Alcohol Fermentum
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Modelagem preditiva do crescimento/morte de Saccharomyces cerevisiae em co-cultura com Lactobacillus fermentum em mosto de caldo de cana-de-açucar / Predictive modeling growth/death of Saccharomyces cerevisiae in coculture with Lactobacillus fermentum in sugar cane must
In Brazil and other countries around the World, the sugar cane must fermentation for alcohol production is carried out without sterilization of the sugar cane juice, being an excellent medium for the multiplication of undesirable contaminants. Among the contaminants of sugar cane must, Lactobacillus fermentum can be considered one of the most relevant being
Publicado em: 2008
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2. Efeitos da viabilidade da levedura e da contaminação bacteriana na fermentação alcoólica. / Effects of viability of yeast and bacterial contamination in alcoholic fementation saccharomyces cerevisiae.
The present study reports the evaluation of pour plate method in drops as an alternative to count the bacteria L. fermentum CCT 1407 in isolated culture, or in mixed culture with Saccharomyces cerevisiae, using the means of cultivation MRS and actidiona as inhibitor of yeast. The analysis of the results revealed that the pour plate method was equivalent to t
Publicado em: 2003
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3. Avaliação de parametros que afetam a floculação de leveduras e bacterias isoladas de processos industriais de fermentação alcoolica
The bacterial contamination in the alcoholic fermentation is one of the problems in the process of alcohol production. Yeast flocculation is one of the consequences of this contamination that strains of actobacillus fermentum are the first one microorganism quoted as responsible by this fenomen. Many factors may influence the yeast flocculation such as, gene
Publicado em: 2001
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4. Influencia da contaminação por bacteriaslacticos na fermentação alcoolica pelo processo de batelada alimentada
This research was carried out in 2 stages. The first stage involved isolation, taxonomy, tests of resistance to ethanol and commercial yeast flocculation tests, all aimed at selecting lactic bacteria which were natural contaminants of fermentation vats. In the second stage, a pilot system was set up to carry out fermentation assays simulating distillery cond
Publicado em: 1990