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• W2079353472 abstract "Abstract Resumen Thermotolerant strains of Saccharomyces cerevisiae were isolated from the residual yeast resulting from industrial fermentations subjected to thermal stress. The isolated strains were purified and characterised morphologically and biochemically. The thermal tolerance of one of the selected strains was evaluated in laboratory-scale batch fermentations at temperatures between 30 and 45°C. The high ethanol yield (0.41 g g−1) at 40°C demonstrated the thermotolerance of the selected strain. In six industrial-scale experimental runs the selected strain yielded a mean ethanol concentration of 5.2% (v/v), which was higher than the 4.8% (v/v) achieved with a reference industrial strain. Furthermore, a more complete substrate utilisation was achieved and the fermentation time was shortened from 16 to 12 h. The use of the thermotolerant strain resulted favorable for rum and aguardiente production since the formation of by-products, such as acetaldehyde, ethylacetate, methanol, n-propanol, isobuthanol and isoamyl alcohol was reduced. Se aislaron cepas termotolerantes de Saccharomyces cerevisiae a partir de levadura residual de fermentaciones industriales sometidas a estrés térmico. Las cepas aisladas fueron purificadas y caracterizadas morfológica y bioquímicamente. La tolerancia térmica de una cepa seleccionada fue evaluada en fermentaciones discontinuas a escala de laboratorio a temperaturas entre 30 y 45°C. El alto rendimiento (0,41 g g−1) a 40°C demostró el carácter termotolerante de la cepa seleccionada. La introducción de la cepa en seis corridas experimentales a escala industrial permitió aumentar la concentración promedio de etanol de 4,75 a 5,23% (v/v) en comparación con lo obtenido con una cepa industrial usada como referencia. Además, se logró un mayor agotamiento del sustrato y se acortó el tiempo de fermentación de 16 a 12 h. El uso de la cepa termotolerante permitió reducir la concentración de subproductos como acetaldehído, acetato de etilo, metanol, n-propanol, isobutanol y alcohol isoamílico en los aguardientes producidos. Palabras clave: Saccharomyces cerevisiae, tolerancia térmica, tolerancia a etanol, producción de ron" @default.
• W2079353472 created "2016-06-24" @default.
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• W2079353472 date "2008-07-01" @default.
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• W2079353472 title "AISLAMIENTO Y EVALUACIÓN DE CEPAS TERMOTOLERANTES DESaccharomyces cerevisiaePARA LA PRODUCCIÓN DE AGUARDIENTES Y RONES ISOLATION AND EVALUATION OF THERMOTOLERANT STRAINS OFSaccharomyces cerevisiaeFOR AGUARDIENTE AND RUM PRODUCTION" @default.
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• W2079353472 doi "https://doi.org/10.1080/11358120809487629" @default.
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