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Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

Department of Bioprocess Engineering and Biotechnology, Universidade Federal do Paraná, Rua Coronel Francisco Heráclito dos Santos, Curitiba 81531-990, Brazil
Author to whom correspondence should be addressed.
Fermentation 2017, 3(4), 62;
Received: 31 October 2017 / Revised: 17 November 2017 / Accepted: 19 November 2017 / Published: 22 November 2017
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
PDF [401 KB, uploaded 22 November 2017]


Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 107 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L) was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L), ethyl hexanoate (0.8 mg/L) and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers. View Full-Text
Keywords: banana brandy; Pichia kluyveri; aroma banana brandy; Pichia kluyveri; aroma

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De Matos, M.E.; Bianchi Pedroni Medeiros, A.; De Melo Pereira, G.V.; Thomaz Soccol, V.; Soccol, C.R. Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast. Fermentation 2017, 3, 62.

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