%0 Journal Article
%T Produ£¿£¿o de glicerol por linhagens de Saccharomyces durante fermenta£¿£¿o alco¨®lica
%A Gutierrez
%A Luiz Eduardo
%J Anais da Escola Superior de Agricultura Luiz de Queiroz
%D 1991
%I Scientific Electronic Library Online
%R 10.1590/S0071-12761991000100005
%X this study was carried out to compare the effects of several factors (temperature, ph, sucrose concentration, 2,4-dinitrophenol and nitrogen sources) on glycerol production by saccharomyces uvarum iz-19 04 and saccharomyces cerevisiae (m-300-a and baker's yeast) during alcoholic fermentation. the strain of yeast strongly influenced the amount of glycerol. with iz-1904 there was lower production of glycerol than m-3 00-a and baker's yeast in all conditions studied. significantly more glycerol was formed by fermentation at 34¡ãc than at 25¡ãc and 12¡ãc. at ph 4.5 there was higher glycerol production than at ph 3.0. addition of 18 ppm 2,4-dinitrophenol decreased the amount of glycerol formed, and the decrease was greater with m-300-a and baker's yeast than iz-1904. the increase of sucrose concentrations led to a higher production of glycerol.
%K glycerol
%K saccharomyces
%K alcoholic fermentation.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0071-12761991000100005&lng=en&nrm=iso&tlng=en