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Characterization of industrial yeasts for ethanol production using cellular composition and kinetic characteristics

Abstract

The aim of this work is to contribute to the knowledge of the characteristics of the dominant strains of yeast in industrial fermentative processes in Brazilian distilleries. The study is looking to describe the attributes of fermentative performance and cellular composition of isolated strains from several installed processes in different regions of Brazil, with particular characteristics, and of commercial strains currently used in the output of several factories. It is intended to collect samples from 30 industrial units for isolation of the dominant yeast strains in the process which will be tested with commercial strains identified as BG1, BG2, CA T1, SA1, CR1 and PE2, supplied by Lallemam of Brazil, and the Y904, supplied by Mauri of Brazil. These strains will be evaluated in relation to their fermentative performance, tolerance to ethanol, karyiotype and cellular composition (profile of fatty acids). Subsequently it is intended to begin the creation of a database which will gather information on the characteristics (kinetic and cellular composition) of yeast in industrial processes. (AU)

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