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Evaluation of the stress tolerance in Dekkera yeasts isolated from the alcoholic fermentation

Grant number: 09/07061-0
Support Opportunities:Scholarships in Brazil - Master
Effective date (Start): September 01, 2009
Effective date (End): August 31, 2011
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal Investigator:Sandra Regina Ceccato Antonini
Grantee:Ana Paula Guarnieri Bassi Alvarenga
Host Institution: Centro de Ciências Agrárias (CCA). Universidade Federal de São Carlos (UFSCAR). Araras , SP, Brazil


The research applied to alcoholic fermentation has been concentrated preferably in problems caused by bacteria, but the contamination by wild yeasts are badly studied and known. More recently, the presence of the yeasts Dekkera e Brettanomyces has caused problems in ethanolic fermentation. This work aims to study the tolerance to stress by strains of Dekkera regarding ethanol concentration, sugar concentration, pH and temperature, looking for conditions which minimize this yeast growth, trying to manage these contaminants during the ethanolic fermentation.

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Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
ALVARENGA, Ana Paula Guarnieri Bassi. Stress tolerance and fermentative characteristics of Dekkera bruxellensis yeasts isolated from the alcoholic fermentation. 2011. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.

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