 10-liter capacities. The The top
top
61
61 is affected by environmental, chemical and biological 109
part of the containers had a 7-mm hole, which
62 factors, such as temperature,
factors, such as temperature, concentration of concentration of sugars,
sugars, 110
110 part of the containers had a 7-mm hole, which
62
pH, and fermentation time, among others, which 111 was sealed
was sealed with
with aa cotton
cotton plug
plug to to simulate
simulate semi-
semi-
63
63 pH, and fermentation time, among others, which 111
anaerobic conditions. The panela (brown sugar from
64 modify the final product characteristics
modify the final product characteristics (Aidoo et (Aidoo et al.,
al., 112
112 anaerobic conditions. The panela (brown sugar from
64
2006). If the fermentation continues for more than 113 Pihuamo, Jalisco, Mexico) was dissolved in
Pihuamo, Jalisco, Mexico) was dissolved in water by water by
65
65 2006). If the fermentation continues for more than 113
shaking, and subsequently 9% (w/v) of pineapple rind
66 four days,
four days, the the concentration
concentration of of acetic
acetic acidacid increases
increases 114
114 shaking, and subsequently 9% (w/v) of pineapple rind
66
and the taste is unpleasant (Moreno-Terrazas, 2005; 115 (Pineapples Ananas
(Pineapples Ananas comosus
comosus fromfrom Diva,
Diva, Veracruz,
Veracruz,
67
67 and the taste is unpleasant (Moreno-Terrazas, 2005; 115
Mexico), which had previously been cut into pieces,
68 Swiers et al.,
Swiers et al., 2005). 2005). 116
116 Mexico), which had previously been cut into pieces,
68
117 was added. The fermentation was carried out
was added. The fermentation was carried out without without
69 By its
By its artisan
artisan nature,nature, raw raw materials
materials used, used, 117
69
118 agitation. The
agitation. The initial
initial pH
pH ofof the
the fermentations
fermentations waswas
70 temperature and fermentation
temperature and fermentation time, the tepache time, the tepache 118
70
119 adjusted with NaOH or citric acid solutions.
adjusted with NaOH or citric acid solutions.
71
71
process has
process has aa high high degree
degree of of variation
variation that that affects
affects 119
72
72
its fermentation; accordingly, the final
its fermentation; accordingly, the final characteristics characteristics
73
73
of the
of the drink
drink are are different
different among among preparations
preparations of of 120
120
2.2 Determination
2.2 Determination of
of sugar
sugar and
and
74 different origin (Moreno-Terrazas,
different origin (Moreno-Terrazas, 2005). Tepache 2005). Tepache fermentation products
74
has potential
potential for for industrial
industrial scale scale production
production but but itit
121
121 fermentation products
75
75 has
is necessary to know the fermentation conditions 122 Sucrose, glucose,
Sucrose, glucose, fructose,
fructose, ethanol,
ethanol, lactic
lactic and
and acetic
acetic
76
76 is necessary to know the fermentation conditions 122
to generate
generate aa product product of of wider
wider acceptance
acceptance among among 123 acids, were determined by HPLC.
acids, were determined by HPLC. Sugars were Sugars were
77
77 to 123
consumers. Furthermore, the shell of the pineapple 124 analyzed with a Bio-Rad Aminex HPX-87C
analyzed with a Bio-Rad Aminex HPX-87C (300 x 7.8 (300 x 7.8
78
78 consumers. Furthermore, the shell of the pineapple 124
represents about about 40% 40% of of the
the fruit
fruit and,
and, since
since itit is is aa 125 mm) with water, as mobile phase, at a flow rate
mm) with water,◦ as mobile phase, at a flow rate of 0.5 of 0.5
79
79 represents 125
waste of industrialization, its decomposition pollute 126 mL/min and 60 ◦ C. Acids and ethanol were quantified
mL/min and 60 C. Acids and ethanol were quantified
80
80 waste of industrialization, its decomposition pollute 126
the environment
environment (Moreno-Terrazas,
(Moreno-Terrazas, 2005). 2005). ItIt is is likely
likely 127 using an
using an Alltech
Alltech OA-100
OA-100 column
column ofof 300
300 mm
mm xx 6.5
6.5 mm
mm
81
81 the 127
◦
that in the process of industrialization of tepache, 128 at 60◦ C and at a flow of 0.5 mL/min, with a mobile
at 60 C and at a flow of 0.5 mL/min, with a mobile
82
82 that in the process of industrialization of tepache, 128
pineapple by-products
by-products will will bebe totally
totally used,used, giving
giving 129 phase of
phase of 0.01N
0.01N H H2SO
SO4,, filtered
filtered and
and degasified.
degasified. The
The
83
83 pineapple 129 2 4
added value to this waste. 130 device used was integrated to a Waters 600 controller,
device used was integrated to a Waters 600 controller,
84
84 added value to this waste. 130
85
85
There are
There are fewfew studies
studies aboutabout the the characteristics
characteristics 131
131 aa Waters
Waters 717
717 plus
plus auto
auto injector,
injector, and
and aa Waters
Waters 2410
2410 RI
RI
of tepache and the effect of fermentation conditions 132 detector.
detector.
86
86 of tepache and the effect of fermentation conditions 132
87
87
on the features of the beverage
on the features of the beverage and its acceptance. and its acceptance.
88 Sensory evaluation
Sensory evaluation is is often
often usedused to to determine
determine the the 2.3 Experimental
Experimental design
design
88
degree of acceptance of a product; similarly, the
133
133 2.3
89
89 degree of acceptance of a product; similarly, the
90
90
Response Surface Methodology
Response Surface Methodology (RSM) is used (RSM) is used 134
134
To evaluate
To evaluate the
the fermentation
fermentation conditions
conditions of
of the
the tepache
tepache
91
91
to optimize
to optimize production
production with with respect
respect to to sensory
sensory 135
135
(temperature, concentration of panela, initial pH, and
(temperature, concentration of panela, initial pH, and
20
22 www.rmiq.org
www.rmiq.org
www.rmiq.org
Corona-González
Corona-González
Corona-González et al./
etet
al./ Revista
al./
Revista Mexicana
Revista
Mexicana de
Mexicana Ingenierı́a
dede Quı́mica
Ingenierı́a
Ingenierı́a Vol.
Quı́mica
Quı́mica 12,
Vol.
Vol. No.
12,
12, 11 (2013)
No.
No. 1(2013) XXX-XXX
(2013) 19-28
XXX-XXX
136
136
fermentation
fermentation time),
time), aa non-replicate
non-replicate central
central composite
composite 178
178
were
were determined
determined using
using aa P-value
P-value with
with aa probability
probability
137
137
design
design was used. The distance of the axial
was used. The distance of the axial points
points to
to 179
179
value of less than 0.05.
value of less than 0.05.
138
138
the
the center of the design was α = ±1.61 to allow the
center of the design was α = ±1.61 to allow the
design
design toto rotate.
rotate. Four
Four central
central points
points were
were established
established 2.6
2.6 Identification
Identification of
of yeasts
139
139
to
180
yeasts
to provide
provide aa reasonably
reasonably stable
stable variance
variance of
of the
the predicted
180
140
140 predicted
141
141
response
response (Montgomery,
(Montgomery, 2010).2010). The
The range
range and
and levels
levels of
of 181
181
The
The yeasts
yeasts were
were isolated
isolated from
from tepache
tepache after
after 72
72 hh
142
142
the
the researched
researched variables
variables are
are presented
presented inin Table
Table 1.1. 182
182
of
of fermentation.
fermentation. They They were
were grown
grown using
using GPYA
GPYA
◦
143
143
The
The behavior
behavior of of the
the response
response surface
surface was
was studied
studied 183
183
medium
medium at at 30
30◦CC for
for 48
48 h,
h, to
to subsequently
subsequently select
select the
the
144
144
with
with respect
respect to to the
the response
response function
function (Y)(Y) using
using aa 184
184
different
different colonies
colonies andand identify
identify them
them according
according to to their
their
145
145
polynomial
polynomial regression
regression equation.
equation. The The generalized
generalized 185
185
morphology
morphology and and frequency
frequency in in the
the culture
culture medium.
medium.
146
146
response
response surface
surface model
model is is given
given by
by Eq.
Eq. (1):
(1): 186
186
The
The selected
selected colonies
colonies were
were inoculated
inoculated into
into tubes
tubes
187
187
with
with 800 µl of
800 µl of GPY
GPY broth
broth toto extract
extract the
the DNA
DNA after
after
◦
188 12
12 hh ofof incubation
incubation at at 30
30◦CC andand agitation
agitation atat 100
100
YY = + ββ11XX11 +
= ββ00 + + ββ22XX22 +
+ ββ33XX33 +
+ ββ44XX44 +
+ ββ11 X 22
11 X11
188
189
189
rpm.
rpm. Yeast
Yeast DNA
DNA was was extracted
extracted according
according toto Querol
Querol
+β X 22 + β 33XX322 +
22 X22 + β33
β44 X 22 + β12 X1 X2 + β13 X1 X3 (1)
(1) et
et al.
al. (1992).
(1992). Colonies
Colonies isolated
isolated were
were identified
identified by
+β22 3 + β44 X44 + β12 X1 X2 + β13 X1 X3 by
190
190
+β X X + β 23XX22XX33 +
+ ββ24 X X + β 34XX33XX44 PCR
PCR amplification
amplification of of the
the region
region spanning
spanning internal
internal
14 X11 X44 + β23 24 X22 X44 + β34
191
+β14 191
192
192
transcribed
transcribed spacers
spacers 11 andand 22 (ITS-1,
(ITS-1, andand ITS-2)
ITS-2) andand
Where
Where YY is is the
the response
response variable,
variable, XX11,, XX22,, XX33,, and
and the
the 5.8S
5.8S rRNA
rRNA genegene (5.8S-ITS
(5.8S-ITS region)
region) and
and subsequent
147
147 193
193 subsequent
XX44 are
are the independent variables with
the independent variables with respect
respect to
to the
the restriction
restriction analysis
analysis according
according to to and
and compared
compared with
148
148 194
194 with
fermentation
fermentation temperature,
temperature, the the amount
amount of of panela,
panela, the
the Esteve-Zarzoso
Esteve-Zarzoso et et al.
al. (1999).
149
149 195
195 (1999).
150
150
initial
initial pH,
pH, and and the
the fermentation
fermentation time, time, respectively,
respectively, ββ00
151
151
is
is the
the intercept
intercept term,term, ββ11,, ββ22,, ββ33,, and
and ββ44 are
are the
the linear
linear
152
152
effects,
effects, β11 , β22 , β33 , and β44 are the quadratic effects,
β 11 , β22 , β 33 , and β 44 are the quadratic effects, 196
196
3 Results and discussion
153
153
and
and ββ12 , β 13,, ββ14
12 , β13
, β 23,, ββ24
14 , β23
, and β 34 are
24 , and β34 are the
the interaction
interaction
154
154
terms (Nwabueze et
terms (Nwabueze et al., 2010).al., 2010). 197
197
3.1
3.1 Conditions
Conditions of
of fermentation
fermentation and
and sensory
sensory
198
198
evaluation
evaluation
155 2.4
2.4 Sensory
Sensory evaluation
evaluation In
In the
the traditional
traditional process
process of of preparing
preparing tepache,
tepache, the
155
199
199 the
156
156
150
150 untrained
untrained panelists
panelists evaluated
evaluated batches
batches of of tepache,
tepache, 200
200
temperature is not controlled during
temperature is not controlled during fermentation fermentation
◦ ◦
157
157
prepared
prepared according
according to to the
the CCD
CCD combinations,
combinations, with with 201
201
and
and itit may
may varyvary from
from 10 10◦C C to to 3535◦CC throughout
throughout
158
158
regard
regard toto their
their overall
overall acceptance.
acceptance. The The panelists
panelists were
were 202
202
the
the year, which could significantly affect the
year, which could significantly affect the final
final
159
159
selected
selected to to participate
participate based
based onon their
their preference
preference for for 203
203
products of the drink and its acceptance.
products of the drink and its acceptance. Likewise, Likewise,
160
160
fermented
fermented drinks,
drinks, interest,
interest, and
and availability.
availability. Samples
Samples of of 204
204
the
the concentration
concentration of of sugars
sugars may may varyvary because
because
161
161
approximately
approximately 50 50 mL
mL were
were served
served at at aa temperature
temperature of of 205
205
fermentation
fermentation time.time. The
The fermentation time
fermentation time alsoalso
162
162
4-9 ◦
4-9◦C;C; an
an evaluation
evaluation sheet
sheet accompanied
accompanied the the samples.
samples. 206
206
depends
depends on on temperature,
temperature, and and at at different
different times
times thethe final
final
163
163
The
The sessions
sessions were
were performed
