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Quantification of aerobic and anaerobic metabolisms by baker's yeast during the fermentation of molasses must


The following project aims at the quantification of both aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms during the fermentation process in a sugarcane-based must (juice and molasses). There will be five essays: a) aerobic and anaerobic metabolisms from baker's yeast will be measured in sugarcane juice must; b) in molasses based must; c) in different strains of baker's yeast obtained from AB Brasil industries; d) in different strains of distilleries strains; e) aerobic and anaerobic changes over time for a sugarcane-juice fermentation process. For the process, ethanol and carbon dioxide masses will be determined. By stoichiometric calculations it will be possible to quantify the relative quantities for the respired and fermented sugars. (AU)

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