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Anais da Escola Superior de Agricultura Luiz de Queiroz

versão impressa ISSN 0071-1276

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

http://dx.doi.org/10.1590/S0071-12761990000200018 

ARTIGOS ARTICLES
TECNOLOGIA AGROINDUSTRIAL AGROINDUSTRIAL TECNOLOGY

 

Acúmulo de trealose em linhagens de Saccharomyces durante fermentação alcoólica

 

Trehalose accumulation of strains of Saccharomyces during alcoholic fermentation

 

 

L.E. Gutierrez

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

 

 


RESUMO

A pesquisa foi realizada para comparar os efeitos de diversos fatores (temperatura, pH, concentração de sacarose, 2,4-dinitrofenol e fontes de nitrogênio) sobre a produção de trealose em Saccharomyces uvarum IZ-1904 e Saccharomyces cerevisiae (M-300-A e de panificaçao) durante a fermentação alcoólica. Com a levedura IZ-1904 houve menor produção de trealose do que M-300-A e de panificaçao. A trealose foi formada em maior quantidade (p < 0,05) a 34°C. Em pH 4,5 houve maior acúmulo de trealose do que em pH 3,0 para as leveduras M-300-A e de panificaçao. A adição de 18ppm de 2,4-dinitrofenol acarretou decréscimo (p < 0,05) na quantidade de trealose formada pela levedura de panificaçao e sem efeito para IZ-1904. O aumento da concentração de sacarose ocasionou a maior produção de trealose.

Termos para indexação: trealose, Saccharomyces, fermentação alcoólica.


ABSTRACT

This study was carried out to compare the effects of several factors (temperature, pH, sucrose concentration, 2,4-dinitrophenol and nitrogen sources) on trehalose production by Saccharomyces uvarum IZ-1904 and Saccharomyces cerevisiae (M-300-A and baker's yeast) during alcoholic fermentation. Trehalose production was lower with the yeast LZ-1904 than with M-300-A or baker's yeast. More trehalose was formed at 34°C than at 25°C. For M-300-A and baker's yeast trehalose accumulation was higher at pH 4.5 than at pH 3.0. Addition of 18ppm 2.4-dinitrophenol strongly decreased the amount of trehalose formed by baker's yeast, but was ineffective for IZ-1904. Increase of sucrose concentration led to a higher production of trehalose.

Index terms: Trehalose, Saccharomyces, alcoholic fermentation.


 

 

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Entregue para publicação em: 27/08/90
Aprovado para publicação em: 20/12/90