Effects of nickel on the mineral composition of Fleischmann’s yeast (Saccharomyces cerevisiae) Efeitos do niquel na composição mineral da levedura Fleischmann (Saccharomyces cerevisiae)

Effects of nickel on the mineral composition of Fleischmann’s yeast (Saccharomyces cerevisiae) Efeitos do niquel na composição mineral da levedura Fleischmann (Saccharomyces cerevisiae)

Sugar cane juice containing 12% (w.w -1) of total reducing sugars and 0.0 to 5.0 mmol of nickel L-1, with pH ranging from 3.5 to 6.5, was inoculated with Fleischmann’s yeast (Saccharomyces cerevisiae) (10% w.w -1). Six hours after fermentation, the yeast’s cellular viability and trehalose content we...

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Bibliographic Details
Main Authors: Samuel Mariano-da-Silva, Joys Dias de Assis Brait, Luiz Henrique Poleto Angeloni, Fabiana Maria de Siqueira Mariano-da-Silva, César Augusto Oliveira Leite, Paula Braga
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2007-09-01
Series:Food Science and Technology
Subjects:
composição mineral
levedura
níquel
Saccharomyces cerevisiae
nickel
mineral composition
yeast
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300013

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300013

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