performed at at room
room temperature
temperature (24-(24- 207
207
products
products will
will have
have different
different concentrations.
concentrations. The The pH pH
164
164
28 ◦
28◦C).
C). The
The tepache
tepache waswas evaluated
evaluated according
according to to aa 9-
9- 208
208
depends
depends on the acidity of the pineapple so it could also
on the acidity of the pineapple so it could also
165
165
point
point hedonic
hedonic scale
scale (1(1 == dislike
dislike extremely,
extremely, 22 = = dislike
dislike 209
209
affect
affect the
the formation
formation of of products
products in in the
the beverage.
beverage. A A
166
166
very
very much,
much, 33 == dislike
dislike moderately,
moderately, 44 = = dislike
dislike slightly,
slightly, 210
210
preliminary
preliminary study determined the choice of
study determined the choice of all
all these
these
167
167
55 =
= neither
neither like
like nor
nor dislike,
dislike, 66 =
= like
like slightly,
slightly, 77 == like
like 211
211
variables.
variables. The
The complete
complete experimental
experimental design design is is shown
shown
168
168
moderately,
moderately, 88 = = like
like very
very much,
much, 99 = = like
like extremely).
extremely). 212
212
in Table 1.
in Table 1.
169
169
Finally,
Finally, the
the mean
mean value
value of of the
the evaluations
evaluations was was used
used for
for 213
213
The
The analysis
analysis of of variance
variance of of CCD
CCD showed
showed that that the
the
170
170
statistical
statistical analysis (Deshpande et al., 2008; Duarte et
analysis (Deshpande et al., 2008; Duarte et 214
214
overall
overall acceptance was significantly affected by
acceptance was significantly affected by all
all
171
171
al.,
al., 2011;
2011; Valim
Valim et
et al.,
al., 2003).
2003). 215
215
of
of the
the studied
studied factors
factors (P-value
(P-value < < 0.05).
0.05). The The most
most
216
216
significant
significant statistical
statistical factors
factors werewere the the fermentation
fermentation
time
time and the amount of panela used, both for
and the amount of panela used, both for the
the linear
linear
172 2.5
2.5 Statistical
Statistical analysis
analysis
217
217
172
218
218
coefficients
coefficients and for the quadratic coefficients. The
and for the quadratic coefficients. The
173
173
A
A statistical
statistical analysis
analysis was
was performed
performed using
using the
the 219
219
analysis
analysis also
also shows
shows thatthat there
there is is an
an optimal
optimal point
point ofof
174
174
Statgraphics
Statgraphics Centurion XV program (StatPoint, Inc.,
Centurion XV program (StatPoint, Inc., 220
220
acceptance
acceptance for for tepache
tepache located
located among
among the the levels
levels ofof the
the
175
175
2005).
2005). The The adjusted
adjusted response
response surface
surface model
model waswas 221
221
factors
factors or
or variables
variables considered
considered for for fermentation;
fermentation; this this is
is
176
176
statistically
statistically evaluated using the ANOVA FF statistic,
evaluated using the ANOVA statistic, 222
222
suggested
suggested by the fact that three quadratic terms in the
by the fact that three quadratic terms in the
177
177
and
and the
the significant
significant effects
effects of
of the
the dependent
dependent variables
variables 223
223
model
model were
were statistically
statistically significant.
significant.
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et al./ Revista
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No.No. 1 (2013)
1 (2013) 19-28
XXX-XXX
Corona-González et al./ Revista Mexicana de Ingenierı́a Quı́mica Vol. 12, No. 1 (2013) XXX-XXX
Table 1. Matrix and summary of the results of the central composite design
Table 1. Matrix and summary of the results of the central composite design
Run Temp. Conc. Initial Time Acceptanceaa Ethanol Lactic Acetic Sucrose Glucose Fructose
Run Temp. Conc. Initial Time Acceptance Ethanol Lactic Acetic Sucrose Glucose Fructose
# (◦◦C) (%) pH (h) (g/L) acid acid (g/L) (g/L) (g/L)
# ( C) (%) pH (h) (g/L) acid acid (g/L) (g/L) (g/L)
X1 X2 X3 X4 (g/L) (g/L)
X1 X2 X3 X4 (g/L) (g/L)
1 25 5 4 48 6.57 2.06 1.12 ND 32.53 ND 2.70
1 25 5 4 48 6.57 2.06 1.12 ND 32.53 ND 2.70
2 35 5 4 48 3.93 3.57 14.12 4.94 10.71 10.75 10.53
2 35 5 4 48 3.93 3.57 14.12 4.94 10.71 10.75 10.53
3 25 15 4 48 7.47 7.23 2.98 ND 92.12 16.57 15.61
3 25 15 4 48 7.47 7.23 2.98 ND 92.12 16.57 15.61
4 35 15 4 48 6.87 6.05 18.45 6.18 87.29 21.78 21.36
4 35 15 4 48 6.87 6.05 18.45 6.18 87.29 21.78 21.36
5 25 5 6 48 5.93 ND 2.53 ND 35.46 1.28 4.42
5 25 5 6 48 5.93 ND 2.53 ND 35.46 1.28 4.42
6 35 5 6 48 5.17 1.72 9.97 3.22 39.58 ND ND
6 35 5 6 48 5.17 1.72 9.97 3.22 39.58 ND ND
7 25 15 6 48 6.13 4.42 6.61 ND 101.87 18.09 20.28
7 25 15 6 48 6.13 4.42 6.61 ND 101.87 18.09 20.28
8 35 15 6 48 6.37 6.64 20.88 5.28 88.87 11.03 12.80
8 35 15 6 48 6.37 6.64 20.88 5.28 88.87 11.03 12.80
9 25 5 4 96 4.18 16.06 17.39 6.01 ND 0.26 3.70
9 25 5 4 96 4.18 16.06 17.39 6.01 ND 0.26 3.70
10 35 5 4 96 3.18 22.17 25.05 4.49 1.85 0.81 1.38
10 35 5 4 96 3.18 22.17 25.05 4.49 1.85 0.81 1.38
11 25 15 4 96 7.18 27.31 33.92 6.50 5.24 30.46 45.52
11 25 15 4 96 7.18 27.31 33.92 6.50 5.24 30.46 45.52
12 35 15 4 96 3.93 52.72 21.64 1.12 3.96 9.51 23.50
12 35 15 4 96 3.93 52.72 21.64 1.12 3.96 9.51 23.50
224
13 25 5 6 96 3.73 12.27 20.10 6.31 ND 1.36 6.76
224
224 13 25 5 6 96 3.73 12.27 20.10 6.31 ND 1.36 6.76
14 35 5 6 96 3.27 18.26 16.34 3.03 2.07 0.89 1.02
14 35 5 6 96 3.27 18.26 16.34 3.03 2.07 0.89 1.02
15 25 15 6 96 4.12 22.09 15.06 15.23 6.99 29.87 44.05
15 25 15 6 96 4.12 22.09 15.06 15.23 6.99 29.87 44.05
16 35 15 6 96 5.40 30.25 30.24 6.36 0.73 4.13 26.52
16 35 15 6 96 5.40 30.25 30.24 6.36 0.73 4.13 26.52
17 22.0 10 5 72 7.73 7.30 5.25 4.16 67.63 4.48 1.09
17 22.0 10 5 72 7.73 7.30 5.25 4.16 67.63 4.48 1.09
18 38.0 10 5 72 6.87 5.71 8.45 5.59 57.20 12.87 8.86
18 38.0 10 5 72 6.87 5.71 8.45 5.59 57.20 12.87 8.86
19 30 2.0 5 72 2.80 9.85 6.04 4.37 0.49 ND 1.50
19 30 2.0 5 72 2.80 9.85 6.04 4.37 0.49 ND 1.50
20 30 18.0 5 72 6.47 11.05 24.35 7.28 61.34 12.19 30.41
20 30 18.0 5 72 6.47 11.05 24.35 7.28 61.34 12.19 30.41
21 30 10 3.4 72 6.00 21.59 9.44 ND 2.72 15.73 27.26
21 30 10 3.4 72 6.00 21.59 9.44 ND 2.72 15.73 27.26
22 30 10 6.6 72 4.50 16.36 7.79 6.35 7.28 16.15 20.83
22 30 10 6.6 72 4.50 16.36 7.79 6.35 7.28 16.15 20.83
23 30 10 5 33.4 6.93 1.18 6.49 2.77 73.86 7.44 3.76
23 30 10 5 33.4 6.93 1.18 6.49 2.77 73.86 7.44 3.76
24 30 10 5 110.6 2.67 27.56 25.23 10.30 ND 0.80 5.52
24 30 10 5 110.6 2.67 27.56 25.23 10.30 ND 0.80 5.52
25 30 10 5 72 7.40 7.00 17.73 3.58 18.69 20.06 26.33
25 30 10 5 72 7.40 7.00 17.73 3.58 18.69 20.06 26.33
26 30 10 5 72 7.23 3.80 15.99 5.53 29.93 19.73 18.08
26 30 10 5 72 7.23 3.80 15.99 5.53 29.93 19.73 18.08
27 30 10 5 72 5.80 11.95 14.39 ND 10.91 18.29 26.76
27 30 10 5 72 5.80 11.95 14.39 ND 10.91 18.29 26.76
28 30 10 5 72 6.63 9.56 10.65 ND 8.90 24.97 31.38
28 30 10 5 72 6.63 9.56 10.65 ND 8.90 24.97 31.38
a
aMean values of 30 evaluations; ND: Not detected
Mean values of 30 evaluations; ND: Not detected
Mean values of 30 evaluations; ND: Not detected
225 Using the results of the experiments and the statistical 237 developed to predict the sensory scores of the tepache
225
225 Using the results of the experiments and the statistical 237
237 developed to predict the sensory scores of the tepache
226 analysis, a second-order polynomial equation was 238 produced under different fermentation conditions was
226
226 analysis, a second-order polynomial equation was 238
238 produced under different fermentation conditions was
227 obtained (Equation 2) for the estimated value of 239 acceptable, considering that the response variable is
227
227 obtained (Equation 2) for the estimated value of 239
239 acceptable, considering that the response variable is
228 acceptance (Y) as a function of the temperature (X1 , 240 a hedonic measurement, which may often display
228
228 ◦acceptance (Y) as a function of the temperature (X1 , 240
240 a hedonic measurement, which may often display
229 ◦C), the concentration of panela (X2 , %), the initial 241 considerable variations (Valim et al., 2003).
229
229 C), the concentration of panela (X2 , %), the initial 241
241 considerable variations (Valim et al., 2003).
230 pH (X3 ), and the fermentation time (X4 , h).
230
230 pH (X3 ), and the fermentation time (X4 , h).
242 The quadratic model (Equation 2) for overall
242
242 The quadratic model (Equation 2) for overall
Y = 4.97493 − 0.567992X1 + 0.728927X2 + 1.73046X3 243 acceptance was used to generate the response
Y = 4.97493 − 0.567992X1 + 0.728927X2 + 1.73046X3 243
243 acceptance was used to generate the response
244 surface graphs. Fig. 1 illustrates the influence of the
+0.11907X4 + 0.097375X1 X3 − 0.0282162X222 244
244 surface graphs. Fig. 1 illustrates the influence of the
+0.11907X4 + 0.097375X1 X3 − 0.0282162X2 245 fermentation time and the amount of panela on the
245
245 fermentation time and the amount of panela on the
−0.465171X322 − 0.00110431X422 246 overall acceptance of the tepache. It can be observed
overall acceptance of the tepache. It can be observed
−0.465171X3 − 0.00110431X4 246
246
(2) 247 by the curving of the graph (Fig. 1a) that both, the
(2) 247
247 by the curving of the graph (Fig. 1a) that both, the
231 The value of the correlation coefficient (R22) was 248 linear and the quadratic coefficients of these variables,
231
231 The value of the correlation coefficient (R ) was 248
248 linear and the quadratic coefficients of these variables,
232 0.826; this value was considered sufficiently high. 249 affect the overall acceptance. In addition, the optimal
232
232 0.826; this value was considered sufficiently high. 249
249 affect the overall acceptance. In addition, the optimal
233 Some authors indicate that an R22 value of at least 250 levels of each variable can be determined: between 40
233
233 Some authors indicate that an R value of at least 250
250 levels of each variable can be determined: between 40
234 0.80 is sufficient to explain the variability of a 251 h and 60 h for the fermentation time, and between 10%
234
234 0.80 is sufficient to explain the variability of a 251
251 h and 60 h for the fermentation time, and between 10%
235 model, and to explain the variance of sensory data 252 and 15% for the amount of panela (Fig. 1a). To help
235
235 model, and to explain the variance of sensory data 252
252 and 15% for the amount of panela (Fig. 1a). To help
236 (Prasad and Nath, 2002). Therefore, the model 253 visualize the shape of the response surface (Fig. 1b),
236
236 (Prasad and Nath, 2002). Therefore, the model 253
253 visualize the shape of the response surface (Fig. 1b),
22
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XXX-XXX
254 289 initial pH of 4, and 54 h of fermentation.
254 289
290 initial pH of 4, and 54 h of
Microbiologically, lowfermentation.
values of pH in the
290
291 Microbiologically,
fermentation of beverages low are values of pH toin bethea
considered
291
292 fermentation
selective and of beverages
favorable are considered
factor. Most bacteria, to be with a
292
293 selective
the exception and favorable
of acetic factor.and lactic Most bacteria,
bacteria, witha
prefer
293
294 the exception
neutral of acetic
to slightly alkalineand pH lactic
andbacteria,
do not preferdevelop a
294
295 neutral
at the low to slightly
pH of must. alkalineHowever,
pH and for do notyeast, develop
a pH
295
296 at the of
range lowbetween
pH of 3must. and 6 However, for yeast,
is more favorable foratheir
pH
296
297 range
growthofand between 3 and 6 activity.
fermentation is more favorable for their
The fermentation
255
Fig 1 297 growth
temperatureand fermentation
of wine varies activity.
widelyThe for fermentation
temperatures
255
256 Fig. 1. Effect of time and amount of panela on the 298
Fig 1
Fig. 1. Effect of time and amount of panela surface,
on the 298 temperature of wine varies◦ widely
that may range from 10 C to 30 C. The advantages ◦ for temperatures
256
257 overall acceptance of tepache, (a) Response 299
overall acceptance of tepache, (a) Response surface, 299 that may range fromfermentation
of low-temperature 10◦ C to 30◦are C. the
Thedevelopment
advantages
257
258 (b) surface contours. 300
258 (b) surface contours. 300

