%0 Journal Article
%T Ac¨²mulo de trealose em linhagens de Saccharomyces durante fermenta£¿£¿o alco¨®lica
%A Gutierrez
%A L.E.
%J Anais da Escola Superior de Agricultura Luiz de Queiroz
%D 1990
%I Scientific Electronic Library Online
%R 10.1590/S0071-12761990000200018
%X this study was carried out to compare the effects of several factors (temperature, ph, sucrose concentration, 2,4-dinitrophenol and nitrogen sources) on trehalose production by saccharomyces uvarum iz-1904 and saccharomyces cerevisiae (m-300-a and baker's yeast) during alcoholic fermentation. trehalose production was lower with the yeast lz-1904 than with m-300-a or baker's yeast. more trehalose was formed at 34¡ãc than at 25¡ãc. for m-300-a and baker's yeast trehalose accumulation was higher at ph 4.5 than at ph 3.0. addition of 18ppm 2.4-dinitrophenol strongly decreased the amount of trehalose formed by baker's yeast, but was ineffective for iz-1904. increase of sucrose concentration led to a higher production of trehalose.
%K trehalose
%K saccharomyces
%K alcoholic fermentation.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0071-12761990000200018&lng=en&nrm=iso&tlng=en