Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2.

Autor: Covre EA; Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil., Silva LFL; Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil., Bastos RG; Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil., Ceccato-Antonini SR; Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil. antonini@ufscar.br.

Publikováno v: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2019 Aug 20; Vol. 35 (9), pp. 136. Date of Electronic Publication: 2019 Aug 20.

Yeasts: From Nature to Bioprocesses

Autor: Sérgio, Luiz Alves Júnior, Helen, Treichel, Thiago Olitta, Basso, Boris Ugarte, Stambuk

Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expressi