PROTECTION OF THE INTRACELLULAR TREHALOSE CONTENT BY CORN AND SOY FLOURS IN ALCOHOL FERMENTATION

被引：1

作者：

MAIA, ABRA ^{[1
]}

NELSON, DL ^{[1
]}

机构：

[1] UNIV FED MINAS GERAIS,FAC FARM,DEPT ALIMENTOS,BR-30180-112 BELO HORIZON,BRAZIL

来源：

BIOTECHNOLOGY LETTERS | 1993年 / 15卷 / 07期

关键词：

D O I：

10.1007/BF01080144

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Studies on alcoholic fermentation in successive batches with different media demonstrated that the presence of soy flour and, especially, corn flour resulted in a large reduction in the prejudicial effect of short chain fatty acids (C6 - C-10) on the conservation of the original trehalose content of commercial yeast (Saccharomyces cerevisiae), clearly favoring the cell viability.

引用

页码：715 / 720

页数：6

共 14 条

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