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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/37368
Title: 
Synergism among lactic acid, sulfite, pH and ethanol in alcoholic fermentation of Saccharomyces cerevisiae (PE-2 and M-26)
Author(s): 
Institution: 
Universidade Estadual Paulista (UNESP)
ISSN: 
0959-3993
Abstract: 
The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic content, high temperature and osmotic pressure. In this research two strains of Saccharomyces cerevisiae PE-2 and M-26 were tested regarding the alcoholic fermentation potential in highly stressed conditions. These strains were subjected to values up to 200 mg NaHSO3 l(-1), 6 g lactic acid l(-1), 9.5% (w/v) ethanol and pH 3.6 during fermentative processes. The low pH (3.6) was the major stressing factor on yeasts during the fermentation. The M-26 strain produced higher acidity than the other, with higher production of succinic acid, an important inhibitor of lactic bacteria. Both strains of yeasts showed similar performance during the fermentation, with no significant difference in cell viability.
Issue Date: 
1-Feb-2006
Citation: 
World Journal of Microbiology & Biotechnology. New York: Springer, v. 22, n. 2, p. 177-182, 2006.
Time Duration: 
177-182
Publisher: 
Springer
Keywords: 
  • ethanol
  • fermentative stress
  • lactic acid
  • low pH
  • Saccharomyces cerevisiae
  • sulfite
Source: 
http://dx.doi.org/10.1007/s11274-005-9016-1
URI: 
Access Rights: 
Acesso restrito
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/37368
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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