Consulta: subjectFacets:"Saccharomyces"
Registros recuperados: 11
Data/hora: 01/06/2024 19:12:23

Produção de álcoois superiores por linhagens de Saccharomyces durante a fermentação alcoólica
Provedor de dados: 63
Autores: Gutierrez,L.E.
A produção de álcoois superiores pelas leveduras Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 e levedura de panificação (Saccharomyces cerevisiae) foi estudada em diversas condições de temperatura, concentração de sacarose, pH, fontes de nitrogênio e com inibidor 2-4 dinitrofenol (DNP). Em todas as condições estudadas, a levedura Saccharomyces uvarum IZ-1904 apresentou a menor formação de álcoois superiores enquanto a levedura de panifícação apresentou os teores mais elevados. Com o aumento de temperatura e da concentração de sacarose ocorreu maior formação de álcool isoamílico pelas leveduras estudadas. Em pH 4,5 ocorreu menor produção de álcoois superiores do que em pH 3,0. Na presença do inibidor DNP ocorreu significativa redução...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Álcoois superiores; Saccharomyces; Fermentação alcoólica.
Ano: 1993
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300021

Changes in trehalose content of baker's yeast as affected by octanoic acid
Provedor de dados: 63
Autores: Gutierrez,L.E.
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Trehalose; Yeast; Saccharomyces; Octanoic acid.
Ano: 1993
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300020

Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae
Provedor de dados: 63
Autores: 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

Fatty acid composition of cane molasses and yeasts
Provedor de dados: 63
Autores: Gutierrez,L.E.; Silva,R.C.M. da.
Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300-A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined. In molasses, linoleic acid was found in higher levels (around 42%) and was followed by palmitic, oleic and linolenic acids. The lipid extract varied from 1.02 to 3.13 gkg-1. In yeasts, the level of lipid extract varied from 16.65 to 31.12 g.kg-1 (dry matter basis) depending on the molasses type and yeast species. Both yeasts were able to incorporate fatty acids from molasses' and therefore linoleic and palmitic acids were the major fatty acids found in them.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Saccharomyces; Fatty acids; Yeasts; Lipids; Molasses.
Ano: 1993
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300022

Produção de glicerol por linhagens de Saccharomyces durante fermentação alcoólica
Provedor de dados: 43
Autores: Gutierrez,Luiz Eduardo.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glicerol; Fermentação alcoólica; Saccharomyces.
Ano: 1991
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0071-12761991000100005

Acúmulo de trealose em linhagens de Saccharomyces durante fermentação alcoólica
Provedor de dados: 43
Autores: Gutierrez,L.E.
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 &lt; 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 &lt; 0,05) na quantidade de trealose formada pela levedura de panificaçao e sem efeito para IZ-1904. O aumento da concentração de sacarose...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Trealose; Saccharomyces; Fermentação alcoólica.
Ano: 1990
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0071-12761990000200018

Mycocinogenic yeasts isolated from Amazon soils of the Maracá Ecological Station, Roraima-Brazil
Provedor de dados: 58
Autores: Vital,Marcos José Salgado; Abranches,Jacqueline; Hagler,Allen Norton; Mendonça-Hagler,Lêda Cristina.
The 240 yeasts isolated from soils of the Maracá Ecological Station in the Brazilian Amazon were identified and screened for mycocin production. These strains included 82% of ascomycetous and 18% basidiomicetous affinities and the prevalent species were Candida etchellsii, Candida famata, Candida robusta, Candida rugosa, Candida valida, Debaryomyces hansenii, Cryptococcus albidus, Cryptococcus laurentii, Rhodotorula glutinis, Rhodotorula minuta and Rhodotorula mucilaginosa. Mycocins able to kill some yeasts were produced by 6 strains identified as Issatchenkia sp., Saccharomyces exiguus?, Williopsis saturnus, var. subsufficiens, and 3 W. saturnus according to 26S rDNA D1/D2 region sequence and phenotypic data.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mycocins; Killer yeasts; Tropical soil; Issatchenkia; Saccharomyces; Williopsis.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000300008

Occurrence of killer Candida glabrata clinical isolates
Provedor de dados: 58
Autores: O,Arroyo-Helguera; Alejandro,De Las Penas; Irene,Castaño.
In this work we characterized the occurrence of killer activity in 64 Candida glabrata clinical isolates under different conditions. We found that only 6.25 % of the clinical isolates tested were positive for killer activity against a Saccharomyces cerevisiae W303 sensitive strain. Sensitivity of killer activity to different values of pH and temperatures was analyzed. We found that the killer activity presented by all isolates was resistant to every pH and temperature tested, although optimal activity was found at a range of pH values from 4 to 7 and at 37ºC. We did not observe extrachromosomal genetic elements associated with killer activity in any of the positive C. glabrata isolates. The killer effect was due to a decrease in viability and DNA...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Candida glabrata; Killer activity; Yeast; Saccharomyces.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300005

Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Provedor de dados: 58
Autores: Viana,Roberta Oliveira; Magalhães-Guedes,Karina Teixeira; Braga Jr.,Roberto Alves; Dias,Disney Ribeiro; Schwan,Rosane Freitas.
Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified. S. cerevisiae, L. plantarum, A. pasteurianus and A. syzygii were found in smaller quantities at the beginning of the alcoholic fermentation, but were found...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yeast; Saccharomyces; Lactobacillus; Apple; MALDI-TOF; Biospeckle Laser; Vinegar.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592

Brazilian kefir: structure, microbial communities and chemical composition
Provedor de dados: 58
Autores: Magalhães,Karina Teixeira; Pereira,Gilberto Vinícius de Melo; Campos,Cássia Roberta; Dragone,Giuliano; Schwan,Rosane Freitas.
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates), Lactobacillus kefiri (31 isolates), Lactococcus lactis (24 isolates), Acetobacter lovaniensis (32 isolates), Kluyveromyces lactis (31 isolates), Kazachstania aerobia (23 isolates), Saccharomyces cerevisiae (41 isolates) and Lachancea meyersii (15 isolates)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactobacillus; Saccharomyces; Fermented beverage; Brazilian kefir grains.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200034

Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must
Provedor de dados: 58
Autores: Muñoz,Viviana; Beccaria,Bruno; Abreo,Eduardo.
Interactions between yeasts and lactic acid bacteria are strain specific, and their outcome is expected to change in simultaneous alcoholic -malolactic fermentations from the pattern observed in successive fermentations. One Oenococcus oeni strain Lalvin VP41TM was inoculated with two Saccharomyces cerevisiae strains either simultaneously, three days after the yeast inoculation, or when alcoholic fermentation was close to finish. Early bacterial inoculations with each yeast strain allowed for the growth of the bacterial populations, and the length of malolactic fermentation was reduced to six days. Alcoholic fermentation by Lalvin ICV D80® yeast strain left the highest residual sugar, suggesting a negative effect of the bacterial growth and malolactic...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Saccharomyces; Oenococcus; Co-inoculation.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100009