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

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dc.creatorCosme Damião Barbosa
dc.creatorInayara Cristina Alves Lacerda
dc.creatorEvelyn de Souza Oliveira
dc.date.accessioned2022-02-20T23:55:28Z
dc.date.accessioned2025-09-09T00:12:00Z
dc.date.available2022-02-20T23:55:28Z
dc.date.issued2018
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.5897/AJB2015.14847
dc.identifier.issn16845315
dc.identifier.urihttps://hdl.handle.net/1843/39500
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAfrican Journal of Biotechnology
dc.rightsAcesso Aberto
dc.subjectIndústria de alimentos
dc.subject.otherAlcohol fermentation
dc.subject.otherIndustrial microbiology
dc.subject.otherMango
dc.subject.otherYeast
dc.titlePotential evaluation of Saccharomyces cerevisiae strains from alcoholic fermentation of mango pulp
dc.typeArtigo de periódico
local.citation.epage884
local.citation.issue28
local.citation.spage880
local.citation.volume17
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://academicjournals.org/journal/AJB/article-full-text-pdf/E7B1CF157769

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