THERMOTOLERANCE BEHAVIOR IN SUGAR-CANE SYRUP FERMENTATIONS OF WILD-TYPE YEAST STRAINS SELECTED UNDER PRESSURES OF TEMPERATURE, HIGH SUGAR AND ADDED ETHANOL

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:22:35Z
dc.date.accessioned2022-10-05T16:17:16Z
dc.date.available2014-05-20T15:22:35Z
dc.date.available2022-10-05T16:17:16Z
dc.date.created2014-05-20T15:22:35Z
dc.date.issued1993-06-01
dc.identifierBiotechnology Letters. London: Chapman Hall Ltd, v. 15, n. 6, p. 609-614, 1993.
dc.identifier0141-5492
dc.identifierhttp://hdl.handle.net/11449/33532
dc.identifier10.1007/BF00138550
dc.identifierWOS:A1993LJ78200014
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3905844
dc.description.abstractThe selected yeast strains were examined for their ability lo grow, to retain cell viability and to ferment diluted sugar cane juice (15% total sugar, w/v) to ethanol at 40-degrees-C. The degree of agitation (aeration) affects the thermotolerance while the method used for isolation of the strains appears to have no significant effect. The yeast isolated are aerobically fermentative with increased levels of fermentation and growth resulting from agitation (aeration), the exact level of these increases being dependent on the strain used.
dc.languageeng
dc.publisherChapman Hall Ltd
dc.relationBiotechnology Letters
dc.relation1.846
dc.relation0,621
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.titleTHERMOTOLERANCE BEHAVIOR IN SUGAR-CANE SYRUP FERMENTATIONS OF WILD-TYPE YEAST STRAINS SELECTED UNDER PRESSURES OF TEMPERATURE, HIGH SUGAR AND ADDED ETHANOL
dc.typeArtigo


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