301 of low-temperature fermentation are
of a more fruity and fresh character of the drink, the the development
301
302 of a more fruity
formation and lower and losses
fresh character
of ethanol,ofinthe drink, to
addition thea
302
303 formation and lower losses of ethanol,
reduction in the risk of contamination by bacteria and, in addition to a
303
304 reduction in the risk of contamination
consequently, a lower risk of producing volatile acids. by bacteria and,
304
305 consequently,
Finally, winesa must lowercontain
risk of producing
between 120 volatile
to 250 acids.
g/L
305
306 Finally,
of sugar because at concentrations greater than g/L
wines must contain between 120 to 250 300
306
307 of
g/L,sugar because pressure
the osmotic at concentrations
may have greater
a negative thaneffect
300
307
308 g/L, the osmotic pressure may have
on the yeast, which may decrease yeast growth and a negative effect
308
309 on the yeast, activity
fermentation which may (Benda, decrease
1984).yeast growth and
259
Fig 2
309
310 fermentation activity (Benda, 1984).
Our results coincide with those found by other
259
260 Fig.
Fig 2
2. Effect of pH and fermentation temperature 310
311 Our results
authors for other coincide
similarwith those found
fermented beverages;by other for
260
261 Fig.
on the 2. Effect
overall ofacceptance
pH and fermentation temperature
of tepache.(a) Response 311
312 authors
instance, the optimal values for the fermentationfor
for other similar fermented beverages; of
261
262 on the overall
surface, acceptance
(b) surface contours.of tepache.(a) Response 312
313 instance,
mango wine the were
optimal 22.53 values
◦
C and fora the
pH fermentation
of 3.8 (Suder of et
262 surface, (b) surface contours. 313
314 mango
al., 2009),wineandwere the22.53
optimal
◦
C and a pH of 3.8
fermentation (Suder et
temperature
263 the contours of the response surface are graphed. 314 al., 2009), and(Myrciaria
of Jabuticaba
315 the optimal fermentation
cauliflora) was 20 temperature
◦
C (Duarte
◦
263
264 the
In thecontours
contour of graph,
the response surfaceresponse
the constant are graphed. 4
of Jabuticaba (Myrciaria cauliflora)
et al., 2011). Moreover, the conditions
lines4 315316 was 20 C (Duarte
of pH,
264
265 In
are the contourin graph,
graphed the x1 ,thex2 constant
plane. response
Each contour lines 316et al., 2011).and even
temperature,
317 Moreover, the conditions
the concentration of sugar of pH,that
265
266 are graphed to
corresponds in atheparticular
x1 , x2 height
plane. ofEach contour 317
the response temperature,
was predictedand
318 to beeven the concentration
optimal by the model,of weresugar that
similar
266
267 corresponds
surface (Montgomery,to a particular 2010). height In of
Fig.the1b,response
it can 318 was predicted
to those
319 foundtoinbethe optimal by the model,
preparation of wine.were Thesimilar
pH of
267
268 surface
be observed (Montgomery,
that the maximum2010). overallIn Fig.acceptance
1b, it can to those found in the preparation
grapes must vary between 3.0 and 3.9.
is 319
320 of wine. The pH of
268
269 be observed
found that the
at the center maximum
of the circle, atoverall
54 h ofacceptance
fermentation grapes
is 320321 must obtained
Results vary between in this3.0 and are
study 3.9.innovative since
269
270 found
and with at the
13% center of the circle, at 54 h of fermentation 321
panela. Results obtained in this
sugar contents, to be contained in the
322 study are innovative
drink for since its
270
271
and Figure
with 13% panela. the response surface between 322
2a illustrates sugar contents, to be contained
acceptance, was unknown (both ends, few, or too
323 in the drink for its
271
272 the Figure 2a illustrates
fermentation the response
temperature and surface
the pH.betweenIt can 323 acceptance,
many sugarswas
324 are unknown
unpleasant). (bothSimilarly,
ends, few,as or to too
the
272
273 the fermentation
be observed that temperature and the pH.
the overall acceptance It can 324
decreased many
325 sugars are unpleasant). Similarly,
fermentation time concerns, tepache producers quite as to the
273
274 be
withobserved that the overall
low temperature and high acceptance
pH of the decreased
drink; 325 fermentation
often use as far
326 time as concerns,
96 h; however, tepachewe producers
found that quite large
274
275 with low for
moreover, temperature and high
high temperature and pH of the
low pH, drink; 326
the overall often
327 use as far as 96 h; however,
fermentation times are not acceptable to consumers. we found that large
275
276 moreover,
acceptancefordecreased
high temperature
even more. and lowThispH, the overall
behavior can
5 fermentation times are not acceptable to consumers.
327
acceptance
be explained decreased
in terms even of more. This effect
the linear behavior of can
the
5
276
277
328 3.2 Products formation of fermentation and
277 be explained temperature
fermentation in terms ofand thethelinear effecteffect
quadratic of the of 328 3.2 Products formation of fermentation and
278
fermentation sensory evaluation

