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...

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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
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