Bactérias lácticas de deterioração produtoras de polissacarídeos
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Bactérias lácticas de deterioração produtoras de polissacarídeos

Bactérias lácticas de deterioração produtoras de polissacarídeos


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About the Book

Durante o processo de vinificação, podem ocorrer alterações devido ao desenvolvimento descontrolado de bactérias lácticas do género Pediococcus, as quais, devido à sua capacidade de sintetizar exopolissacarídeo (EPS), aumentam a viscosidade do vinho, reduzindo a sua qualidade. Na indústria, o dióxido de enxofre (SO2) é geralmente utilizado como agente antimicrobiano contra bactérias lácticas de deterioração, um agente químico que pode causar reacções alérgicas e intolerância em indivíduos sensíveis. A utilização de compostos fenólicos para controlo microbiano poderia representar uma alternativa natural e eficaz para eliminar ou substituir o sulfito no processo de vinificação. O objectivo deste trabalho era investigar o efeito da fracção de compostos fenólicos de baixo peso molecular do vinho e dos ácidos fenólicos comerciais puros e/ou suas combinações na sobrevivência e produção de EPS de Pediococcus pentosaceus E2p, isolado dos vinhos Cafayate.


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Product Details
  • ISBN-13: 9786205743393
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Edicoes Nosso Conhecimento
  • Height: 229 mm
  • No of Pages: 76
  • Spine Width: 5 mm
  • Width: 152 mm
  • ISBN-10: 6205743396
  • Publisher Date: 26 Feb 2023
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 172 gr


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