The single and mixed fermentations were performed at 26 C
and the fermentative course was monitored by measuring weight
loss, determined by carbon dioxide evolution during the process.
The process was considered completed when a constant weight of
the samples was recorded. All the experiments were performed in
duplicate. At the end of mixed fermentations, yeast isolation was
carried out on WL medium (Pallmann et al., 2001) and 20 colonies,
randomly chosen from each sample, were submitted to amplification
of inter-d region.