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Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.creator | Vicente, Maristela de Araújo | - |
Autor(es): dc.creator | Fietto, Luciano Gomes | - |
Autor(es): dc.creator | Castro, Ieso de Miranda | - |
Autor(es): dc.creator | Santos, Ana Nery Gonçalves dos | - |
Autor(es): dc.creator | Coutrim, Maurício Xavier | - |
Autor(es): dc.creator | Brandão, Rogélio Lopes | - |
Data de aceite: dc.date.accessioned | 2019-11-06T13:24:29Z | - |
Data de disponibilização: dc.date.available | 2019-11-06T13:24:29Z | - |
Data de envio: dc.date.issued | 2012-07-18 | - |
Data de envio: dc.date.issued | 2012-07-18 | - |
Data de envio: dc.date.issued | 2006 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/123456789/1166 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/capes/554739 | - |
Descrição: dc.description | In Brazil, spontaneous fermentation and open vessels are still used to produce cachac¸a (the Brazilian sugarcane spirit) and this fermentation is characterized by mixed cultures with continuous succession of yeast species. This work shows the development of a methodology for isolation of yeasts, particularly Saccharomyces cerevisiae, used in the production of cachac¸a. According to the proposed strategy, the strains were selected for their ability to adapt to stress conditions encountered during fermentation of the sugarcane juice such as high sucrose concentration; high temperatures and high alcohol concentration; for their capacity to flocculate; and for their higher fermentative ability. For strains with such characteristics, specific procedures were employed to select for 5,5,5-trifluoro-dl-leucine (TFL) and cerulenin-resistant strains, since these characteristics are related to a higher capacity of production of the flavoring compounds isoamyl alcohol and caproic acid, respectively. The effectiveness of such a selection strategy was documented. Taken together, the results obtained present the development of a new strategy to isolate yeast strains with appropriated characteristics to be used in the cachac¸a industry. Moreover, the results obtained offer an explanation for the great variability in terms of chemical composition found in products obtained even in a single distillery. | - |
Idioma: dc.language | en | - |
Direitos: dc.rights | O Periódico International Journal of Food Microbiology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3266011232946 | - |
Palavras-chave: dc.subject | Saccharomyces cerevisiae | - |
Palavras-chave: dc.subject | Flavoring compounds | - |
Palavras-chave: dc.subject | Sugar-cane spirit | - |
Título: dc.title | Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit. | - |
Aparece nas coleções: | Repositório Institucional - UFOP |
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