Selection of yeast strains for alcoholic fermentation of sugar beet thick juice and green syrup

Thermotolerance behavior in sugar cane s

Thermotolerance behavior in sugar cane syrup fermentations of wild type yeast strains selected under pressures of temperature, high sugar and added ethanol

✍ C. Laluce; C. L. Abud; W. Greenhalf; Peres M. F. Sanches 📂 Article 📅 1993 🏛 Springer Netherlands 🌐 English ⚖ 428 KB

The selected yeast strains were examined for their ability to grow, to retain cell viability and to ferment diluted sugar cane juice (15% total sugar, w/v) to ethanol at 40°C. The degree of agitation (aeration) affects the thermotolerance while the method usedfor isolation of the strains appears to