Chemical and microbiological characterization of Saccharomyces cerevisiae creams, obtained from different Cuban distilleries
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Abstract
contaminating microorganisms was performed and organoleptic characteristics were analyzed.The bromatological evaluation showed values between 15-20 % of dry matter, 16-18 % of ash, 80-85 % of organic matter, 35-40 % of crude protein, 32-36 % of true protein, 4-6 % of total carbohydrates and 2-4% reducing sugars. Creams were found not to contain contaminating microorganisms such as coliforms, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella and Bacillus cereus. From these results, it is concluded that the different creams of S. cerevisiae, without considering their distillery of origin, have adequate chemical and microbiological characteristics for their use in the production of PROBIOLEV®.
Keywords: Cuban distilleries, Saccharomyces cerevisiae, symbiotic additive
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