Acúmulo de trealose em linhagens de Saccharomyces durante fermenta？？o alcoólica

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°c than at 25°c. 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.