Guava (Psidium guajava L.) alcoholic fermentation by Kluyveromyces marxianus
Abstract
Guava (Psidium guajava L.) is a tropical fruit with high global production; however, it is highly perishable. Its alcoholic fermentation with yeasts of the species Saccharomyces cerevisiae has previously been reported, without any history with yeasts of other species such as Kluyveromyces marxianus. In this work, the alcoholic fermentation of guava was carried out using the yeast K. marxianus UMPe-1, comparing the results with those obtained from the yeast S. cerevisiae Ethanol Red®. In the fermentation product with UMPe-1 yeast, 4.30 g/100 mL of ethanol, 0.08 g/100 mL of methanol, and 0.26 g/100 mL of residual sugars were recorded; while in the fermentation product with Ethanol Red® yeast, 0.44 g/100 mL of ethanol, 0.06 g/100 mL of methanol and 6.50 g/100 mL of residual sugars were detected. To our knowledge, this is the first work in which alcoholic fermentation of guava is carried out using a K. marxianus strain, in which greater fermentative efficiency is demonstrated compared to S. cerevisiae.
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