Characterization and succession of yeast populations associated with spontaneous fermentations during the production of Brazilian sugar-cane aguardente

A succession of yeasts was observed during fermentation of aguardente with Saccharomyces cerevisiae being the predominant species. Candida sake, Kluyveromyces marxianus var. drosophilarum and apiculate yeasts were also frequent. Transient yeast species were found in variable numbers, probably due to...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	World journal of microbiology & biotechnology 1997-03, Vol.13 (2), p.241-243
Hauptverfasser:	MORAIS, P. B, ROSA, C. A, LINARDI, V. R, PATARO, C, MAIA, A. B. R. A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology Candida sake Fermented food industries Food industries Food processing Fundamental and applied biological sciences. Psychology Industrial applications and implications. Economical aspects Other fermented food industries Saccharomyces cerevisiae
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A succession of yeasts was observed during fermentation of aguardente with Saccharomyces cerevisiae being the predominant species. Candida sake, Kluyveromyces marxianus var. drosophilarum and apiculate yeasts were also frequent. Transient yeast species were found in variable numbers, probably due to the daily addition of sugar-cane juice. Killer yeasts were isolated and may have a role in the exclusion of some transient and contaminant species.
ISSN:	0959-3993 1573-0972
DOI:	10.1023/A:1018558302062