Bases para o Estudo de Leveduras e os Processos Fermentativos

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Processos fermentativos. Cinética dos processos fermentativos. Composição química, morfologia, estrutura e reprodução das leveduras. Fatores de crescimento celular. Atividade metabólica. Mutantes: deficientes respiratórios e outros. Tópicos especiais de regulação celular em leveduras. Contaminantes dos processos fermentativos. Biotecnologia e suas aplicações nos processos fermentativos.

Bibliografia

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  •  MUTTON, M.J.R. & MUTTON, M.A. Aguardente de cana, Produção e Qualidade. Ed. Jaboticabal: FUNEP, 1992, 171p.
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  • PRETORIUS, I.S. 2004. The genetic analysis and tailoring of wine yeasts. In: J.H. de Winde (ed.), Topics in Current Genetics, Vol 2; Functional Genetics of Industrial Yeasts. Springer Verlag, Heidelberg, Germany. pp. 99-142.
  • PRETORIUS, I.S. 2004. The genetic improvement of wine yeasts. In: D. Arora, P.D. Bridge & D. Bhatnagar (eds.), Handbook of Fungal Biotechnology (2nd edn.). Marcel Dekker, Inc., New York, USA. pp. 209-232.
  • PRETORIUS, I.S., E.J. Bartowsky, F.F. Bauer, M. de Barros Lopes, M. du Toit, P. van Rensburg & M.A. Vivier. 2006. The tailoring of designer grapevines and microbial starter strains for a market-directed and quality-focussed wine industry. In: H.Y. Hui, E. Castell-Perez, L.M. Cunha, I. Guerrero-Legarreta, H.H. Liang, Y.M. Lo, D.L. Marshall, W.K. Nip, F. Shahidi, F.Sherkat, R.J. Winger & K.L. Yam (eds), Handbook of Food Science, Technology and Engineering; Volume 4 ? Food Technology and Food Processing. CRC Taylor & Francis (New York), USA. Chapter 174, pp 174-1 - 174-24.
  • ROSE, A.H. & HARRISOM, J. S. The Yeast. Vol. 1, 2 e 3, 1969, 1970, 1971, Academic Press. London. New York.
  • SMITH, J.E. Biotechnology. 4 ed. Ed. Lavoisier, 2004, 280 p.
  • Van ZYL, W.H., D.C. la Grange, J.M. Crous, M. Luttig, P. van Rensburg & I.S. Pretorius. 1998. Cloning of hydrolases from Trichoderma reesei and other microorganisms in yeast. In: M. Claeyssens, W. Nerinckx & K. Piens (eds.), Carbohydrates from Trichoderma reesei and other microorganisms: structures, biochemistry, genetics and applications. Department of Biochemistry, Microbiology and Physiology, University of Ghent, Ghent, Belgium. pp. 280-287.
  • VERSTREPEN, K.J., N. Moonjai, F.F. Bauer, G. Derdelinckx, J.-P. Dufour, J. Winderickx, J.M. Thevelein, I.S. Pretorius & F.R. Delvaux. 2003. Genetic Regulation of ester synthesis in yeast: new facts, insights and implications for the brewer. In: K. Smart (ed.), Brewing Yeast Fermentation Performance, 2nd ed. Blackwell Science Ltd, Oxford, United Kingdom. pp.234-248.
  • WALKER, G.M. Yeast, Physiology and Biotechnology. John Wiley & Sons Ltd, 1999. 350p.
  • WALTON, E. F. & YARRANTON, G. T. Molecular and Cell Biology of Yeast. 2006

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