Characterization and succession of yeast populations associated with spontaneous fermentations during the production of Brazilian sugar-cane aguardente

被引：53

作者：

Morais, PB ^{[1
]}

Rosa, CA ^{[1
]}

Linardi, VR ^{[1
]}

Pataro, C ^{[1
]}

Maia, ABRA ^{[1
]}

机构：

[1] UNIV FED MINAS GERAIS,ESCOLA ENGENHARIA,DEPT ENGENHARIA QUIM,BR-31270901 BELO HORIZONT,MG,BRAZIL

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1997年 / 13卷 / 02期

关键词：

killer yeasts; spontaneous fermentations; sugar-cane aguardente; yeast populations;

D O I：

10.1023/A:1018558302062

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：

A succession of yeasts was observed during fermentation of aguardente with Saccharomyces cerevisiae being the predominant species. Candida sake, Kluyveromyces marxianus var. drosophilarum and apiculate yeasts were also frequent. Transient yeast species were found in variable numbers, probably due to the daily addition of sugar-cane juice. Killer yeasts were isolated and may have a role in the exclusion of some transient and contaminant species.

引用

页码：241 / 243

页数：3

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