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	Provedor de dados BJM (1) Scientia Agricola (1) Autor Dato,Maria Cecília Fachine (1) Gutierrez,L.E. (1) Mutton,Márcia Justino Rossini (1) Pizauro Júnior,João Martins (1) Palavra-chave Higher alcohols (2) Alcoholic fermentation (1) Aldehyde (1) Distillate composition (1) Micronutrient (1) Saccharomyces (1) Secondary components (1) Vitamins (1) Yeast (1) Yeasts (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2005 (1) 1993 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça" BJM Dato,Maria Cecília Fachine; Pizauro Júnior,João Martins; Mutton,Márcia Justino Rossini. The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality "cachaça". Tipo: Info:eu-repo/semantics/article Palavras-chave: Distillate composition; Aldehyde; Higher alcohols; Secondary components; Yeast. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100014 Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae Scientia Agricola Gutierrez,L.E.. A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain. Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitamins; Saccharomyces; Yeasts; Micronutrient; Higher alcohols; Alcoholic fermentation. Ano: 1993 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300024 Registros recuperados: 2 Primeira ... 1 ... Última

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