English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The current work aimed to study the accumulation and the effects of cobalt on the mineral composition of Fleischmann’s yeast Saccharomyces cerevisiae fermenting sugarcane juice with controlled contamination, in sub-toxic levels of cobalt. The sterilized juice (120°C, 20 minutes), with 12% of total reducing sugars (TRS) and four levels of pH (3.5; 4.5; 5.5 and 6.5) was added with cobalt chloride salt (CoCl2.6H2O) resulting in six levels of contamination (0.0; 0.1; 0.5; 1.0; 2.0 e 5.0 mg Co L) and 24 treatments. The juice inoculation was carried out with bread yeast (10% p/p). After the end of the fermentation (6 hours), the fermented media were centrifuged, and the cellular viability, budding rate and levels of cobalt, phosphorus, calcium, magnesium, sulfur, copper, iron, manganese, potassium and zinc were determined (in dry weight – dw). The absorption of cobalt was influenced by the pH. This absorption was higher in pH 3.5, whereas in pH 6.5 we found almost no absorption. The levels of potassium, calcium, zinc and phosphorus decreased with the increase of pH while the levels of sulfur content increased. No significant differences could be observed in the fermentative velocity for the several treatments.

EFFECTS ON THE MINERAL COMPOSITION OF FLEISCHMANN’S YEAST (Saccharomyces cerevisiae) FERMENTING SUGAR-CANE JUICE CONTAMINATED WITH COBALT