Protection of the intracellular trehalose content by corn and soy flours in alcohol fermentation |
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| Authors: | Amazile B R A Maia David Lee Nelson |
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| Institution: | (1) Departamento de Engenhana Química, Escola de Engenharia, Universidade Federal de Minas Gerais, Rua Espírito Santo, 35 - 30160-030 Belo Horizonte, Brazil;(2) Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel, 2360, 30180-112 Belo Horizonte, Brazil |
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| Abstract: | Summary Studies on alcoholic fermentation in successive batches with different media demonstrated that the presence of soy flour and, especially, corn flour resulted in a large reduction in the prejudicial effect of short chain fatty acids (C6 - C10) on the conservation of the original trehalose content of commercial yeast (Saccharomyces cerevisiae), clearly favoring the cell viability. |
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