the pH on thetemperature and the of quadratic effectThe of 329
278
279 overall acceptance the tepache. 329 sensory evaluation
279
280 the pH ongraph
contour the overall
(Fig. acceptance
2b) shows of thethe
that tepache.
maximum The 330 In Table 1 is shown the results of the sensory analysis,
280
281 contour
acceptance graph (Fig. between
is found 2b) shows 22◦ Cthatandthe maximum
25◦ C, with an 330 331 In
in Table 1 istoshown
addition theconcentration
the final results of the of
sensory
sugars,analysis,
ethanol
281
282 acceptance
initial pH ofis3.5 found between 22◦ C and 25◦ C, with an 331
to 5.0. 332 in
andaddition
acids.to the finalthan
More concentration of sugars,
half of the ethanol
combinations
282
283
initial
RSM pH of is a3.5 to 5.0. that allows a general idea of 332
procedure 333 and acids. values
got mean Moregreater
than halfthanof5 the combinations
(neither like nor
283
284 the RSM
optimal is aconditions
procedure to thatbeallows
rapidly a general idea of 333
and efficiently 334 got meanamong
dislike); values those,
greaterfivethan 5 (neither
obtained valueslike nor
greater
284
285 the optimal
obtained conditions
(Duarte et al.,to2011).
be rapidlyThe and
levels efficiently
of each 334 335 dislike); among
than 7 (like those, fiveThe
moderately). obtained valueswas
best score greater
7.73
285
286 obtained (Duarteby
factor estimated et the
al.,statistical
2011). The model levels of each
(Equation 2) 335336 than 7 (like
a value closemoderately).
to “like veryThe best score
much” on thewas 7.73
hedonic
286
287 factor
for theestimated
optimization by theof statistical
the overallmodel (Equation
acceptance 2) 336
of the 337 ascale.
value The
closefermentation
to “like very much” on
conditions for the
this hedonic
tepache
287
288 for the optimization
tepache were a temperature of the overall
of 22◦ C, acceptance
13% panela, of the
an 337 338 scale.
were 10%Thepanela,
fermentation
an initialconditions
pH of 5.0,fora fermentation
this tepache
288 tepache were a temperature of 22◦ C, 13% panela, an 338 were 10% panela, an initial pH of 5.0, a fermentation
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et al./al./
al./ Revista
Revista Mexicana
Revista
Mexicana dede
Mexicana
Ingenierı́a
Ingenierı́a Vol.
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Quı́mica 12,12,
Vol.
Vol. 12, No.
No. 11 (2013)
No. (2013) XXX-XXX
1 (2013) 19-28
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Corona-González
temperature of 22 22◦◦C,C, and
andet al./ Revista Mexicana de72Ingenierı́a Quı́mica Vol. 12, No. 1 of (2013) XXX-XXX
339
339 temperature of aa fermentation
fermentation time of
time of 72 374374 fermentative
fermentative production
production ethanol,
of ethanol, are temperature,
are temperature,
340
340
h. It can be observed (Table 1) that, in general, initial
h. It can be observed (Table 1) that, in general, 375 initial pH and fermentation time. Although statistical
375 pH and fermentation time. Although statistical
the concentrations ◦ of lactic acid and ethanol were analysis of this study showed no significant effect
341
339
341
temperature of 22 C, and a fermentation time of 72 fermentative
the concentrations of lactic acid and ethanol were 376 analysis of this study showed no significant effect
376
374 production of ethanol, are temperature,
342
340
342
greater
h.
greaterIt canwithbe
with prolonged
prolonged fermentation
observedfermentation
(Table 1) that, timesin(96
times (96 h). In
general,
h). In 375
377
377
of temperature
temperature
initial
of on ethanol
pH and fermentation
on ethanol production
production
time. Although in the
in thestatistical
tepache,
tepache,
343
341
343
contrast,
the
contrast, over short
concentrations
over shortoffermentation
fermentation
lactic acid periods periods
and ethanol (48 h),
(48 h), the 376
were
the 378
378
we found
analysis
we foundofthat that time,
this time,
studythe the
showedinitialnopH,
initial pH, and additional
significant
and additional
effect
344
342
344
concentrations
greater with prolonged
concentrations of these
of thesefermentation
products, mainly
products, mainly
times of of ethanol,
(96ethanol,
h). In 377 379
379
brown
of sugar concentration,
temperature
brown sugar concentration,
on ethanol production did affect
did affectin the the response
the response
tepache,
345
343
345
were lower.
contrast,
were lower.over Inshort
In most treatments,
most treatments,
fermentation theperiods
the acetic acid
acetic acid content
(48 content
h), the 378 380
380
of this
we
of this
found variable.
that time,
variable. Problems
Problemsthe initial caused
caused pH,by byand theadditional
the retention
retention
346
344
346
did not
did not exceed
concentrationsexceedof 55 g/L,
g/L, regardless
these regardless
products, of of the fermentation
mainly
the fermentation
of ethanol, 379 381
381
or loss
brown
or losssugar
of alcohol
of alcohol and aromatic
concentration,
and aromatic
did affect substances
substancesthe response at low
at low
347
345
347
time.lower.
were
time. The amount
The amount of residual
In most treatments,
of residual the sugars
sugarsacetic inacid
in the tepache
the tepache 380
content 382
382
andthis
of
and high
high temperatures,
variable.
temperatures, Problems respectively,
caused by
respectively, can
can also
thealso occur,
retention
occur,
348
346
348
wasnot
did
was alsoexceed
also different
different for each
5 g/L,
for each treatment.
regardless
treatment. of the However,
fermentation
However, there 381
there 383
383
affecting
or loss ofthe
affecting the optimaland
alcohol
optimal temperature
aromatic for
temperature for the growth
substances
the growth at lowand
and
349
347
349
was aaThe
time.
was tendency
amountfor
tendency for the
of the nearly
residual
nearly totalinconsumption,
sugars
total consumption,
the tepache 382 384
384
physiological
and high temperatures,
physiological activity of
activity of the yeast
respectively,
the yeast (Benda,(Benda,
can 1984);
also 1984);
occur,
350
348
350
of sucrose
was
of sucrose
also differentat 96
at 96for hh ofof fermentation,
each fermentation,
treatment. However, regardless
regardless thereof 383
of 385
385
furthermore,
affecting
furthermore, the lactic
the optimal
the lactic acid production
temperature
acid productionfor thewas was
growth affected
affectedand
351
349
351
the initial
was
the initial
a tendency amount
amount forofofthe panela.
nearly In
panela. In the
total theconsumption,
majority of
majority of 384
386
386
by the
the fermentation
fermentation
physiological
by activity temperature,
of the yeast
temperature, the initial
the initial
(Benda, amount
amount 1984); of
of
352
350
352
treatments,
of sucrose at
treatments, the96
the presence
presence of fructose
h of fermentation,
of fructose and/or and/or
regardless glucose
glucose of 385387
387
brown sugar
furthermore,
brown sugar and and
the thethe fermentation
lactic fermentation
acid production time (P
time (Pwas < 0.05)
affected
< 0.05) but
but
353
351
353
wasinitial
the
was found,amount
found, even with
even with prolonged
of prolonged
panela. In fermentation
the majority
fermentation times.
times.of 386388
388
notthe
by
not byfermentation
by the initial
the initial pH pH (P >
temperature,
(P 0.05).
> 0.05). Figureamount
the Figure
initial 3b shows
3b shows of
354
352
354
The concentrations
The concentrations
treatments, the presence measured
measured for the
of fructose
for the and/or
treatment
treatment glucosewith 387
with 389
389
the response
brown
the response
sugar and surface for lactic
the fermentation
surface for lactic acid;acid;
time note note
(P that only
0.05)
< that only
but
355
353
355
the greatest
was
the greatest
found, even acceptance
acceptance (T =
with prolonged
(T = 2222◦◦C, C,fermentation
panela =
panela 10%,
= 10%, pH 388
times.
pH 390
390
the by
not
the linear coefficients
the coefficients
linear initial pH (P of >
of percentage
0.05). Figure
percentage of brown
of brown 3b shows sugar
sugar
356
354
356
The
= 5, and
= 5, and time
time =
concentrations = 72 72 h)h)measured
were (g/L):
were (g/L): 7.30
for7.30the of of ethanol,with
treatment
ethanol, 5.25 389
5.25 391
391
and response
the
and the fermentation
the fermentation temperature
surface temperature
for lactic acid; affect
affect notethe that
the response,
response,only
of lactic
lactic acid, 4.16 of of (Tacetic ◦
acid, 67.63 = of10%,
sucrose, andlinear
that thethe concentration of lactic
lactic of acid is directly
directly
357
355
357
the
of greatest acceptance
acid, 4.16 acetic= 22acid, C, panela
67.63 of sucrose,pH 390 392
392
the
and that coefficients
concentration of percentage
of acid brown is sugar
358
356
358
=4.48
4.48 of glucose,
5, and
of glucose,
time = 72 and
and 1.09
h)1.09 fructose.
werefructose.
(g/L): 7.30 of ethanol, 5.25 391 393
393
proportional
and the fermentation
proportional to the
to the increase
increase
temperature the percentage
the percentage
affect the response, of brown
of brown
359
357
359
Figure
of lactic
Figure 33 shows
acid, shows
4.16 of graphs
aceticof
graphs ofacid,
response
response surfaces
67.63 surfaces
of sucrose, for 392
for 394
394
sugarthat
and
sugar andthe
and temperature.
concentration
temperature. Figure
of lactic
Figure 3c shows
3c shows
acid isthe the linear
directly
linear
360
358
360
production
4.48 of glucose,
production of ethanol,
of ethanol,
and 1.09 lactic lactic
fructose. acid and
acid and acetic
acetic acid acid 393395
395
effect of of time
proportional
effect timetoand and fermentation
thefermentation
increase the temperaturetemperature
percentage of (the
(thebrownonly
only
361
359
361
in tepache.
in tepache.
Figure 3 AlcoholicAlcoholic
shows graphs fermentation
of response
fermentation is the
is the resultfor
surfaces
result of 394
of 396
396
significant
sugar factors) on
and factors)
significant temperature. on the the production
production
Figure 3c showsof acetic
of acetic acid.
theacid.linearAt
At
362
360
362
many interactions;
production
many interactions;
of ethanol, not lactic
not only depends
only depends
acid andon onacetic
the strain
the strain
acid 395 397
397
shorteroffermentation
effect
shorter fermentation
time and fermentation times and
times and lower
lower temperatures,
temperature
temperatures, (the only the
the
363
361
363
buttepache.
in
but also on
also on physicochemical
physicochemical
Alcoholic fermentationenvironmental
is the result
environmental factors,
factors,of 396398
398
amount of
significant
amount of this
this acid
