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.