Influence of heat shock on yeast cell and its effect on glycerol production in guava wine production

被引：0

作者：

Sevda, S. B. ^{[1
]}

Rodrigues, L. ^{[1
]}

Joshi, C. ^{[1
]}

机构：

[1] Univ Inst Chem Technol, Dept Food Engn & Technol, Bombay 400019, Maharashtra, India

来源：

JOURNAL OF BIOCHEMICAL TECHNOLOGY | 2011年 / 3卷 / 01期

关键词：

Heat shock; Guava wine; Saccharomyces cerevisiae NCIM 3095 and NCIM 3287; Glycerol production;

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The influence of heat shock induced during the exponential growth phase of the Saccharomyces cerevisiae NCIM 3095 and NCIM 3287 fermentation of Guava juice were examined. A rapid temperature change from 20 degrees C to 38 degrees C was applied and gives maximum glycerol and ethanol production. The effect of the duration of exposure to a high temperature has been analyzed. By the influence of a heat shock treatment, glycerol production was increased by up to 28% and 44.4 % respectively in NCIM 3095 and 3287 in guava wine production. This is a noble method for high glycerol production in large scale guava wine production.

引用

页码：230 / 232

页数：3

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