Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey

Yalçın, Seda; Özbaş, Z. Yeşım

doi:10.1590/s1517-83822008000200024

Cited by 47 publications

(29 citation statements)

References 10 publications

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“…The yeasts demonstrate a growth in pH range of 4.5-6.5; however, almost all are able to grow in more alkaline or more basic environment [15]. As may be concluded from the experiments conducted in mediums in which glucose was a carbon source, the examined strains of S. cerevisiae R9 and S. cerevisiae var.…”

Section: Yeasts Biomass Yield In Experimental Cultivationsmentioning

confidence: 95%

Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

Bzducha-Wróbel

Kieliszek

Błażejak

2013

Eur Food Res Technol

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The structure of cell wall of yeasts (genus Saccharomyces) is one of the factors that determine their health-promoting properties connected to the presence of b-glucans and mannoprotein. The aim of the study was to determine the influence of glycerol as a carbon source on structural polymers of cell wall (b-glucan and mannoprotein) of probiotic yeasts Saccharomyces cerevisiae var. boulardii and brewer's yeasts S. cerevisiae R9. Significant increase of the percentage of polysaccharide content in the cell wall dry weight of S. cerevisiae R9 brewer's yeasts was noted (in the range of 10-20 %) after cultivation in medium containing glycerol at a concentration of 2-5 % and pH 4.0. The highest content of carbohydrates in probiotic yeasts' cell wall (58 %) was observed after cultivation in medium containing 3 % of glycerol and pH 5.0. The cell wall of probiotic yeasts was characterized by higher content of mannoprotein comparing with cell wall preparation of brewer's yeasts S. cerevisiae R9 composed mainly of b-glucans. After cultivation in mediums with 2 and 3 % of glycerol, the cell of brewer's yeasts contained the highest amount of b(1,3/1,6)-glucan in dry weight of the cell wall (about 36 %). Glycerol at a concentration of 3 and 5 % also intensified mannoprotein biosynthesis in cell wall of S. cerevisiae R9, approximating their content to those noted in the cells of probiotic yeasts (about 29 % (w/w) of dry weight of the cell wall) after cultivation in a medium of pH 5.0 containing 3 % of glycerol.

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Section: Yeasts Biomass Yield In Experimental Cultivationsmentioning

confidence: 95%

Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

Bzducha-Wróbel

Kieliszek

Błażejak

2013

Eur Food Res Technol

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“…Alemzadeh and Vosoughi [43], obtained with date sugar (20 g/L), a maximum concentration of cell mass of 6.6 g/L with yield of 0.33 g/g; Beiroti and Hosseini [42] obtained a maximum concentration of 7 g/L with yield of 0.34 g/g. Yalcin and Ozbas [44] also reported a low cell mass concentration (3.5 g/L) from glucose. In their work, they investigated the effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine yeast strains S. cerevisiae.…”

Section: Effect Of Nitrogen Source On Cell Mass Productionmentioning

confidence: 96%

“…The highest concentration of biomass was observed at the following conditions: temperature of 30 • C, inoculum age of 24 H, agitation of 200 rpm, and inoculum size of 10%. Alemzadeh and Vosoughi [43] and Yalcin and Ozbas [44] reported 30 • C as the optimum temperature for a maximum biomass production. Similar results were confirmed by Arroyo-López et al [45] who found that the temperature greatly influenced the metabolic rate of yeast compared with other variables like pH and glucose levels.…”

Section: Baker's Yeast Production From Ofi Fruit Juice Optimization Omentioning

confidence: 99%

Utilization of prickly pear waste for baker's yeast production

Diboune

Nancib

et al. 2019

Biotech and App Biochem

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The feasibility of baker's yeast production using fruits and peels of Opuntia ficus indica (OFI) as carbohydrate feedstock was investigated. Two response surface methodologies involving central composite face centered design (CCFD) were successfully applied. The effects of four independent variables on baker's yeast production from OFI fruit juice was evaluated using the first CCFD. The best results were obtained with 24 H of inoculum age, 30 °C temperature, 200 rpm of agitation, and 10% inoculum size. At the maximum point, the biomass concentration reached 9.29 g/L. A second CCFD was performed to optimize the sugar extraction from OFI fruit peels. The potential of these latter as a fermentation substrate was determined. From the experimental results, the OFI fruit peel is an appropriate carbon source for the production of baker's yeast. The maximum biomass concentration was 12.51 g/L. Different nitrogen supplements were added to promote the yields of baker's yeast. Corn steep liquor was found to be the best alternative nutrient source of casein hydrolysate and yeast extract for baker's yeast production.

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“…Although it is not considered a critical factor to affect the performance of the fermentation, the pH plays an important role in the uptake of the metal cations of the yeast cells during fermentation. Previous research reported that the optimum pH for the fermentation medium is between 4.5 and 5 [48][49][50].…”

Section: The Fermentative Activity Of the Gellan Particles Withmentioning

confidence: 99%

Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

Iurciuc

Peptu

Savin

et al. 2017

International Journal of Polymer Science

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The purpose of this work is to prepare ionically cross-linked (with CaCl 2 ) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose. The study investigates the influence of ionic cross-linker concentration on the stability and physical properties of the particles obtained before extrusion and during time in the coagulation bath (the cross-linker solution with different CaCl 2 concentrations). It was found that by increasing the amount of the cross-linker the degree of cross-linking in the spherical gellan matrix increases, having a direct influence on the particle morphology and swelling degree in water. These characteristics were found to be very important for diffusion of substrate, that is, the glucose, into the yeast immobilized cells and for the biocatalytic activity of the yeast immobilized cells in gellan particles. These results highlight the potential of these bioreactors to be used in repeated fermentation cycles (minimum 10) without reducing their biocatalytic activity and maintaining their productivity at similar parameters to those obtained in the free yeast fermentation. Encapsulation of Saccharomyces cerevisiae into the gellan gum beads plays a role in the effective application of immobilized yeast for the fermentation process.

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Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey

Cited by 47 publications

References 10 publications

Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

Utilization of prickly pear waste for baker's yeast production

Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

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