Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress

Rosimeire Oenning da Silva, Margareth Batistote, Marney Pascoli Cereda
2013 Brazilian Archives of Biology and Technology  
This study aimed to explore the variability in the metabolism of nine wild yeasts isolated from the sugarcane juice from a distillery in the Brazilian State of Mato Grosso. Cell viability under the stress conditions was evaluated. The yeasts were inoculated in the test tubes containing sugarcane juice adjusted from 12 to 21º Brix, ethanol from 6 to 12% in volume and temperature at 30, 35 and 40ºC. The viability was established by the growth in Petri dishes and visually by the CO 2 production in
more » ... CO 2 production in the test tubes. None of the evaluated yeasts showed simultaneous resistance to the three stress conditions. The potential of yeast BB.09 could be emphasized due to its ability to ferment up to12% ethanol at 30°C.
doi:10.1590/s1516-89132013000200001 fatcat:zdcwbjozy5h6dggb2bhtqdu2h4