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| Ramos,Cíntia Lacerda; Duarte,Whasley Ferreira; Freire,Ana Luiza; Dias,Disney Ribeiro; Eleutherio,Elis Cristina Araújo; Schwan,Rosane Freitas. |
| Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 ºC, in 0.04% sulphite, 1 mol L-1 NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Yp/s), glycerol (Yg/s) and acetic acid (Yac/s), were calculated. The highest values of Yp/s in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic fermentation; Biofuel; Fermentation kinetics; UFLA FW221; Saccharomyces cerevisiae. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300044 |
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| Dias,Francesca Silva; Ramos,Cíntia Lacerda; Schwan,Rosane Freitas. |
| To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microbial diversity; Lactobacillus sakei; Brochothrix thermosphacta. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300013 |
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