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dc.typeArtigo de periódicopt_BR
dc.titleStudy Of The Alcoholic Fermentation Of Sugars Diluted Solutions Through Flow Microcalorimetry [estudo Da Fermentação Alcoólica De Soluções Diluídas De Diferentes Açucares Utilizando Microcalorimetria De Fluxo]pt_BR
dc.contributor.authorVolpe P.L.O.pt_BR
unicamp.authorVolpe, P.L.O., Instituto de Química, UNICAMP, 13083-970 - Campinas - SP, Brazilpt_BR
dc.description.abstractThe present study shows that with liquid nitrogen stored inocula of Saccharomyces cerevisiae, and standardized experimental procedure, flow microcalorimetry can be a valuable tool for monitoring in real time the alcoholic fermentation processes on line. The avaliation of cultural conditions contained different carbon sources for alcohol fermentation (sucrose, glucose, fructose, manose, maltose, galactose, molasses, honey and sugar cane) and their effects on the heat output recording is discussed. Some examples of diauxic growth is given, where the microcalorimeters serves to detect the temporal order of succession of alternating metabolic pathways.en
dc.relation.ispartofQuimica Novapt_BR
dc.identifier.citationQuimica Nova. , v. 20, n. 5, p. 528 - 534, 1997.pt_BR
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