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Estudou-se a termolise de leveduras Saccharomyces cerevisiae, mediante tratamento em microondas, variandose os parâmetros de temperatura e tempo de exposicao. A resposta pesquisada foi o efeito termico (termolise) sobre as celulas, mediante verificacao do rendimento de extracao da proteina, da sua avaliacao nutricional (digestibilidade) e da viabilidade celular. Conseguiuse valores de 38% de extracao da proteina, digestibilidade situada na faixa de 32 a 85% e zero de viabilidade das celulas. Abstract The thermolysis of yeasts Saccharomyces cerevisiae by using microwave oven were applied, using temperatures and exposition times as variables. The thermal effect of the cells (thermolysis) was the researched response, by verifying the protein extraction yield, the nutritional evaluation (digestibility) and cell viability. Values of 38% protein extraction, 3285% protein digestibility and zero cell viability were achieved.

ESTUDO DA TERMÓLISE DE LEVEDURAS Saccharomyces cerevisiae DE USINA DE ÁLCOOL USANDO ENERGIA DE MICROONDAS