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Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress
Silva, Rosimeire Oenning da; Batistote, Margareth; Cereda, Marney Pascoli.
  • Silva, Rosimeire Oenning da; Universidade Estadual do Mato Grosso. Barra dos Bugres. BR
  • Batistote, Margareth; Universidade Estadual do Mato Grosso. Barra dos Bugres. BR
  • Cereda, Marney Pascoli; Universidade Estadual do Mato Grosso. Barra dos Bugres. BR
Braz. arch. biol. technol ; 56(2): 161-169, Mar.-Apr. 2013. graf
Article Dans Anglais | LILACS | ID: lil-675634
ABSTRACT
This study aimed to explore the variability in the metabolism of nine wild yeasts isolated from the sugarcane juice from a distillery in the Brazilian State of Mato Grosso. Cell viability under the stress conditions was evaluated. The yeasts were inoculated in the test tubes containing sugarcane juice adjusted from 12 to 21º Brix, ethanol from 6 to 12% in volume and temperature at 30, 35 and 40ºC. The viability was established by the growth in Petri dishes and visually by the CO2 production in the test tubes. None of the evaluated yeasts showed simultaneous resistance to the three stress conditions. The potential of yeast BB.09 could be emphasized due to its ability to ferment up to12% ethanol at 30°C.


Texte intégral: Disponible Indice: LILAS (Amériques) langue: Anglais Texte intégral: Braz. arch. biol. technol Thème du journal: Biologie Année: 2013 Type: Article Pays d'affiliation: Brésil Institution/Pays d'affiliation: Universidade Estadual do Mato Grosso/BR

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Texte intégral: Disponible Indice: LILAS (Amériques) langue: Anglais Texte intégral: Braz. arch. biol. technol Thème du journal: Biologie Année: 2013 Type: Article Pays d'affiliation: Brésil Institution/Pays d'affiliation: Universidade Estadual do Mato Grosso/BR