Protection of the intracellular trehalose content by corn and soy flours in alcohol fermentation

Maia, A.B.R.A.; Nelson, D.L.

Protection of the intracellular trehalose content by corn and soy flours in alcohol fermentation

1993

Maia, A.B.R.A. | Nelson, D.L.

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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