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dc.contributor.advisorLedingham, W. M.
dc.contributor.authorLacerda Filho, Armando Marsden
dc.coverage.spatial146 p.en_US
dc.date.accessioned2018-06-21T08:30:44Z
dc.date.available2018-06-21T08:30:44Z
dc.date.issued1996
dc.identifier.urihttp://hdl.handle.net/10023/14371
dc.description.abstractThree Brazilian yeast strains, Saccharomyces cerevisiae 42 - F, Saccharomyces cereviaiae PLA 851 and Saccharomyces boulardli IZ 1904, all currently employed in the sugar fermentation industry, were evaluated with respect to their thermal tolerance and alcohol production kinetics. Best performance was found in Saccharomyces cerevisiae PLA 851 at temperatures up to 40 degrees (a common fermentation temperature in the Brazilian industry). This strain was further evaluated in chemostatic growth under sucrose limitation with biomass feedback on a 1 Litre scale in a specially constructed apparatus. At 30 degrees and 35 degrees under a dilution (growth) rate of 0.1 /h ethanol productivity increased by a factor of 2 with feedback and at 40 degrees by a factor of 3. The feedback factor (Beta) was 0.9. PLA 851 cells, heat - shocked at 45 degrees, resulted in a greater biomass productivity subsequently at 40 degrees coupled with a change in cell morphology. Highest ethanol productivity was found with 10% initial sucrose concentration at a dilution rate of 0.25 /h with feedback. Saccharomyces cerevisiae PLA 851 appears to be well adapted to the harsh physiological conditions in alcohol fermentations as currently practiced in Brazil.en_US
dc.language.isoenen_US
dc.publisherUniversity of St Andrews
dc.subject.lccQP609.E9F5
dc.subject.lcshEsterasesen
dc.titleFermentation systems for enhancement of ethanol productivity in Saccharomyces cerevisiae at elevated temperaturesen_US
dc.typeThesisen_US
dc.contributor.sponsorCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)en_US
dc.type.qualificationlevelDoctoralen_US
dc.type.qualificationnamePhD Doctor of Philosophyen_US
dc.publisher.institutionThe University of St Andrewsen_US


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