Evaluation of the stress tolerance in Dekkera yeasts isolated from the alcoholic fermentation

• Grant number: 09/07061-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2009
• End date: August 31, 2011
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Sandra Regina Ceccato Antonini
• Grantee: Ana Paula Guarnieri Bassi Alvarenga
• Host Institution: Centro de Ciências Agrárias (CCA). Universidade Federal de São Carlos (UFSCAR). Araras , SP, Brazil

Abstract

The research applied to alcoholic fermentation has been concentrated preferably in problems caused by bacteria, but the contamination by wild yeasts are badly studied and known. More recently, the presence of the yeasts Dekkera e Brettanomyces has caused problems in ethanolic fermentation. This work aims to study the tolerance to stress by strains of Dekkera regarding ethanol concentration, sugar concentration, pH and temperature, looking for conditions which minimize this yeast growth, trying to manage these contaminants during the ethanolic fermentation.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

ALVARENGA, Ana Paula Guarnieri Bassi. Stress tolerance and fermentative characteristics of Dekkera bruxellensis yeasts isolated from the alcoholic fermentation. 2011. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.