Use este identificador para citar ou linkar para este item:
http://hdl.handle.net/1843/39500
Tipo: | Artigo de Periódico |
Título: | Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp |
Autor(es): | Cosme Damião Barbosa Inayara Cristina Alves Lacerda Evelyn de Souza Oliveira |
Resumo: | 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. |
Assunto: | Indústria de alimentos |
Idioma: | eng |
País: | Brasil |
Editor: | Universidade Federal de Minas Gerais |
Sigla da Instituição: | UFMG |
Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
Tipo de Acesso: | Acesso Aberto |
Identificador DOI: | 10.5897/AJB2015.14847 |
URI: | http://hdl.handle.net/1843/39500 |
Data do documento: | 2018 |
metadata.dc.url.externa: | https://academicjournals.org/journal/AJB/article-full-text-pdf/E7B1CF157769 |
metadata.dc.relation.ispartof: | African Journal of Biotechnology |
Aparece nas coleções: | Artigo de Periódico |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp.pdf | 352.03 kB | Adobe PDF | Visualizar/Abrir |
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