Bertolini, Maria Celia [UNESP]ERNANDES, JRLaluce, Cecília [UNESP]2014-05-202014-05-201991-03-01Biotechnology Letters. London: Chapman Hall Ltd, v. 13, n. 3, p. 197-202, 1991.0141-5492http://hdl.handle.net/11449/34401New yeast strains for alcoholic fermentation were isolated from samples collected from Brazilian alcohol factories at the end of the sugar cane crop season. They were selected by their capacity of fermenting concentrated sugar cane syrup as well as high sucrose concentrations in synthetic medium with a conversion efficiency of 89-92%. The strains were identified as Saccharomyces cerevisiae.197-202engArtigo10.1007/BF01025817WOS:A1991FE46900009Acesso restrito88176699538388634966823021866296