Author: Morais P.B.
Publisher: Springer Publishing Company
ISSN: 0959-3993
Source: World Journal of Microbiology and Biotechnology, Vol.13, Iss.2, 1997-01, pp. : 241-243
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Abstract
A succession of yeasts was observed during fermentation of aguardente with Saccharomyces cerevisiae being the predominant species. Candida sake, Kluyveromyces marxianus var. drosophilarum and apiculate yeasts were also frequent. Transient yeast species were found in variable numbers, probably due to the daily addition of sugar-cane juice. Killer yeasts were isolated and may have a role in the exclusion of some transient and contaminant species.
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