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Anais da Escola Superior de Agricultura Luiz de Queiroz
On-line version ISSN 2316-8935
GUTIERREZ, Luiz Eduardo. Glycerol production of strains of Saccharomyces during alcoholic fermentation. An. Esc. Super. Agric. Luiz de Queiroz [online]. 1991, vol.48, pp. 55-69. ISSN 2316-8935. http://dx.doi.org/10.1590/S0071-12761991000100005.
This study was carried out to compare the effects of several factors (temperature, pH, sucrose concentration, 2,4-dinitrophenol and nitrogen sources) on glycerol production by Saccharomyces uvarum IZ-19 04 and Saccharomyces cerevisiae (M-300-A and baker's yeast) during alcoholic fermentation. The strain of yeast strongly influenced the amount of glycerol. With IZ-1904 there was lower production of glycerol than M-3 00-A and baker's yeast in all conditions studied. Significantly more glycerol was formed by fermentation at 34°C than at 25°C and 12°C. At pH 4.5 there was higher glycerol production than at pH 3.0. Addition of 18 ppm 2,4-dinitrophenol decreased the amount of glycerol formed, and the decrease was greater with M-300-A and baker's yeast than IZ-1904. The increase of sucrose concentrations led to a higher production of glycerol.
Keywords : Glycerol; Saccharomyces; alcoholic fermentation.