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Anais da Escola Superior de Agricultura Luiz de Queiroz

Print version ISSN 0071-1276On-line version ISSN 2316-8935

An. Esc. Super. Agric. Luiz de Queiroz vol.47 no.2 Piracicaba  1990

http://dx.doi.org/10.1590/S0071-12761990000200017 

ARTIGOS ARTICLES
TECNOLOGIA AGROINDUSTRIAL AGROINDUSTRIAL TECNOLOGY

 

Capacidade fermentativa de Saccharomyces cerevisiae enriquecida com ácidos graxos

 

Fermentative capacity of (Saccharomyces cerevisiae) enriched with fatty acids

 

 

L.E. Gutierrez; A.V.K.O. Annicchino; L. Lucatti

Departamento de Química da E.S.A. "Luiz de Queiroz" da Universidade de São Paulo - 13.400 - Piracicaba, SP, e CEBTEC/FEALQ

 

 


RESUMO

Levedura de panificaçao (Saccharomyces cerevisiae) foi obtida anaerobicamente (sem e com adição dos ácidos graxos palmítico, oleico e linoleico) e aerobicamente e utilizada em ensaios de fermentação com 14% e 16% de sacarose a 32°C. Não houve diferenças significativas, quanto a viabilidade celular, entre os tratamentos das leveduras com ácido oleico, ácido linoleico e aerobicamente (as quais foram ricas em palmitoleico e oleico). As leveduras enriquecidas com ácido palmítico e anaeróbicas apresentaram maior redução na viabilidade do que com ácidos graxos insaturados. Foi observado um aumento na produção de ácido pirúvico e uma redução nos álcoois superiores com a redução da viabilidade celular.

Termos para indexação: ácidos graxos, Saccharomyces cerevisiae, fermentação alcoólica.


ABSTRACT

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.

Index terms: Fatty acids, Saccharomyces cerevisiae, alcoholic fermentation.


 

 

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Entregue para publicação em: 27/08/90
Aprovado para publicação em: 22/11/90

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