Fermented Beverage of Ardisia Compressa Fruits Based on Commercial and Native Yeasts: Evaluation of Kinetic Changes

The fruits of the genus Ardisia Sw. (Primulaceae) are resources scarcely exploited along the world. An alternative to add value is a d s ) the preparation of a fermented beverage but, to enhance properties, the use of native yeasts should be evaluated. The objective was to evaluate the use of a commercial strain of Saccharomyces cerevisiae (SC) and a native yeast (NY) during the preparation of S.A. Medina-Moreno, S. Huerta Ochoa, C.A. Lucho-Constan ino, L. Aguilera-Vazquez, A. Jimenez-a fermented beverage from Ardisia compressafruits through monitoring the compounds variation. Fermentation processes were Gonzalez y M Gutierrez-Rojas conducted and rates of sugar onsumption and alcohol production were higher with NY than with SC. The fermented product 259 Crecimiento, sobrevivencia y adaptacion de Bifidobacterium infanis a condiciones a idas contained 73.6 and 95.9 g L-1 of alcohol with SC and NY, while total soluble phenols, anthocyanins, and antioxidant activity were 2,367.0 mg L-1, 215.5 mg L-1, and 16,832.0 mu mol L-1 with SC, and 2,213.0 mg L-1, 287.4 mg L-1, and 18,614.0 mu mol (Grow h su viva and adap ation of Bifidobacter um infantis to acidic conditions) L-1 with NY, respectively. The better performance of thntive yeast was confirmed through modeling, which explained the L Mayorga-Reyes, P Bustamante Camilo A. Gutie rez-Nava, E. Barranco-Florido y A. Azaola-variation of yeast concentratio, the logarithmic soluble phenols increase, and anthocyanins depletion. Besides, the fermentation Espinosa with native yeast allowed obtaining better color and better antioxidant properties. The native yeast was a better option to prepare 265 Statistical approach to optmization of ethanol fermentat on by Saccharomyces cerevisiae in the a fermented beverage from A. compressa fruits.