Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904

dc.contributor.authorTeixeira Duarte, Marta Cristina
dc.contributor.authorSerzedello, Alcides [UNESP]
dc.contributor.authorSerra, Gil Eduarde
dc.contributor.authorLeite de Oliveira, Maria Cecília de Faveri [UNESP]
dc.contributor.authorPonezi, Alexandre Nunes
dc.contributor.authorSartoratto, Adilson
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:18:06Z
dc.date.available2014-05-27T11:18:06Z
dc.date.issued1996-08-01
dc.description.abstractThe proposal of this work was to study the effects of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904, a yeast used in the industrial production of ethanol. High Test Molasses (HTM) was chosen as the fermentation media because it is a substratum that is poor in nutrients, and because it permits one to distinguish the action of lipids from other nutritional factors. The study of the optimization of the concentration of lipids by surface response analysis showed that the lipids favor the performance of the yeast principally when applied separately. Maximum concentrations of the two sources of lipids in the media stimulated the budding rate but did not constitute a protection against cell death. Considering the action of lipids on the cellular parameters studied, the supplementation of the media with 3.0 g/l of soy oil permitted the obtention of maximum responses of cellular viability, budding rate and viability of the buds after 6 successive cycles. In relation to the fermentative parameters, the use of 1.5 g/l of soy oil provided high yields and an equilibrium between the mass of ethanol produced (EM) and the alcoholic yield (Y p/s) , whereas the cellular viability after 6 cycles did not differ statistically from that observed with 3g/l of oil.en
dc.description.affiliationCtro. Pluridisciplinar Pesq. Q. CPQBA UNICAMP, Paulínia, SP
dc.description.affiliationDepto. de Bioquimica e Microbiologia Instituto de Biociências UNESP/Campus de Rio Claro, Rio Claro, SP
dc.description.affiliationCtro. Pluridisciplinar Pesq. Q. CPQBA UNICAMP, Estrada PLN 393 no 999, CEP 13140-000 Paulinia, SP
dc.description.affiliationUnespDepto. de Bioquimica e Microbiologia Instituto de Biociências UNESP/Campus de Rio Claro, Rio Claro, SP
dc.format.extent255-262
dc.identifier.citationRevista de Microbiologia, v. 27, n. 4, p. 255-262, 1996.
dc.identifier.issn0001-3714
dc.identifier.scopus2-s2.0-0004995720
dc.identifier.urihttp://hdl.handle.net/11449/64824
dc.language.isoeng
dc.relation.ispartofRevista de Microbiologia
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectEthanol
dc.subjectLipids metabolism
dc.subjectSaccharomyces
dc.subjectSoy lecithin
dc.subjectSoy oil
dc.titleEffect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904en
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/rm/paboutj.htm
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Rio Claropt

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