NEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATION

Bertolini, Maria Celia; ERNANDES, JR; Laluce, Cecília

Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/34401

Title:

NEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATION

Author(s):

Institution:

Universidade Estadual Paulista (UNESP)

ISSN:

0141-5492

Abstract:

New yeast strains for alcoholic fermentation were isolated from samples collected from Brazilian alcohol factories at the end of the sugar cane crop season. They were selected by their capacity of fermenting concentrated sugar cane syrup as well as high sucrose concentrations in synthetic medium with a conversion efficiency of 89-92%. The strains were identified as Saccharomyces cerevisiae.

Issue Date:

1-Mar-1991

Citation:

Biotechnology Letters. London: Chapman Hall Ltd, v. 13, n. 3, p. 197-202, 1991.

Time Duration:

197-202

Publisher:

Chapman Hall Ltd

Source:

http://dx.doi.org/10.1007/BF01025817

URI:

Access Rights:

Acesso restrito

Type:

outro

Source:

http://repositorio.unesp.br/handle/11449/34401

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