Tracked shipping to South Africa with premium packaging for just R199 

Ship to
South Africa
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Influence of Nitrogen Source on Fermentation and Higher Alcohol Production by an Industrial Strain of Saccharomyces Cerevisiae: The Isoleucine Case
Type
Physical Book
Publisher
Author
Language
English
Pages
118
Format
Paperback
ISBN13
9783668270657

Influence of Nitrogen Source on Fermentation and Higher Alcohol Production by an Industrial Strain of Saccharomyces Cerevisiae: The Isoleucine Case

Esteban Espinosa Vidal (Author) · Grin Verlag · Paperback

Influence of Nitrogen Source on Fermentation and Higher Alcohol Production by an Industrial Strain of Saccharomyces Cerevisiae: The Isoleucine Case - Esteban Espinosa Vidal

New Book Imported to South Africa
Delivery: 27 Oct - 04 Nov Shipping: 13 to 14 business days.
R 949
R 949

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Influence of Nitrogen Source on Fermentation and Higher Alcohol Production by an Industrial Strain of Saccharomyces Cerevisiae: The Isoleucine Case"

Doctoral Thesis / Dissertation from the year 2012 in the subject Biology - Genetics / Gene Technology, Federal Rural University of Pernambuco (Institut National des Sciences Appliquées), course: Genetics, language: English, abstract: During the fermentation process, the yeast Saccharomyces cerevisiae produces a series of organoleptic compounds of interest in the alcoholic beverages background, among which outstanding the higher alcohols. Its formation depends on many factors, being the source and nitrogen concentration one of the most important. Recently, in industrial and artisanal cachaça stills, it has been common the addition of ammonium salts to improve the fermentation performance, however there are scarce information about this practice in the organoleptic background. Considering this, we analyzed the fermentative profile, the transcriptomic levels and higher alcohols production with the aim of determine the nitrogen effect in the formation of higher alcohols, and consequently in the flavour profile. To achieve this, it was employed an industrial strain of S. cerevisiae JP1, used in the production of bioethanol and cachaça, in mineral medium cultures with different nitrogen sources in the form of ammonium (as sulfate salt), leucine, isoleucine, valine, tryptophan and phenylalanine. The production of higher alcohols reached levels between 300 to 1000 mg/L in the amino acid cultures, while in medium with ammonium supplementation the production was limited (8 mg/L). In addition, was also observed a significant accumulation of higher alcohols other than the expected for a specific amino acid. Consequently, was corroborated the catabolism of branched and aromatic amino acids mainly follows the Ehrlich pathway, with the novelty that not expected higher alcohols could be produced in elevate amino acid concentration condition, caused probably a leakage of valine and leucine due to the overflow of amino acid catabolism/anabolism. Analysis of gene transcription and

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Paperback.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews