Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/256652
Type: TESE
Title: Caracteristicas fermentativas, formação de compostos volateis e qualidade da aguardente de cana obtida por linhagens de leveduras isoladas de destilarias artesanais
Title Alternative: Features fermentation, formation of volatile compounds and quality of cane liquor produced by the yeast strains isolated from artisanal distilleries
Author: Oliveira, Evelyn de Souza
Advisor: Serra, Gil Eduardo, 1946-
Abstract: Resumo: Foram avaliadas 30 linhagens de leveduras quanto as suas caracteristicas fermentativas e formação dos principios compostos volateis, sendo 24 saccharomyces cerevisae e 6 pertencentes aos gêneros candida (3), kloeckera, pichia e schizosaccharomyces

Abstract: We evaluated 30 strains of yeast fermentation characteristics as their training and principles of volatile compounds, and 24 Saccharomyces cerevisiae and 6 belonging to the genus Candida (3), kloeckera, tar and Schizosaccharomyces
Subject: Fermentação
Cachaça
Aguardente
Cana-de-açúcar
Saccharomyces
Language: Português
Editor: [s.n.]
Date Issue: 2001
Appears in Collections:FEA - Dissertação e Tese

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