Produ？？o de glicerol por linhagens de Saccharomyces durante fermenta？？o alcoólica

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°c than at 25°c and 12°c. 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.