Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production

Abstract

Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevisiae isolated from Jataí bee's pollen, was inoculated in 25 °Brix honey must with-0 (control); 0,3; 0,7 and 1,0 g•L-1-of di-ammonium phosphate (DAP) and ammonium sulfate (AS). The addition of both supplements resulted in increased cell viability in the first 5 days of fermentation at 20 °C, but did not affect the final acidity of the produced meads. Supplementation also leads to increased sugar consumption, and sugar conversion into ethanol increased as nitrogen supplementation increased, especially with DAP. This indicates that these compounds also regulate yeast metabolic pathways. Supplementary nitrogen acts both in protein anabolism and the gene expression of glycolytic and fermentative pathway components, favoring, in this case, sugar conversion into ethanol. This is the first work describing how different DAP and AS concentrations influences mead production and showing the comparison between these two supplements.

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

“…Almeida et al . ( 2 ) evaluated the effect of commercial nitrogen sources (diammonium phosphate and ammonium sulphate) on the fermentation of honey must (25 °Brix) inoculated with 10 6 cell/mL of Saccharomyces cerevisiae JP14 at 25 °C for 28 days. These authors reported that up to 120 h of fermentation, both supplements helped increase the concentration of viable cells.…”

“…For all yeasts, the effect of supplementation can be clearly seen throughout the fermentation process compared to the control trials (Figs. 1a-c) Almeida et al (2) evaluated the effect of commercial nitrogen sources (diammonium phosphate and ammonium sulphate) on the fermentation of honey must (25 °Brix), inoculated with 10 6 cells/mL of Saccharomyces cerevisiae JP14 and conducted at 25 °C for 28 days. These authors reported that up to 120h of fermentation, both supplements favored an increase in the concentration of viable cells.…”

“…Mead is a drink obtained from the alcoholic fermentation of diluted honey by yeast ( 1 ), whose production is not standardized, and therefore, winemaking techniques and ingredients are frequently used in its production ( 2 ). There are several studies that aim to optimize and consequently standardize the process of mead making using the selection of the type of honey ( 3 ), fermentation agent ( 4 ), cell concentration ( 5 ), process conditions ( 6 ) and supplements ( 6 , 7 ).…”

Application of Saccharomyces cerevisiae isolated from industrial effluent for zinc biosorption and zinc-enriched SCP production for human and animal

“…There are a great deal of references proving that this yeast can remove heavy metal ions and recover valuable metals. Zrt and Fet family genes are two main classes involved in producing eukaryotic zinc transporters to regulate the intracellular zinc levels in S. cerevisiae (Kareena et al, 2021) (Almeida et al, 2020) (Yildiran et al, 2019) (Locatelli et al, 2019).…”

Avaliação da relação C/N no desempenho da levedura >i<Saccharomyces cerevisiae>/i< CAT-1

“…Portanto, o nitrogênio é um componente chave do mosto de uva, pois fornece um nutriente essencial para o crescimento da levedura, necessário para a fermentação alcoólica completa e para a produção de vinho com características de sabor desejáveis.A suplementação de mosto de caldo de cana-de-açúcar concentrado (VHG) a 25 e 30°Brix, com 24 mM (3,2 g/L) de fosfato de diamônio (DAP), proporcionou um aumento significativo da produção de biomassa para a linhagem CAT-1 entre 45 e 55% e a linhagem PE-2 entre 34 e 42%, comparado ao mosto não suplementado(MONTEIRO et al, 2018). No mesmo estudo, a produtividade e a eficiência de fermentação foram afetadas pela suplementação do mosto com uréia mais do que com DAP Almeida et al (2020). estudaram o efeito da suplementação de nitrogênio na produção de hidromel com a cepa de levedura S. cerevisiae JP14 isolada do pólen da abelha Jataí, em uma fermentação conduzida em mosto de mel a 25° Brix, suplementado com 0,3; 0,7 e 1,0 g/L de fosfato diamônio (DAP) e sulfato de amônio (AS).…”