Search Results - "Silva, Carol L C"

Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance by Vianna, Cristina R, Silva, Carol L. C, Neves, Maria J, Rosa, Carlos A

“…Nine indigenous cachaça Saccharomyces cerevisiae strains and one wine strain were compared for their trehalose metabolism characteristics under non-lethal…”
Get full text

use of selected starter Saccharomyces cerevisiae strains to produce traditional and industrial cachaça: a comparative study by Marini, Marjorie M, Gomes, Fátima C. O, Silva, Carol L. C, Cadete, Raquel M, Badotti, Fernanda, Oliveira, Evelyn S, Cardoso, Carlos R, Rosa, Carlos A

“…Six Saccharomyces cerevisiae strains from cachaça fermentation were characterized for biomass, ethanol, glycerol, and acetic acid yields, as well as…”
Get full text

Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça by Silva, Carol L.C., Vianna, Cristina R., Cadete, Raquel M., Santos, Renata O., Gomes, Fátima C.O., Oliveira, Evelyn S., Rosa, Carlos A.

“…The physiological and kinetic capabilities of 233 Saccharomyces cerevisiae isolates, originating from traditional Brazilian cachaça fermentation, were…”
Get full text

Identification of lactic acid bacteria associated with traditional cachaça fermentations by Gomes, Fatima C. O.(Centro Federal de Educação Tecnológica de Minas Gerais Departamento de Química), Silva, Carol L. C.(Universidade Federal de Minas Gerais Departamento de Microbiologia), Vianna, Cristina R.(Universidade Federal de Minas Gerais Departamento de Microbiologia), Lacerda, Inayara C. A.(Universidade José do Rosário Vellano), Borelli, Beatriz M.(Universidade Federal de Minas Gerais Departamento de Microbiologia), Nunes, _lvaro C.(Universidade Federal de Minas Gerais Departamento de Biologia Geral), Franco, Gloria R.(Universidade Federal de Minas Gerais Departamento de Bioquímica), Mourão, Marina M.(Universidade Federal de Minas Gerais Departamento de Bioquímica), Rosa, Carlos A.(Universidade Federal de Minas Gerais Departamento de Microbiologia)

“…During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in…”
Get full text

Stress tolerance of the Saccharomyces cerevisiae adenylate cyclase fil1 (CYR1) mutant depends on Hsp26 by Vianna, Cristina R, Ferreira, Mariana C, Silva, Carol L C, Tanghe, An, Neves, Maria J, Thevelein, Johan M, Rosa, Carlos A, Van Dijck, Patrick

“…Fermentation-induced loss of stress resistance in yeast is an important phenotype from an industrial point of view. It hampers optimal use of frozen dough…”
Get more information

Identification of lactic acid bacteria associated with traditional cachaça fermentations by Gomes, Fatima C O, Silva, Carol L C, Vianna, Cristina R, Lacerda, Inayara C A, Borelli, Beatriz M, Nunes, Alvaro C, Franco, Gloria R, Mourão, Marina M, Rosa, Carlos A

“…During the production of traditional cachaça (alembic´s cachaça), contamination of the fermented must is one of the factors leading to economic losses in the…”
Get full text

Exploring the Beta Model Using Proportional Budget Information in a Contingent Valuation Study by Silva, Hank C. Jenkins-Smith Carol L, Li, Hui, Weimer, David Leo, Bohara, Robert P. Berrens Alok K

“…Using a set of random telephone and Internet (web-based) survey samples for a national advisory referendum, we implement Beta models to handle proportional…”
Get full text