O efeito da complexidade estrutural da fonte de carbono e nitrogênio no desempenho fermentativo de leveduras industriais
Saccharomyces cerevisiae has evolved to better utilize the nutrients available and to adapt nutritional deficiencies in order to maximize its survival. This study evaluated the effect of carbon and nitrogen sources in the fermentation performance of industrial yeasts (Catanduva-1 and Pedra-2). Analy...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | Brasil |
| Institución: | Universidade Estadual Paulista (UNESP) |
| Repositorio: | Repositório Institucional da UNESP |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.unesp.br:11449/123444 |
| Acceso en línea: | http://cascavel.ufsm.br/revistas/ojs-2.2.2/index.php/cienciaenatura/article/view/12555 http://hdl.handle.net/11449/123444 |
| Access Level: | acceso abierto |
| Palabra clave: | Fermentação alcoólica Leveduras industriais Saccharomyces cerevisiae Nitrogênio complexo metabolism fermentation |
| Sumario: | Saccharomyces cerevisiae has evolved to better utilize the nutrients available and to adapt nutritional deficiencies in order to maximize its survival. This study evaluated the effect of carbon and nitrogen sources in the fermentation performance of industrial yeasts (Catanduva-1 and Pedra-2). Analyses of fermentation parameters showed that the type of carbon source and structural complexity of nitrogen source cause different effects on the metabolism of industrial strains. The carbon sources containing glucose and sucrose supplemented with nitrogen source (peptone) showed better fermentation performance for the strains studied. This study showed that the structural complexity of the nitrogen source in correlation with the type of sugar has an important effect on the fermentation performance of industrial yeasts. |
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