Otro
NEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATION
Registro en:
Biotechnology Letters. London: Chapman Hall Ltd, v. 13, n. 3, p. 197-202, 1991.
0141-5492
10.1007/BF01025817
WOS:A1991FE46900009
Autor
Bertolini, Maria Celia
ERNANDES, JR
Laluce, Cecília
Resumen
New yeast strains for alcoholic fermentation were isolated from samples collected from Brazilian alcohol factories at the end of the sugar cane crop season. They were selected by their capacity of fermenting concentrated sugar cane syrup as well as high sucrose concentrations in synthetic medium with a conversion efficiency of 89-92%. The strains were identified as Saccharomyces cerevisiae.