NEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATION

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:23:39Z
dc.date.available2014-05-20T15:23:39Z
dc.date.created2014-05-20T15:23:39Z
dc.date.issued1991-03-01
dc.identifierBiotechnology Letters. London: Chapman Hall Ltd, v. 13, n. 3, p. 197-202, 1991.
dc.identifier0141-5492
dc.identifierhttp://hdl.handle.net/11449/34401
dc.identifier10.1007/BF01025817
dc.identifierWOS:A1991FE46900009
dc.identifier8817669953838863
dc.identifier4966823021866296
dc.description.abstractNew 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.
dc.languageeng
dc.publisherChapman Hall Ltd
dc.relationBiotechnology Letters
dc.relation1.846
dc.relation0,621
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.titleNEW YEAST STRAINS FOR ALCOHOLIC FERMENTATION AT HIGHER SUGAR CONCENTRATION
dc.typeArtículos de revistas


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