Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904
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Data
1996-08-01
Autores
Teixeira Duarte, Marta Cristina
Serzedello, Alcides [UNESP]
Serra, Gil Eduarde
Leite de Oliveira, Maria Cecília de Faveri [UNESP]
Ponezi, Alexandre Nunes
Sartoratto, Adilson
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Resumo
The 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.
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Ethanol, Lipids metabolism, Saccharomyces, Soy lecithin, Soy oil
Como citar
Revista de Microbiologia, v. 27, n. 4, p. 255-262, 1996.