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http://hdl.handle.net/1843/39500
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DC Field | Value | Language |
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dc.creator | Cosme Damião Barbosa | pt_BR |
dc.creator | Inayara Cristina Alves Lacerda | pt_BR |
dc.creator | Evelyn de Souza Oliveira | pt_BR |
dc.date.accessioned | 2022-02-20T23:55:28Z | - |
dc.date.available | 2022-02-20T23:55:28Z | - |
dc.date.issued | 2018 | - |
dc.citation.volume | 17 | pt_BR |
dc.citation.issue | 28 | pt_BR |
dc.citation.spage | 880 | pt_BR |
dc.citation.epage | 884 | pt_BR |
dc.identifier.doi | 10.5897/AJB2015.14847 | pt_BR |
dc.identifier.issn | 16845315 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/1843/39500 | - |
dc.description.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. | pt_BR |
dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | pt_BR |
dc.format.mimetype | pt_BR | |
dc.language | eng | pt_BR |
dc.publisher | Universidade Federal de Minas Gerais | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | FAR - DEPARTAMENTO DE ALIMENTOS | pt_BR |
dc.publisher.initials | UFMG | pt_BR |
dc.relation.ispartof | African Journal of Biotechnology | pt_BR |
dc.rights | Acesso Aberto | pt_BR |
dc.subject | Alcohol fermentation | pt_BR |
dc.subject | Industrial microbiology | pt_BR |
dc.subject | Mango | pt_BR |
dc.subject | Yeast | pt_BR |
dc.subject.other | Indústria de alimentos | pt_BR |
dc.title | Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.url.externa | https://academicjournals.org/journal/AJB/article-full-text-pdf/E7B1CF157769 | pt_BR |
Appears in Collections: | Artigo de Periódico |
Files in This Item:
File | Description | Size | Format | |
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Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp.pdf | 352.03 kB | Adobe PDF | View/Open |
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