Variable flocculation profiles of yeast strains isolated from cachaça distilleries.

Abstract

In cachaça production, the use of yeast cells as starters with predictable flocculation behavior facilitates the cell recovery at the end of each fermentation cycle. Therefore, the aim of this work was to explain the behavior of cachaça yeast strains in fermentation vats containing sugarcane through the determination of biochemical and molecular parameters… (More)
DOI: 10.1016/j.ijfoodmicro.2014.08.024

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Cite this paper

@article{Alvarez2014VariableFP, title={Variable flocculation profiles of yeast strains isolated from cachaça distilleries.}, author={Florencia Alvarez and Lygia F{\'a}tima da Mata Corr{\^e}a and Thalita Macedo Ara{\'u}jo and Bruno Mota and Lu{\'i}s Eduardo F Ribeiro da Conceiç{\~a}o and Ieso de Miranda Castro and Rogelio Lopes Brand{\~a}o}, journal={International journal of food microbiology}, year={2014}, volume={190}, pages={97-104} }