Potential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Membros da banca
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.
Abstract
Assunto
Indústria de alimentos
Palavras-chave
Alcohol fermentation, Industrial microbiology, Mango, Yeast
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Endereço externo
https://academicjournals.org/journal/AJB/article-full-text-pdf/E7B1CF157769