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Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source
(Inst Brewing, 2006-01-01)
Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source. In this study, four Saccharomyces cerevisiae strains, two brewing ...
Effect of sugar catabolite repression in correlation with the structural complexity of the nitrogen source on yeast growth and fermentation
(Inst Brewing, 2003-01-01)
Biomass and ethanol production by industrial Saccharomyces cerevisiae strains were strongly affected by the structural complexity of the nitrogen source during fermentation in media containing galactose, and supplemented ...
Structural complexity of the nitrogen source and influence on yeast growth and fermentation
(Inst Brewing, 2002-01-01)
The structural complexity of the nitrogen source strongly affects both biomass and ethanol production by industrial strains of Saccharomyces cerevisiae, during fermentation in media containing glucose or maltose, and ...
Aproveitamento da água de umidificação de malte da moagem úmida como matéria prima na fabricação de cerveja
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1999-05-01)
A água de umidificação de malte, resultante da moagem úmida, pode ser usada como matéria prima na fabricação de cerveja. Há, entretanto, cervejarias que descartam esse subproduto, e conseqüentemente, o extrato nele contido. ...
Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
(Inst Brewing, 2012-01-01)
In this study three industrial strains were inoculated into natural sugar cane juice containing 22, 30 and 35% (w/v) sucrose supplemented with nitrogen sources with differing structural complexities, which varied from a ...
Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources
(Inst Brewing, 2012-01-01)
Maltose and glucose fermentations are strongly affected by the structural complexity of the nitrogen source and by the presence of oxygen. In this study five industrial Saccharomyces cerevisiae strains were grown in synthetic ...
Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources
(Inst Brewing, 2008-01-01)
Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the structural complexity of the nitrogen Source and the availability of oxygen. In this Study two Saccharomyces cerevisiae ...
Sucrose Fermentation by Brazilian Ethanol Production Yeasts in Media Containing Structurally Complex Nitrogen Sources
(Inst Brewing, 2009-01-01)
Four Saccharomyces cerevisiae Brazilian industrial ethanol production strains were grown, under shaken and static conditions, in media containing 22% (w/v) sucrose supplemented with nitrogen sources varying from a single ...
Fermented sugarcane and pineapple beverage produced using saccharomyces cerevisiae and non-saccharomyces yeast
(Institute of Brewing, 2017)