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

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

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