Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/99959
Type: Artigo de periódico
Title: Effects Of Nutritional Factors On Growth Of Lactobacillus Fermentum Mixed With Saccharomyces Cerevisiae In Alcoholic Fermentation
Author: De Oliva-Neto P.
Yokoya F.
Abstract: The growth of Lactobacillus fermentum was studied in mixed culture with Saccharomyces cerevisiae during alcoholic fermentation of high test molasses (HTM).Yeast extract or a group of 17 amino acids caused a strong and fast decrease in yeast viability due to the strong increase of acidity produced by bacteria. Pure culture of Lactobacillus fermentum in dry sugar cane broth confirmed amino acids as the main nutrients needed to stimulate the growth of bacterial contaminant during alcoholic fermentation. The absence of L. fermentum growth was obtained when leucine, isoleucine or valine were not added to the medium. Phenylalanine, alanine, glutamic acid, cystine, proline, histidine, arginine, threonine, tryptophane, serine and methionine inhibited the bacterial growth at least in one of the cultures of L. fermentum tested.
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-0001286366&partnerID=40&md5=656ca0bc7f2b5ccfb0cc2d59ed8e9fd8
Date Issue: 1997
Appears in Collections:Unicamp - Artigos e Outros Documentos

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