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Anais da Escola Superior de Agricultura Luiz de Queiroz

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

An. Esc. Super. Agric. Luiz de Queiroz vol.48  Piracicaba  1991 



Produção de glicerol por linhagens de Saccharomyces durante fermentação alcoólica


Glycerol production of strains of Saccharomyces during alcoholic fermentation



Luiz Eduardo Gutierrez

Departamento de Química da E.S.A. "Luiz de Queiroz" da Universidade de São Paulo/USP. 13400-Piracicaba-SP e CEBTEC/FEALQ




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 glicerol por Saccharomyces uvarum IZ-1904 e Saccharomyces cerevisiae (M-3 00A e de panificação) durante a fermentação alcoólica. A quantidade de glicerol foi fortemente influenciada pela linhagem da levedura. Com a levedura IZ-1904 houve menor produção de glicerol do que M-300-A e de panificação em todas as condições estudadas. Mais glicerol foi significativamente formado por fermentação a 34°C do que a 25°C e 12°C. Em pH 4.5 houve maior produção de glicerol do que a pH 3.0. A adição de 18 ppm de 2,4-dinitrofenol provocou decréscimo no glicerol formado e esse decréscimo foi maior com as leveduras M-300-A e de panificação do que com IZ-1904. O aumento da concentração de sacarose levou a maior produção de glicerol.

Termos para Indexação: glicerol, fermentação alcoólica, Saccharomyces.


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.

Index Terms: Glycerol, Saccharomyces, alcoholic fermentation.



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Trabalho entregue para publicação em 31.10.90
Trabalho aprovado para publicação em 26.02,91

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