SciELO - Scientific Electronic Library Online

 
vol.47 número2Viabilidade do tratamento do soro de queijo com digestão anaeróbiaAcúmulo de trealose em linhagens de Saccharomyces durante fermentação alcoólica índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Anais da Escola Superior de Agricultura Luiz de Queiroz

versão impressa ISSN 0071-1276

Resumo

GUTIERREZ, L.E.; ANNICCHINO, A.V.K.O.  e  LUCATTI, L.. Fermentative capacity of (Saccharomyces cerevisiae) enriched with fatty acids. An. Esc. Super. Agric. Luiz de Queiroz [online]. 1990, vol.47, n.2, pp. 575-595. ISSN 0071-1276.  http://dx.doi.org/10.1590/S0071-12761990000200017.

Baker's yeast (Saccharomyces cerevisiae) was obtained anaerobically (with and without the addition of following fatty acids: palmitic, oleic and linoleic) aerobically and utilised infermentation trials with 14 and 16% of sucrose in the medium at 32°C. There were no significant differences among oleic acid, linoleic acid and aerobic treatments (which were rich in palmitoleic and oleic acids) in relation to cellular viability. Yeasts enriched with palmitic acid and under anaerobic conditions showed a higher reduction on viability than those treated with unsaturated fatty acids. An increased production of pyruvic acid and a reduction in higher alcohols with a reduction on cellular viability were observed.

Palavras-chave : Fatty acids; Saccharomyces cerevisiae; alcoholic fermentation.

        · resumo em Português     · texto em Português     · pdf em Português