Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

Gutierrez, Luiz Eduardo

doi:10.1590/s0103-90161993000300024

Cited by 10 publications

(7 citation statements)

References 25 publications

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“…Furthermore, the contents of higher alcohols, such as 1-Propanol, 2-methyl-; 1-Butanol, 3methyl-; 1-Butanol, 2-methyl-and Phenylethyl Alcohol were significantly higher in the trials with Zn 2+ supplementation as compared to the reference sample (Table 4). Similar results were obtained by Gutierrez [40], who revealed lower production of 1-Propanol, 2-methyl and 1-Butanol, 3-methylwith zinc deficiency in the fermentation medium. This can be explained by the essential role played by zinc ions in the operation of several enzymes, such as alcohol dehydrogenase, aldolase and alkaline phosphatase [11].…”

Section: Metal Ion Release By Lab and Yeastsupporting

confidence: 89%

Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

et al. 2020

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The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.

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Section: Metal Ion Release By Lab and Yeastsupporting

confidence: 89%

Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

et al. 2020

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“…In sodium alginate concentration effect tests, sodium alginate solutions with different concentrations (25,30,35,40, and 45 g/L) were separately mixed with 0.3 g of Fuji EP, dropped into 10 mL of a 20 g/L CaCl 2 solution, and kept at 4 °C for 2 h to get the immobilized enzymes.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…22−24 Adding some vitamins (thiamin, pantothenic acid) and micronutrients (zinc, boron, iron, and manganese) can control the production of higher alcohols owing to suppression of the metabolism process during alcoholic fermentation. 25 However, it is difficult and impossible to manually control the production of higher alcohols during Chinese liquor making because the process involves multiple materials and many unidentified microorganisms, including bacteria, molds, and yeasts. Therefore, measures after alcoholic fermentation are also important to reduce higher alcohols in Chinese liquors.…”

Section: ■ Introductionmentioning

confidence: 99%

Enzymes Extracted from Apple Peels Have Activity in Reducing Higher Alcohols in Chinese Liquors

Han

Shi

Zhu

et al. 2014

J. Agric. Food Chem.

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As the unavoidable byproducts of alcoholic fermentation, higher alcohols are unhealthy compounds widespread in alcoholic drinks. To investigate the activity of apple crude enzymes toward higher alcohols in liquors, five kinds of apple peels, namely, Fuji, Gala, Golden Delicious, Red Star, and Jonagold, were chosen to prepare enzymes, and three kinds of Chinese liquors, namely, Xifeng (containing 45% ethanol), Taibai (containing 50% ethanol), and Erguotou (containing 56% ethanol), were tested. Enzymes were prepared in the forms of liquid solution, powder, and immobilized enzymes using sodium alginate (SA) and chitosan. The treatment was carried out at 37 °C for 1 h. The relative amounts of different alcohols (including ethanol, 1-propanol, isobutanol, 1-butanol, isoamylol, and 1-hexanol) were measured using gas chromatography (GC). Conditions for preparing SA-immobilized Fuji enzymes (SA-IEP) were optimized, and the obtained SA-IEP (containing 0.3 g of enzyme) was continuously used to treat Xifeng liquor eight times, 20 mL per time. Significant degradation rates (DRs) of higher alcohols were observed at different degrees, and it also showed enzyme specificity according to the apple varieties and enzyme preparations. After five repeated treatments, the DRs of the optimized Fuji SA-IEP remained 70% for 1-hexanol and >15% for other higher alcohols.

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“…Additional nutrients such as amino acids, ammonium salts, mineral salts and vitamins are added to the wort to increase the rate of reproduction and sugar consumption (Gutierrez, 1993;Jacob et al, 2019c).…”

Section: Preparation Of Yeast Extract and Its Effects On Seed Yeastmentioning

confidence: 99%

Application of ultrasound for enhancing fermentation rates in brewing technology

Kalugina¹,

Nafikova²,

Chernenkov³

et al. 2021

Acta Sci Pol Technol Aliment

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Background. There is much promise in technologies which may speed up time-consuming processes such as preparing seed yeast, primary fermentation and improving beer quality in the brewing industry. This study focuses on the activating and disintegrative effect of ultrasound with a 44 kHz frequency and a 1.0 W/cm 2 intensity on brewer's yeast. Materials and methods. This study established that ten-minute ultrasonic treatment of yeast is sufficient to reach the stimulating effect. Further ultrasonic treatment is irrelevant since the percentage of dead cells in the yeast suspension exceeds the permissible levels (more than 10%). The experiment showed that two-minute ultrasonic treatment improved the physiological activity of seed yeast and shortened the time for producing seed yeast by 12 hours. Ultrasonic disintegration allowed a yeast extract to be obtained from the brewer's spent yeast. Ultrasound was applied to the yeast suspension for 19 minutes. Results. The obtained yeast extract was used for additional nutrition in preparing seed yeast. It was found that the added yeast extract (2% of the total volume) shortened the time for preparing seed yeast by 6 hours due to the improved physiological state of the yeast. At the final stage, two-minute ultrasonic treatment and yeast extract (2% of the total volume) were used to activate the seed yeast. Conclusion.The seed yeast activation shortened the time for preparing seed yeast by 18 hours, and for the primary fermentation by 24 hours, while also improving the quality of the beer.

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Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

Cited by 10 publications

References 25 publications

Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions

Enzymes Extracted from Apple Peels Have Activity in Reducing Higher Alcohols in Chinese Liquors

Application of ultrasound for enhancing fermentation rates in brewing technology

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