Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp

Cosme Damião Barbosa; Inayara Cristina Alves Lacerda; Evelyn de Souza Oliveira

Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39500

Type:	Artigo de Periódico
Title:	Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp
Authors:	Cosme Damião Barbosa Inayara Cristina Alves Lacerda Evelyn de Souza Oliveira
Abstract:	The fermentation characteristics of different strains of Saccharomyces cerevisiae isolated from sugar cane musts for the production of cachaça (Brazilian sugar cane spirit) and from beer musts were analyzed based on the kinetic parameters of alcoholic fermentation in mango pulp. The commercial pressed baker’s yeast was used as a standard inoculum. The results show that the yeast strains tested from sugar cane must and beer must had low fermentation performance when inoculated into mango pulp. They did not meet the selection criteria for fermentative cultures, such as productivity, efficiency, ethanol yield and ethanol production. It is observed that the commercial pressed baker’s yeast showed greater adaptability in the mango must than the other yeasts.
Subject:	Indústria de alimentos
language:	eng
metadata.dc.publisher.country:	Brasil
Publisher:	Universidade Federal de Minas Gerais
Publisher Initials:	UFMG
metadata.dc.publisher.department:	FAR - DEPARTAMENTO DE ALIMENTOS
Rights:	Acesso Aberto
metadata.dc.identifier.doi:	10.5897/AJB2015.14847
URI:	http://hdl.handle.net/1843/39500
Issue Date:	2018
metadata.dc.url.externa:	https://academicjournals.org/journal/AJB/article-full-text-pdf/E7B1CF157769
metadata.dc.relation.ispartof:	African Journal of Biotechnology
Appears in Collections:	Artigo de Periódico

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