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Campo Dublin Core | Valor | Idioma |
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dc.contributor.author | Vicente, Maristela de Araújo | - |
dc.contributor.author | Fietto, Luciano Gomes | - |
dc.contributor.author | Castro, Ieso de Miranda | - |
dc.contributor.author | Santos, Ana Nery Gonçalves dos | - |
dc.contributor.author | Coutrim, Maurício Xavier | - |
dc.contributor.author | Brandão, Rogélio Lopes | - |
dc.date.accessioned | 2012-07-18T18:16:31Z | - |
dc.date.available | 2012-07-18T18:16:31Z | - |
dc.date.issued | 2006 | - |
dc.identifier.citation | VICENTE, M. de A. et al. Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit. International Journal of Food Microbiology, v. 108, n. 1, p. 51-59, abr. 2006. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0168160505005799>. Acesso em: 18 jul. 2012. | pt_BR |
dc.identifier.issn | 01681605 | - |
dc.identifier.uri | http://www.repositorio.ufop.br/handle/123456789/1166 | - |
dc.description.abstract | In Brazil, spontaneous fermentation and open vessels are still used to produce cachac¸a (the Brazilian sugarcane spirit) and this fermentation is characterized by mixed cultures with continuous succession of yeast species. This work shows the development of a methodology for isolation of yeasts, particularly Saccharomyces cerevisiae, used in the production of cachac¸a. According to the proposed strategy, the strains were selected for their ability to adapt to stress conditions encountered during fermentation of the sugarcane juice such as high sucrose concentration; high temperatures and high alcohol concentration; for their capacity to flocculate; and for their higher fermentative ability. For strains with such characteristics, specific procedures were employed to select for 5,5,5-trifluoro-dl-leucine (TFL) and cerulenin-resistant strains, since these characteristics are related to a higher capacity of production of the flavoring compounds isoamyl alcohol and caproic acid, respectively. The effectiveness of such a selection strategy was documented. Taken together, the results obtained present the development of a new strategy to isolate yeast strains with appropriated characteristics to be used in the cachac¸a industry. Moreover, the results obtained offer an explanation for the great variability in terms of chemical composition found in products obtained even in a single distillery. | pt_BR |
dc.language.iso | en_US | pt_BR |
dc.subject | Saccharomyces cerevisiae | pt_BR |
dc.subject | Flavoring compounds | pt_BR |
dc.subject | Sugar-cane spirit | pt_BR |
dc.title | Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of ‘‘cachaça’’ the Brazilian sugarcane spirit. | pt_BR |
dc.type | Artigo publicado em periodico | pt_BR |
dc.rights.license | O periódico International Journal of Food Microbiology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3266011232946. | - |
Aparece nas coleções: | DEFAR - Artigos publicados em periódicos |
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ARTIGO_IsolationSaccharomycesCerevisiae.pdf | 190,2 kB | Adobe PDF | Visualizar/Abrir |
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