Viabilidade celular de Saccharomyces cerevisiae cultivada em associação com bactérias contaminantes da fermentação alcoólica

Nobre, Thais de Paula; Horii, Jorge; Alcarde, André Ricardo

doi:10.1590/s0101-20612007000100004

Cited by 21 publications

(16 citation statements)

References 10 publications

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“…The genera Bacillus and Pseudomonas are the most common microorganisms used as biocontrol agents [23][24][25][26]. Otherwise, few studies tested the effect of secondary metabolites produced by bacteria in the control of contaminants microorganisms during the fuel ethanol production [27].…”

Section: Discussionmentioning

confidence: 99%

The Control of Lactobacillus sp. by Extracellular Compound Produced by Pseudomonas aeruginosa in the Fermentation Process of Fuel Ethanol Industry in Brazil

Góis¹,

Lopes-Santos²,

Beranger³

et al. 2013

JSBS

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This work evaluated the effect of secondary bacterial metabolites produced by Pseudomonas sp LV strain in control of Lactobacillus sp. population in the microcosm of the vat during ethanol fermentation. The fraction F4 produced by Pseudomonas aeruginosa was extracted with dichloromethane and fractionating by vacuum liquid chromatography obtained in a methanol phase. The evaluation of antibiotic activity of F4 fraction mixed or not with sulphuric acid and Kamoram ® . The antibiotic activity of F4 fraction was determined as well as the fermentation efficiency. Also was determined yeast cell viability, budding formation, the viability of budding cells, and number of populations of Saccharomyces cerevisiae and Lactobacillus sp. The results showed that the F4 fraction had high selective antibiotic activity against Lactobacillus sp. but not for S. cerevisae, and no inhibitory effect was observed in the fermentation process by yeast. Also F4 fraction decreased flocculation and foam formation. The F4 has an antibiotic activity against Lactobacillus sp. and should be used as an alternative to control bacteria contamination and foam and flocculation formation in the fuel ethanol fermentation process. The F4 fraction could reduce the use of antibiotics in the control of Lactobacillus sp. population during the fuel ethanol production.

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Section: Discussionmentioning

confidence: 99%

The Control of Lactobacillus sp. by Extracellular Compound Produced by Pseudomonas aeruginosa in the Fermentation Process of Fuel Ethanol Industry in Brazil

Góis¹,

Lopes-Santos²,

Beranger³

et al. 2013

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“…It has been found genera Lactobacillus, Leuconostoc and Bacillus in the proportions of 38%, 12% e 3%, respectively, in sugar cane juice after clarification, pasteurization and cooling processes (17). The contaminant control is extremely important to obtain high yields during the process, because the presence of these bacteria may reduce yeast viability (6,11).…”

Section: Introductionmentioning

confidence: 99%

Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation

Meneghin¹,

Reis²,

Almeida³

et al. 2008

Braz. J. Microbiol.

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The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC was found for B. subtilis (10 ppm) and Leuconostoc mesenteroides (50 ppm) than for Lactobacillus fermentum (75 ppm) and Lactobacillus plantarum (125 ppm). Additionally, these concentrations of chlorine dioxide had similar effects on bacteria as 3 ppm of Kamoran® (recommended dosage for fermentation tanks), exception for B. subtilis, which could not be controlled at this Kamoran® dosage. The growth of industrial yeasts was affected when the concentration of chlorine dioxide was higher than 50 ppm, but the effect was slightly dependent on the type of yeast strain. Smooth yeast colonies (dispersed cells) seemed to be more sensitive than wrinkled yeast colonies (clustered cells/pseudohyphal growth), both isolated from an alcoholproducing unit during the 2006/2007 sugar cane harvest. The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms.

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“…O Brasil tornou-se o primeiro país do mundo a desenvolver um programa de combustível alternativo em substituição à gasolina, e é o maior produtor de cachaça. Como toda a produção de álcool e de cachaça ocorre por via fermentativa, é fundamental, o conhecimento do processo que tem sido constantemente aprimorado (NOBRE, 2005).…”

Section: áLcool No Brasilunclassified

“…Entre essas, a espécie Saccharomyces ceereviseae, uma vez que é grande produtora, tem se adaptado, muito bem, às condições industriais. Entretanto, os microrganismos do ambiente que aderem à cana-de-açúcar, constituem a carga microbiana contaminante do processo e podem atingir níveis que são prejudiciais à produção de álcool (LIMA, 1982;TAVARES, 2004;NOBRE, 2005 Dentre os microrganismos que causam a biodeterioração da cana cortada, os que maiores prejuízos causam são as bactérias produtoras de ácido lático, comumente denominadas de bactérias do ácido lático (BAL); sendo estimada a perda diária de sacarose recuperável da ordem de 4,75% (VALSECHI, 2000). Gallo (1990) (TROMBINI et al, 1988).…”

Section: Etanolunclassified

Tratamento térmico do caldo de cana-de-açúcar visando a redução de contaminantes bacterianos - Lactobacillus - na produção de etanol e eficiência de tratamento do fermento por etanol

Ceballos-Schiavone¹

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Viabilidade celular de Saccharomyces cerevisiae cultivada em associação com bactérias contaminantes da fermentação alcoólica

Cited by 21 publications

References 10 publications

The Control of <i>Lactobacillus</i> sp. by Extracellular Compound Produced by <i>Pseudomonas aeruginosa</i> in the Fermentation Process of Fuel Ethanol Industry in Brazil

The Control of <i>Lactobacillus</i> sp. by Extracellular Compound Produced by <i>Pseudomonas aeruginosa</i> in the Fermentation Process of Fuel Ethanol Industry in Brazil

Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation

Tratamento térmico do caldo de cana-de-açúcar visando a redução de contaminantes bacterianos - Lactobacillus - na produção de etanol e eficiência de tratamento do fermento por etanol

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Viabilidade celular de Saccharomyces cerevisiae cultivada em associação com bactérias contaminantes da fermentação alcoólica

Cited by 21 publications

References 10 publications

The Control of &lt;i&gt;Lactobacillus&lt;/i&gt; sp. by Extracellular Compound Produced by &lt;i&gt;Pseudomonas aeruginosa&lt;/i&gt; in the Fermentation Process of Fuel Ethanol Industry in Brazil

The Control of &lt;i&gt;Lactobacillus&lt;/i&gt; sp. by Extracellular Compound Produced by &lt;i&gt;Pseudomonas aeruginosa&lt;/i&gt; in the Fermentation Process of Fuel Ethanol Industry in Brazil

Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation

Tratamento térmico do caldo de cana-de-açúcar visando a redução de contaminantes bacterianos - Lactobacillus - na produção de etanol e eficiência de tratamento do fermento por etanol

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The Control of <i>Lactobacillus</i> sp. by Extracellular Compound Produced by <i>Pseudomonas aeruginosa</i> in the Fermentation Process of Fuel Ethanol Industry in Brazil

The Control of <i>Lactobacillus</i> sp. by Extracellular Compound Produced by <i>Pseudomonas aeruginosa</i> in the Fermentation Process of Fuel Ethanol Industry in Brazil