Efect of pH and temperature on the fermentation and flocculation capacity of strainns of Saccharomyces stored at mycotheca- URM. II.

Cristina de Souza, Lusinette de Queiroz, Oliane Magalhaes

Resumen


The combined effect of pH medium (10% aqueous solution of molasses) and incubation temperature in the expression of fermentation capacity and flocculation of 12 strains of Saccharomyces stored at the Micoteca-URM were studied. Of these, 11 strains belong to S. cerevisiae and
1 to S. kluyveri. They were tested at pH 4,5 and 5 and incubation temperatures of 28°e ± 1ºC (room temperature), 25°C and 37°C. All the strains fermented in media with both pH rates and in the 3 temperature of incubation. However period of fermentation and flocculation varied according to different pH and temperature.


Palabras clave


Saccharomyces; fermentación; floculación

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DOI: http://dx.doi.org/10.22370/bolmicol.1995.10.0.1086

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Escuela de Medicina, Universidad de Valparaíso. Chile. Hontaneda 2653 Valparaíso.

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