The production of higher alcohols by Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 and baker's yeast (5. cerevisiae) was studied under several temperature conditions, sucrose level, pH, nitrogen sources and with 2-4 dinitrophenol (DNP). The yeast IZ-1904 showed lower production of higher alcohols than other yeasts in all conditions studied. With the increase of temperature and higher level of sucrose an increase of isoamyl alcohol production was observed. A lower formation of higher alcohols was observed at pH 4.5 than at pH 3.0. With the addition of DNP occurred a significant reduction in isoamyl alcohol content. The yeasts did not show the sanie production of higher alcohols in relation to urea and ammonium sulfate.
higher alcohols; Saccharomyces; alcoholic fermentation