factors) acidon is reduced;
is reduced;
the production likewise,
likewise, as reported
of acetic
as reported
acid. At by
by
364
362
364
sugars,interactions;
many
sugars, acidity, temperature
acidity, temperature
not onlyand and others.onThe
depends
others. The ethanol
theethanol
strain 397 399
399
Suder et
shorter
Suder et al. (2009),
fermentation
al. (2009),times acetic
acetic and acid
acidlower concentration
temperatures,
concentration shows
showsthe
365
363
365
content
but also can
content can impact
on impact on the
physicochemical
on the perception
perception
environmental of the
of the “body”,
“body”, 398
factors, 400
400
variation
amount
variation with
ofwith temperature.
this temperature.
acid is reduced; likewise, as reported by
366
364
366
the viscosity
the viscosity
sugars, acidity, and,
and, to aa lesser
temperature
to lesser and extent,
extent, on the
others.
on theThe sweetness,
ethanol 399
sweetness, 401
401
Suder With
With et al.thethe(2009),data acetic
data obtained
obtained from the
acid concentration
from the sensorysensory
shows
367
365
367
acidity, aroma,
content
acidity, aroma,
can impact flavor
flavor intensity
onintensity
the perceptionand textural
and textural properties
of theproperties
“body”, 400 402
402
evaluations
variation
evaluations withand and the final
temperature.
the final concentration
concentration of of ethanol,
ethanol,
368
366
368
(Suder
the
(Suder et al.,
viscosity
et al.,and,2009).
2009). Figureextent,
to a lesser
Figure 3a shows
3a shows
on the thesweetness,
the quadratic 401
quadratic 403
403
acids,
acids,With and and sugars,
the sugars,
data obtained multivariate
multivariate from analysisanalysis
the sensory was
was
369
367
369
effect of
acidity,
effect ofaroma,
pH and
pH and the intensity
flavor
the linear effect
linear effect
and of of brownproperties
textural
brown sugar on
sugar on 402404
404
performed to
evaluations
performed to correlate
andcorrelate
the finalthe theconcentration
concentrations
concentrations of of of these
ethanol,
these
370
368
370
the amount
(Suder
the amountet al.,of ethanol
of ethanol production;
2009). production;
Figure 3a shows at pH
at pH values
values
the near 5,
quadratic
near 5, 403
405
405
components
acids,
components and in insugars,
the tepache
the tepache with the
multivariate
with the analysis
degree of
degree ofwas the
the
371
369
371
ethanol
effect
ethanol levels
oflevels
pH and are lower
are lower
the thaneffect
linear
than at higher
at higher of pHpH values
brown valuessugar below
below on 404406
406
drink’s acceptance.
performed
drink’s acceptance.
to correlate Table Table 33 shows
shows the
the concentrations the of Pearson
these
Pearson
372
370
372
5. amount
the
5. Ratmanof
Ratman etethanol
et al. (2003,
al. (2003, 2005) using
production;
2005) using a CCD
at pH avalues CCDnear found
found 5, 405
407
407
product-moment
components
product-moment in the correlation coefficients
tepache coefficients
correlation with the degree (r) for
(r) for each
ofeachthe
373
371
373
that the
ethanol
that thelevels
most are
most important
lower than
important physical
at higher
physical factors,
pH values
factors, whichbelow
which affect 406
affect 408
408
compound,
drink’s
compound, with overall
acceptance.
with overallTable acceptance
acceptance3 shows of the
of thethe tepache.
tepache.Pearson
372 5. Ratman et al. (2003, 2005) using a CCD found 407 product-moment correlation coefficients (r) for each
373 that the most important physical factors, which affect 408 compound, with overall acceptance of the tepache.
409
409
410
410
Fig 333.
Fig.
Fig
Fig. 3. Response
Response surface
surface for
for production
production of
of (a)
(a) Ethanol,
Ethanol, (b)
(b) Lactic
Lactic acid,
acid, and
and (c)
(c) Acetic
Acetic acid.
acid.
409
410 Fig 33. Response surface for production of (a) Ethanol, (b) Lactic acid, and (c) Acetic acid.
Fig.
66
24 www.rmiq.org
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Corona-González et
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Revista Mexicana
Mexicana de
de Ingenierı́a
Quı́mica Vol.
Vol. 12,
12, No.
No. 11 (2013)
(2013) XXX-XXX
XXX-XXX
Corona-González et al./ Revista Mexicana de Ingenierı́a Quı́mica Vol. 12, No. 1 (2013) 19-28
Table 2.
Table 2. Correlation
Correlation for
for acceptance
acceptance
Acetic acid
Acetic acidTable
Lactic
Lactic acid Ethanol
acid Ethanol
2. Correlation Fructose Glucose
Fructose
for acceptance Glucose Sucrose
Sucrose
411
411
rr -0.2487
Acetic acid
-0.2487 -0.0004
Lactic acid
-0.0004 -0.3643 Fructose
Ethanol
-0.3643 0.4105
0.4105 0.5240
Glucose
0.5240 0.5624
Sucrose
0.5624
411
P-value
P-value 0.0672
0.0672 0.9975
0.9975 0.0063 0.0019
0.0063 0.4105
0.0019 0.0000
0.0000 0.0000
0.0000
r -0.2487 -0.0004 -0.3643 0.5240 0.5624
P-value 0.0672 0.9975 0.0063 0.0019 0.0000 0.0000
412
412 The range
The range of of these
these correlation
correlation coefficients,
coefficients, ranging ranging 454 454 products of
products of fermentation
fermentation is is very
very high,
high, leading
leading to to aa
413 from −1
from −1 to to +1, measures the
+1, measures the strength
strength of of thethe 455
455 decrease in
decrease in the
the acceptance
acceptance of of thethe tepache
tepache after after long
long
413
412 The range of these correlation coefficients, ranging 454 products of fermentation is very high, leading to a
linear relationship
linear relationship between variables. variables. A A correlation
correlation 456 fermentation times times (> (> 72 72 h).
h).
−1 to +1, between fermentation
414 456
414
413 from measures the strength of the 455 decrease in the acceptance of the tepache after long
415 of +1
of +1 meansmeans that that there
there is is aa perfect
perfect directdirect linearlinear 457 The chemical
The chemical composition
composition of the
of the tepache
tepache was was
415
414 linear relationship between variables. A correlation 456 fermentation 457
times (> 72 h).
relationship (positive)
relationship (positive) betweenbetween the the two two variables,
variables, 458 affected by the fermentation conditions, given that
of +1 means that there is a perfect direct linear 457 affected by the fermentation
compositionconditions, given was that
416
416 458
415
while aa correlation
while correlation of of −1 means that
−1 means that there
there is is aa perfect
perfect 459 The chemical of the tepache
417
417
relationship (positive) between the two variables, 458 affected 459 many biosynthetic
many biosynthetic routes
routes adoptedadopted by
by yeastsyeasts and
and
416
inverse linear
inverse linear relationship
relationship (negative)
(negative) betweenbetween the the two
two 460 by the fermentation conditions, given that
418
418
while a correlation of −1 means that there is a perfect 459 many 460 bacteria
bacteria are related
are related routes to the formation
to the adopted
formationbyofyeasts of the aroma
the aroma
417
variables. Finally,
variables. Finally, aa correlation
correlation of of 00 is is interpreted
interpreted 461 biosynthetic and
419
419
inverse linear relationship (negative) between and flavor
and
the two 460461 bacteria flavor and and are are affected
affected by by various
various factors, factors,
418
as the
as the absence
absence of of a linear relationship
relationship between two two 462 are related to the formation of the aroma
Finally, aa linear
correlation of 0 isbetween such as
such as the composition,
flavortheand
composition, the the pH pH of of thethe medium,
medium,
420
420
419 variables. interpreted 461 462
and are affected by various factors,
421 variables (Lincoln,
variables (Lincoln, 1985).
1985). concentration
concentration of sugar, dissolved
of sugar, dissolved oxygen
oxygen and the
and the
421
420 as the absence of a linear relationship between two 462 463
463
such as the composition, the pH of the medium,
prevailing temperature
prevailing temperature of the fermentation (Swiers
ItIt can
variables can(Lincoln,
be observed
be observed1985). that the
that the sugars
sugars exerted
exerted aa greatgreat 463 of sugar, ofdissolved the fermentation (Swiers
464
422
421
422 464
concentration oxygen and the
deal of
deal of influence
influence in in their
their linear
linear relationship
relationship with with 464
465 et al.,
et al., 2005;
2005; Estela-Escalante
Estela-Escalante et et al.,
al., 2012;
2012; Téllez-
Téllez-
It can be observed that the sugars exerted a great 466 prevailing temperature of the fermentation (Swiers
423
423 465
422
acceptance. The
acceptance. The table also also shows
shows the the P-value
P-value that Mora et
that 466 Mora et al.,
al., 2012).
2012). Other Other authorsauthors have have alreadyalready
of influence table with 465467 etreported
al., 2005; Estela-Escalante et al., 2012; Téllez-
424
424
423 deal in their linear relationship (Duarte et al., 2011; Swiers et al., 2005)
establishes the
establishes the statistical
statistical significance
significance of estimated 467 reported
of the estimated et (Duarte et al.,Other2011;authors Swiers have et al.,already
2005)
shows the the P-value that 466468 Mora al., 2012).
425
425
424 acceptance. The table also that the fermentation temperature, the initial sugar
correlations. P-values
correlations. P-values below below 0.05 0.05 indicate correlations 468 that the (Duarte
indicate correlations fermentation et al.,temperature, theetinitial sugar
of the estimated 467469 reported 2011; Swiers al., 2005)
426
426
425 establishes the statistical significance concentration, and the pH significantly affect the
that are
that are significantly
significantly different
different from from zero, zero, with with a 469 concentration, and the pH significantly affect the
correlationsa 468470 that the fermentation temperature, the initial sugar
427
427
426 correlations. P-values below 0.05 indicate chemical composition of different alcoholic drinks.
confidence level
confidence level of of 95.0%.
95.0%. The The ethanol, sucrose, 470 chemical composition of different alcoholic drinks.
ethanol, sucrose,
zero, with a 469 concentration, and the pH significantly affect the
428
428
427 that are significantly different from
429 glucose, and
glucose, and fructose
fructose have have shownshown some some correlation
correlation 470 The temperature
The
chemical temperature
compositionaffects affects the yeast
the
of different yeast
alcoholicand as
and as aa result
drinks. result
429
428 confidence level of 95.0%. The ethanol, sucrose, 471 471
430 with overall

