Production of higher alcohols by Saccharomyces strains during alcoholic fermentation
DOI:
https://doi.org/10.1590/S0103-90161993000300021Keywords:
higher alcohols, Saccharomyces, alcoholic fermentationAbstract
The production of higher alcohols by Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 and baker's yeast (5. cerevisiae) was studied under several temperature conditions, sucrose level, pH, nitrogen sources and with 2-4 dinitrophenol (DNP). The yeast IZ-1904 showed lower production of higher alcohols than other yeasts in all conditions studied. With the increase of temperature and higher level of sucrose an increase of isoamyl alcohol production was observed. A lower formation of higher alcohols was observed at pH 4.5 than at pH 3.0. With the addition of DNP occurred a significant reduction in isoamyl alcohol content. The yeasts did not show the sanie production of higher alcohols in relation to urea and ammonium sulfate.Downloads
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Published
1993-12-01
Issue
Section
Agroindustrial Technology
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All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.How to Cite
Production of higher alcohols by Saccharomyces strains during alcoholic fermentation . (1993). Scientia Agricola, 50(3), 464-472. https://doi.org/10.1590/S0103-90161993000300021