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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/34401
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dc.contributor.authorBertolini, Maria Celia-
dc.contributor.authorERNANDES, JR-
dc.contributor.authorLaluce, Cecília-
dc.date.accessioned2014-05-20T15:23:39Z-
dc.date.accessioned2016-10-25T17:57:39Z-
dc.date.available2014-05-20T15:23:39Z-
dc.date.available2016-10-25T17:57:39Z-
dc.date.issued1991-03-01-
dc.identifierhttp://dx.doi.org/10.1007/BF01025817-
dc.identifier.citationBiotechnology Letters. London: Chapman Hall Ltd, v. 13, n. 3, p. 197-202, 1991.-
dc.identifier.issn0141-5492-
dc.identifier.urihttp://hdl.handle.net/11449/34401-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/34401-
dc.description.abstractNew 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.en
dc.format.extent197-202-
dc.language.isoeng-
dc.publisherChapman Hall Ltd-
dc.sourceWeb of Science-
dc.titleNEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATIONen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUNIV ESTADUAL PAULISTA,INST QUIM,DEPT BIOQUIM,BR-14800 ARARAQUARA,SP,BRAZIL-
dc.description.affiliationUnespUNIV ESTADUAL PAULISTA,INST QUIM,DEPT BIOQUIM,BR-14800 ARARAQUARA,SP,BRAZIL-
dc.identifier.doi10.1007/BF01025817-
dc.identifier.wosWOS:A1991FE46900009-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofBiotechnology Letters-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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