with overall acceptance
acceptance of of the
the tepache.
tepache. These These results
results 472 considerably
considerably affects
affects the
the course
course of
of the
the fermentation.
fermentation.
430
429 glucose, and fructose have shown some correlation 471 472
The temperature affects the yeast and as a result
show the
show the type of of relationship
relationship between between the final final 473
overall type of the tepache. Thesetheresults The death
The death of of yeast
yeast at high
affects theatcourse
high temperatures
temperatures causes causes
431
431
430 with acceptance 473
considerably of the fermentation.
432 concentration of
concentration of sugar
sugar and and ethanol
ethanol on on thethe acceptance
acceptance 474 472
the
the fermentation
fermentation to
to stop,
stop, which
which is
is accompanied
accompanied
432
431 show the type of relationship between the final 473 The death of yeast at high temperatures causes
474
of the
of the tepache.
tepache. In In some drinks, drinks, the sensation
sensation of of 475
of sugar some and ethanol onthe by the
by the danger
danger of of contamination
contamination by by thermophilic
thermophilic
433
433
432 concentration the acceptance 475
the fermentation to stop, which is accompanied
434 acidity is
acidity is perceived
perceived less less frequently
frequently when when the the products
products 474 microorganisms.
microorganisms. However,
However, low
low temperatures
temperatures may
may
434
433 of the tepache. In some drinks, the sensation of 475 by the danger of contamination by thermophilic
476
476
435 are sweeter.
are sweeter. For For thisthis reason,
reason, some some producers
producers of of 477 produce
produce problems
problems in
in delaying
delaying the
the beginning
beginning of
of
435
434 acidity is perceived less frequently when the products 476 microorganisms. However, low temperatures may
477
436 tepache often

