Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae

Torija, María-Jesús; Rozès, Nicolás; Poblet, Montse; Guillamón, José Manuel; Mas, Albert

doi:10.1016/s0168-1605(02)00144-7

Cited by 283 publications

(211 citation statements)

References 17 publications

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“…Further, the severe hydrolyzate liquor was detoxified in situ during prefermentation, thus, relieving the inhibitory burden on the pitched yeast during fed-batch SSCF. In addition, the lower temperature during prefermentation-30 versus 35°C during SSCF-likely helped to sustain the viability of S. cerevisiae during fermentation, as shown by Torija et al [44].…”

Section: Fed-batch Sscf With Prefermentation Of Severe Hydrolyzate LImentioning

confidence: 90%

Sequential Targeting of Xylose and Glucose Conversion in Fed-Batch Simultaneous Saccharification and Co-fermentation of Steam-Pretreated Wheat Straw for Improved Xylose Conversion to Ethanol

et al. 2017

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Efficient conversion of both glucose and xylose in lignocellulosic biomass is necessary to make secondgeneration bioethanol from agricultural residues competitive with first-generation bioethanol and gasoline. Simultaneous saccharification and co-fermentation (SSCF) is a promising strategy for obtaining high ethanol yields. However, with this method, the xylose-fermenting capacity and viability of yeast tend to decline over time and restrict the xylose utilization. In this study, we examined the ethanol production from steampretreated wheat straw using an established SSCF strategy with substrate and enzyme feeding that was previously applied to steam-pretreated corn cobs. Based on our findings, we propose an alternative SSCF strategy to sustain the xylose-fermenting capacity and improve the ethanol yield. The xylose-rich hydrolyzate liquor was separated from the glucose-rich solids, and phases were co-fermented sequentially. By prefermentation of the hydrolyzate liquor followed fedbatch SSCF, xylose, and glucose conversion could be targeted in succession. Because the xylose-fermenting capacity declines over time, while glucose is still converted, it was advantageous to target xylose conversion upfront. With our strategy, an overall ethanol yield of 84% of the theoretical maximum based on both xylose and glucose was reached for a slurry with higher inhibitor concentrations, versus 92% for a slurry with lower inhibitor concentrations. Xylose utilization exceeded 90% after SSCF for both slurries. Sequential targeting of xylose and glucose conversion sustained xylose fermentation and improved xylose utilization and ethanol yield compared with fed-batch SSCF of whole slurry.

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Section: Fed-batch Sscf With Prefermentation Of Severe Hydrolyzate LImentioning

confidence: 90%

Sequential Targeting of Xylose and Glucose Conversion in Fed-Batch Simultaneous Saccharification and Co-fermentation of Steam-Pretreated Wheat Straw for Improved Xylose Conversion to Ethanol

et al. 2017

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“…Although losses due to evaporation at high temperature are expected, the main cause of this reduction is probably the increase of products of other metabolic pathways such as glycerol, acetic acid, succinic acid, and trehalose (Torija et al 2003). Fermentation in grape must with relatively higher ADH activity and ADH1 expression produced more ethanol than in the synthetic medium, which was probably due to some substances activating the ADH activity.…”

Section: Discussionmentioning

confidence: 99%

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Du¹,

Zhan²,

Li³

et al. 2011

Am. J. Enol. Vitic.

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Yeast strain BH8, which exhibited significant differences from nine other yeast strains studied for glycerol production, was selected to investigate the effect of fermentation temperature (13 and 25°C) and culture medium (synthetic medium and grape must) on fermentation kinetics, yeast growth, and glycerol and ethanol synthesis at three different stages of wine fermentation. Yeast viability was better at 13°C than at 25°C in both growth media, and the more complex grape must enabled yeast cells to reach a higher population density. The accumulation of glycerol, glycerol-3-phosphate dehydrogenase (GPD) activity, and the level of expression of the GPD1 gene were highest in the initial stages of fermentation, which potentially counteracted the hyperosmotic stress caused by the high concentration of sugar in the media. More glycerol was produced during fermentation at 25°C than at 13°C and in grape must compared to the synthetic medium at both temperatures. Ethanol production was mainly affected by fermentation temperature. More ethanol was produced at 13°C than at 25°C, with lower expression of the ADH1 gene and level of ADH activity. The expression of the HSP104 and ALD6 genes was induced by ethanol stress in the final stages of fermentation. The amount of glycerol produced was not correlated to the production of acetic or succinic acid.

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“…However, scarce information is available about competition experiments among closely related Saccharomyces species in wine fermentation conditions, which could explain why S. cerevisiae is the predominant species of the genus during this process. In this competitive exclusion, temperature is an important and recognized factor that directly affects the growth rate of the microorganisms (Charoenchai et al, 1998) and the final composition of wine (Torija et al, 2003). S. cerevisiae is usually related to wine fermentations in warm regions (Rainieri et al, 2003), whereas S. kudriavzevii is better adapted to grow at low temperatures (ArroyoLópez et al, 2009;Sampaio and Gonçalves, 2008).…”

Section: Introductionmentioning

confidence: 99%

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

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This study investigated the competition and potential hybrid generation between the species Saccharomyces cerevisiae and S. kudriavzevii in a wine-model environment. Our main goal was to understand why S. kudriavzevii has not been found in wine fermentations whilst their hybrids are present. Auxotrophic mutants (Ura − and Lys − ) were used to favour the selection of hybrids and to specifically differentiate the two species in mixed fermentations carried out at different temperatures (17• C, 24• C and 31 • C). Both yeasts showed a reduction in their maximum specific growth rates in mixed fermentations, indicating a clear antagonistic effect between the two microorganisms. Temperature played an important role in this competition. In this way, S. kudriavzevii was less affected at 17• C, but S. cerevisiae was clearly the best competitor at 31• C, preventing the growth of S. kudriavzevii. Population levels of S. kudriavzevii always significantly decreased in the presence of S. cerevisiae. Ethanol was measured throughout the fermentations and in all cases S. kudriavzevii growth was arrested when ethanol levels were <5 g/l, indicating that this compound did not influence the competitive exclusion of S. kudriavzevii. Killer factors were also discarded due to the K − R − phenotype of both strains. Finally, no prototrophic interspecific hybrids were isolated in small-scale fermentations at any temperature assayed. Our results show that the lack of competitiveness exhibited by S. kudriavzevii, especially at high temperatures, explains the absence of this species in wine fermentations, suggesting that natural S. cerevisiae × S. kudriavzevii hybrids most likely originated in wild environments rather than in industrial fermentations.

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Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae

Cited by 283 publications

References 17 publications

Sequential Targeting of Xylose and Glucose Conversion in Fed-Batch Simultaneous Saccharification and Co-fermentation of Steam-Pretreated Wheat Straw for Improved Xylose Conversion to Ethanol

Sequential Targeting of Xylose and Glucose Conversion in Fed-Batch Simultaneous Saccharification and Co-fermentation of Steam-Pretreated Wheat Straw for Improved Xylose Conversion to Ethanol

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

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