Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/66857
Type: Artigo de periódico
Title: Fermentation characteristics as criteria for selection of cachaca yeast
Author: Oliveira, ES
Rosa, CA
Morgano, MA
Serra, GE
Abstract: The fermentation characteristics of 24 strains of Saccharomyces cerevisiae and one strain of Candida apicola, C. famata, C. guilliermondii, Hanseniospora occidentalis, Pichia subpelicullosa and Schizosaccharomyces pombe were evaluated for the production of cachac, a. They were isolated from small cachac, a distilleries ( 27), industrial cachac, a distilleries ( 2) and one sugarcane alcohol distillery. The yeasts showed significant differences in ethanol yield, substrate conversion, efficiency, conversion factors of substrate into ethanol (Y-p/s), cells (Y-x/s), organic acids (Y-ac/s) and glycerol (Y-g/s), and maximum specific growth rate (mu(max)). In general the S. cerevisiae strains showed better fermentation potential, with yields between 83 and 91% and mu(max) between 0.450 and 0.640 h(-1), several of them being comparable with the high performance yeast used in the industrial production of ethanol, which was adopted as a reference. The non-Saccharomyces strains showed high efficiency, very low ethanol yield and very high Y-ac/s and Y-g/s values, except Pichia subpelliculosa, which behaved very similarly to the S. cerevisiae strains. Hierarchical Cluster Analysis and Principal Component Analysis showed the fermentation yield ( or substrate conversion) as being the variable which contributed most to the separation of the strains into different groups.
Subject: alcoholic fermentation
cachaca
Saccharomyces cerevisiae
yeast
Country: Holanda
Editor: Kluwer Academic Publ
Rights: fechado
Identifier DOI: 10.1023/B:WIBI.0000013286.30695.4e
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000188424700004.pdf117.04 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.