tepache often compensate
compensate for for the
the high high degree
degree of of 478 fermentation.
fermentation. In
In addition,
addition, to
to the
the optimal
optimal temperature
temperature
436
435 are sweeter. For this reason, some producers of 477 produce problems in delaying the beginning of
478
437 fermentation with

fermentation with thethe addition
addition of of sugar,
sugar, withwith the the goal
goal 479 for the
for the growth
growth and and physiological
physiological activity activity of of the
the yeast,
yeast,
437
436 tepache often compensate for the high degree of 479 fermentation. In addition, to the optimal temperature
438 of decreasing
of decreasing the the sensation
sensation of of acidity,
acidity, given given their their 478 problems
problems caused
caused by
by the
the retention
retention or
or loss
loss of
of alcohol
alcohol
438
437 fermentation with the addition of sugar, with the goal 479 for the growth and physiological activity of the yeast,
480
480
extensive experience
extensive experience in in balancing
balancing the the flavor of of the
the 481
of acidity, flavor and aromatic
and aromatic substances
substances at low
caused by the at
low and and high
high temperatures,
temperatures,
439
439
438 of decreasing the sensation given their 481
problems retention or loss of alcohol
440 drink (Moreno-Terrazas,
drink (Moreno-Terrazas, 2005). 2005). However,
However, the the ethanol
ethanol 480 respectively,
respectively, can
can also
also occur
occur (Benda,
(Benda, 1984).
1984).
440
439 extensive experience in balancing the flavor of the 481 and aromatic substances at low and high temperatures,
482
482
441 content may
content may impact
impact the the perception
perception of of thethe “body”,
“body”, the the 483 The pH pH influences
influences the growth
growth of of microorganisms
441
drink (Moreno-Terrazas, 2005). However, the ethanol The the microorganisms
acidity, 482484 respectively, can also occur (Benda, 1984).
440 483
442 viscosity, and
viscosity, and toto aa lesser
lesser degree
degree the the sweetness,
sweetness, acidity, and their
their metabolism,
metabolism, which which is is frequently
frequently modified modified
442
441 content may impact the perception of the “body”, the 483 and
(Suder 485 as The pH influences the growth of microorganisms
484
aroma, flavor
aroma, flavor intensity,
intensity, and textural textural properties
properties (Suder
and to a lesser and
443
443
442 viscosity, degree the sweetness, acidity, 484 as a result
a result of of aa change
change in in pH
pH of of upup to to 1-1.5
1-1.5 (Scragg,
(Scragg,
444 et al.,
et al., 2009).
2009).
485
and their metabolism, which is frequently modified
444
443 aroma, flavor intensity, and textural properties (Suder 485 486 2009). Some
2009). Some studiesstudies mention
mention that that the the growth
growth of of
486
as a result of a change in pH of up to 1-1.5 (Scragg,
445
444 These
et al.,These results can
2009).results can be be explain
explain the the linear
linear and and 487
487 acetic bacteria
acetic bacteria during during fermentation
fermentation is is correlated
correlated with with
445
486 2009). Some studies mention that the growth of
quadratic effect
quadratic effect of time time on on thethe overall
overall acceptance
acceptance 488 the initial
initial pH pH of of the
the medium.
medium. When When the the pH of of
These results ofcan the correlatedpH
446 488
446
445 be explain the linear and 487 acetic bacteria during fermentation is with
447 of the
of the tepache,
tepache, givengiven that that in in the
the initial
initial stages
stages of of 489
489 the must
the must is is relatively
relatively high, high, the the amount
amount of of acetic
acetic
447
446 quadratic effect of time on the overall acceptance 488 the initial pH of the medium. When the pH of
fermentation (<
fermentation (< 48 48 h),h), the
the sugar remains remains practically 490 bacteria is is greater at at the end end of of fermentation, which which
that sugar
in the initial practically bacteria
must isgreater relativelythehigh, thefermentation,
448 490
448
447 of the tepache, given stages of 489 the amount of acetic
449 unconsumed and
unconsumed and the the compounds
compounds (lactic (lactic acidacid and and 491
491 is an
is an indication
indication that that these
these bacteria
bacteria may may grow grow during
during
449
448 fermentation (< 48 h), the sugar remains practically 490 bacteria is greater at the end of fermentation, which
ethanol) that
ethanol) that provide
provide the tepache tepache with better better sensory
sensory 492 alcoholic fermentation
fermentation (Escalante (Escalante et et al.,
al., 2004).
2004). The The
and the the compoundswith and 491 isalcoholic
450 492
450
449 unconsumed (lactic acid an indication that these bacteria may grow during
451 characteristics are
characteristics are notnot yetyet formed.
formed. However, However, with with 493
493 presence of
presence of acetic
acetic bacteria
bacteria leads leads to to souring,
souring, brown brown
451
450 ethanol) that provide the tepache with better sensory 492 alcoholic fermentation (Escalante et al., 2004). The
prolonged fermentation
prolonged fermentation times, times, the the sugars
sugars are are almost 494 discoloration, aa bittersweet bittersweet taste, taste, and and turbidity
turbidity of of
However,almost discoloration,
452 494
452
451 characteristics are not yet formed. with 493 presence of acetic bacteria leads to souring, brown
453 entirely consumed,
entirely consumed, and and the the concentration
concentration of of thethe 495
495 fermented drinks
fermented drinks due due to to the
the production
production of of acetic
acetic acid
acid
453
452 prolonged fermentation times, the sugars are almost 494 discoloration, a bittersweet taste, and turbidity of
453 entirely consumed, and the concentration of the 495 fermented drinks due to the production of acetic acid
www.rmiq.org
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Corona-González
Corona-González
et al./al./
al./ Revista
Revista Mexicana
Revista
Mexicana dede
Mexicana
Ingenierı́a
Ingenierı́a Vol.
Quı́mica
Quı́mica 12,12,
Vol.
Vol. 12, No.
No. 11 (2013)
No. (2013) XXX-XXX
1 (2013) 19-28
XXX-XXX
496
496 (Manca et
(Manca et al.,
al., 2006).
2006). Concentrations
Concentrations of of 0.3-1.1
0.3-1.1 g/L
g/L 546
546 experience aa decrease
experience decrease in in their
their sensitivity
sensitivity to to ethanol,
ethanol,
497
497 may become
may become undesirable,
undesirable, depending
depending on on the
the type
type ofof 547
547 providing aa significant
providing significant contribution
contribution to to the
the taste
taste of
of the
the
498
498 drink (Swiers
drink (Swiers et et al.,
al., 2005;
2005; Flores-Ramirez
Flores-Ramirez et et al.,
al., 548
548 wine (Romano
wine (Romano et et al.,
al., 2006).
2006).
499
499 2005).
2005). 549
549 Yeasts of
Yeasts of the
the genera
genera Candida
Candida and and Hanseniaspora
Hanseniaspora
500
500 Information obtained
Information obtained in in this
this study
study is is important
important 550
550 have also
have also been
been found
found in in other
other natural
natural fermentations.
fermentations.
501
501 because itit was
because was previously
previously expected
expected that that aa higher
higher 551
551 ItIt was
was reported
reported the the presence
presence of of these
these genera
genera in in
502
502 alcohol content
alcohol content andand lactic
lactic acid
acid would
would have
have aa greater
greater 552
552 fermentations of
fermentations of pineapple
pineapple juice;
juice; even
even thethe species
species
503
503 acceptance among
acceptance among consumers
consumers and and diddid not.
not. OnOn the
the 553
553 C. apicola
C. apicola was
was identified,
identified, although
although only
only occasionally
occasionally
504
504 other hand,
other hand, itit was
was found
found that
that for
for aa fermentation
fermentation time
time 554
554 and at
and at aa very
very low
low concentrations
concentrations duringduring fermentation
fermentation
505
505 longer than
longer than 7272 h,h, the
the acceptance
the beverage
beverage is is 555
555 (Chanprasartsuk et
(Chanprasartsuk et al.,
al., 2010).
2010). However,
However, the the genus
genus
506
506 reduced since
reduced since the
the lower
lower concentration
concentration of of sugars
sugars and
and 556
556 Hanseniaspora was
Hanseniaspora was one one of of the
the most
most frequently
frequently
507
507 higher contents
higher contents of of alcohol
alcohol and
and acetic
acetic acid.
acid. 557
557 found genres
found genres during
during thethe entire
entire fermentation
fermentation process
process
558
558 of pineapple
of pineapple juice.
juice. Moreover, although
Moreover, although yeasts
yeasts
559 of the
of the genus
genus Cryptococcus
Cryptococcus were were not
not found
found during
during
508
508 3.3 Identification
3.3 Identification of
of yeast
yeast 559
fermentation, they they were

