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Obtaining Strains of Saccharomyces Tolerant to High Temperatures and Ethanol

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Food Microbiology Protocols

Part of the book series: Methods in Biotechnology ((MIBT,volume 14))

Abstract

Strains tolerant to high temperatures, ethanol levels, and high concentrations of sugar are highly desirable for a fermentation process. The maintenance of a high degree of viability during the operation of a process, biomass storage, and pauses between batches is fundamental. Fermentations at 35–40°C or higher have the advantage of facilitating ethanol recovery, leading to significant savings on operational costs of refrigeration.

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Author information

Authors and Affiliations

  1. Programa de Pós Graduação da Faculdade de Ciências e Letras de Ribeirão Preto USP, SP, Brazil

    Maristela Freitas Sanches Peres

  2. Instituto Quimica de UNES, Araquara, SP, Brazil

    Sandro Rogério de Sousa

  3. Instituto Quimica de Universidade Estadual Paulista “Julio de Mesquita Filho” (UNESP), Araquara, SP, Brazil

    Cecilia Laluce

Authors
  1. Maristela Freitas Sanches Peres
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  2. Sandro Rogério de Sousa
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  3. Cecilia Laluce
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Editor information

Editors and Affiliations

  1. Planta Piloto de Procesos Industriales Microbiologicos, San Miguel Tucumán, Argentina

    John F. T. Spencer  & Alicia L. de Ragout Spencer  & 

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© 2001 Humana Press Inc.

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Peres, M.F.S., de Sousa, S.R., Laluce, C. (2001). Obtaining Strains of Saccharomyces Tolerant to High Temperatures and Ethanol. In: Spencer, J.F.T., de Ragout Spencer, A.L. (eds) Food Microbiology Protocols. Methods in Biotechnology, vol 14. Humana Press. https://doi.org/10.1385/1-59259-029-2:355

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  • DOI: https://doi.org/10.1385/1-59259-029-2:355

  • Publisher Name: Humana Press

  • Print ISBN: 978-0-89603-867-7

  • Online ISBN: 978-1-59259-029-2

  • eBook Packages: Springer Protocols

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