were isolated
isolated andand identified
identified from
from
560
560 fermentation,
509
509 A total
A total of
of 3333 colonies
colonies werewere obtained,
obtained, fromfrom which
which DNA
DNA 561
561 the pineapple
the pineapple rindrind (Chanprasartsuk
(Chanprasartsuk et et al.,
al., 2010);
2010); thethe
510
510 extraction was performed. Saccharomyces
extraction was performed. Saccharomyces cerevisiae cerevisiae 562
562 presence of
presence of this
this yeast
yeast may
may be be associated
associated withwith the
the
511
511 was the
was the predominant
predominant species species (70%(70% of of the
the total
total ofof 563
563 pineapple rind
pineapple rind used.
used.
512
512 the identified strains) and was found
the identified strains) and was found practically in practically in 564
564 However, S.
However, S. cerevisiae
cerevisiae was was thethe only
only species
species
513
513 all of the analyzed samples; for some samples, itit
all of the analyzed samples; for some samples, 565
565 isolated in
isolated in different
different samples
samples itit was
was found
found at at least
least one
one
514
514 was the
was the only
only species
species that
that waswas isolated.
isolated. The The other
other 566
566 different species.
different species. TheThe variation
variation in in the
the species
species found
found
515
515 species were as follows: Candida
species were as follows: Candida apicola (9%), apicola (9%), 567
567 could be
could be attributed
attributed to to the
the fermentation
fermentation conditions,
conditions, thethe
516
516 Cryptococcus skinneri
Cryptococcus skinneri (9%),
(9%), Hanseniaspora
Hanseniaspora (6%), (6%), 568
568 fermentation stage
fermentation stage in in which
which thethe sample
sample was was taken,
taken,
517
517 and Saccharomyces sp. (6%).
and Saccharomyces sp. (6%). The species of the The species of the 569
569 and/or the
and/or the natural
natural flora
flora of
of the
the skins
skins ofof pineapple
pineapple and and
518
518 genera Hanseniaspora were not differentiated
genera Hanseniaspora were not differentiated because because 570
570 brown sugar
brown sugar concentration.
concentration.
519
519 with these
with these enzymes,
enzymes, itit is is not
not possible
possible to to do
do so
so and
and
520
520 would require further digestion
would require further digestion with an additional with an additional
521
521 enzyme (Dde
enzyme (Dde I). I). In
In studies
studies performed
performed on on different
different 571
571 Conclusion
522
522 fermented fruit products, it has been
fermented fruit products, it has been reported that reported that the
the
523
523 species S. cerevisiae is predominant
species S. cerevisiae is predominant during the final during the final 572
572 With the
With the response
response surface
surface methodology
methodology (RSM) (RSM) itit was
was
524
524 stages of
stages of fermentation.
fermentation. ItIt has has also
also been
been mentioned
mentioned that that 573
573 possible to
possible to correlate
correlate the
the fermentation
fermentation products
products with
with
525
525 in not inoculated fermentations, the
in not inoculated fermentations, the final product is final product is 574
574 the degree
the degree of of acceptance
the beverage,
beverage, and and to to
526
526 the result of the combined activity
the result of the combined activity of various strainsof various strains 575
575 determine the
determine the optimal
optimal conditions
conditions forfor fermentation
fermentation of of
527
527 of yeast
of yeast that that growgrow more
more or or less
less successively
successively over over 576
576 tepache for
tepache for aa wider
wider acceptance
acceptance among
among consumers.
consumers.
528
528 the course of the fermentation (González-Hernández
the course of the fermentation (González-Hernández 577
577 With the
With the graphs
graphs of of contours,
contours, itit is is possible
possible to to
529
529 et al.,
et al., 2012).
2012). The The first
first stages
stages of of fermentation
fermentation 578
578 predict the
predict the fermentation
conditions to to achieve
achieve that
that
530
530 are dominated by non-Saccharomyces
are dominated by non-Saccharomyces yeast, whose yeast, whose 579
579 desired levels
desired levels of of ethanol,
ethanol, acetic
acetic acid,
acid, lactic
lactic acid
acid
531
531 growth rapidly declines due
growth rapidly declines due to its sensitivity toto its sensitivity to 580
580 and residual
and residual sugars.
sugars. The The optimum
optimum conditions
conditions for for
532
532 ethanol; subsequently, the S. cerevisiae
ethanol; subsequently, the S. cerevisiae strains, which strains, which 581
581 fermentation of
fermentation of tepache,
tepache, predicted
predicted byby quadratic
quadratic model,
model,
533
533 are more
are more tolerant
tolerant to to ethanol,
ethanol, begin
begin to to dominate
dominate and and 582
582 were: temperature
were: temperature 22 22◦◦C,
C, brown
brown sugar
sugar 13%,
13%, anan initial
initial
534
534 are the yeast strains that complete the
are the yeast strains that complete the wine production wine production 583
583 pH of
pH of 4,4, and
and 54 54 hh ofof fermentation.
fermentation. The The yeast
yeast
535
535 process (Garde
process (Garde and and Ancı́n,
Ancı́n, 2006).
2006). In In the
the production
production 584
584 species identified
species identified in in the
the different
different treatments
treatments were:
were:
536
536 of wine, the non-Saccharomyces
of wine, the non-Saccharomyces yeast present yeast present in in 585
585 Candida apicola
Candida apicola (9%),
(9%), Cryptococcus
Cryptococcus skinneri
skinneri (9%),
(9%),
537
537 grape juice,
grape juice, such such as as Hanseniaspora
Hanseniaspora (Kloeckera)(Kloeckera) 586
586 Hanseniaspora (6%), Saccharomyces
Hanseniaspora (6%), Saccharomyces sp. (6%) and sp. (6%) and
538
538 and Candida,
and Candida, begin begin to to experience
experience aa decrease decrease in in 587
587 Saccharomyces cerevisiae. The latter, about
Saccharomyces cerevisiae. The latter, about 70%, was 70%, was
539
539 their population
their population by by half
half during
during fermentation
fermentation when when 588
588 the predominant
the predominant species
species atat the
the end
end of
of fermentation.
fermentation.
540
540 the ethanol
the ethanol produced
produced by by S. S. cerevisiae
cerevisiae exceeds
exceeds 5- 5-
7%. The
7%. The production
production of of ethanol
ethanol by by S. S. cerevisiae
cerevisiae Acknowledgments
541
541
589
589 Acknowledgments
542
542 is the
is the factor
factor that that most
most greatly
greatly affects
affects the the growth
growth
543
543 of non-Saccharomyces
of non-Saccharomyces yeasts. yeasts. However,
However, when when the the 590
590 The authors
The authors wish
wish to
to thank
thank the
the University
University of
of
544
544 fermentation is
fermentation is performed
performed at at temperatures
temperatures below below 591
591 Guadalajara, the
Guadalajara, the State
State Research
Research and
and Assistance
Assistance in
in
545
545 15-20◦◦C,
15-20 C, the the species
species Hanseniaspora
Hanseniaspora and and Candida
Candida 592
592 Technology and
Technology and Design
Design Center
Center of
of Jalisco,
Jalisco, A.C.
A.C.
88
26 www.rmiq.org
www.rmiq.org
www.rmiq.org
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10 www.rmiq.org
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Revista Mexicana

Revista Mexicana de Ingeniería Química

Vol. 12, No. 1 (2013) 19-28

EL USO DE LA METODOLOGÍA DE SUPERFICIE DE RESPUESTA PARA

Tel. 52 (33) 3817-3724; Fax: 52 (33) 13785920 ext. 27536

Publicado por la Academia Mexicana de Investigación y Docencia en Ingenierı́a Quı́mica A.C. 19

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fermentation sensory evaluation

430 with overall

436 tepache often

437 fermentation with

fermentation, they they were

fermentations 731 Technology

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