Fermentation Kinetics of Different Sugars by Apple Wine YeastSaccharomyces cerevisiae

Abstract

A non-linear kinetic model to predict the consumption of different sugars (glucose, fructose and sucrose) as a substrate, during an apple wine yeast fermentation with Saccharomyces cerevisiae strain CCTCC M201022 is proposed. This model was used to predict sugar utilization by this yeast beginning at various initial sugar concentrations. After observation of the experimental data, a model based on the logistic equation of yeast growth, growthassociated production of ethanol with a lag time, and consumption of sugars for biomass formation and maintenance, was developed. After experimental model fitting, kinetic parameters in the model were estimated. The experimental verification of the model was performed using flask-scale fermentations, and the model obtained predicted the fermentation performance effectively, using different sugars as the substrate set at various initial sugar concentrations. Based on estimated kinetic parameters and the characteristics of sugar utilization, the yeast examined appeared to be glucophilic. The effects of different sugars with various initial concentrations on the fermentation performance by this yeast were investigated, and some applications of kinetic parameters are discussed.

Effects of Inhibitory Environmental Factors on Growth ofOenococcus oeniCCSYU2068 for Malolactic Fermentation of Cider Production

“…Alcoholic fermentation was carried out at 15°C for ~15 days until specific gravity reached approximately 1.005 for MLF with a final concentration of sulfite of 20 mg L -1 . Other fermentation conditions are as reported previously 26,27 .…”

“…It was labeled as CCSYU 2068 and taxonomically identified, physiologically characterized and stored in the Culture Collection of Southern Yangtze University (CCSYU). Other strains were O. oeni L1 (CECT4029, originally isolated from German wine), L2 (CECT4727, originally isolated from wine must), L3 (CECT4100, originally isolated from wine), L5 (CECT218, originally isolated from red wine of California), L6 (CECT4730, originally isolated from Australian wine) from Coleccion Espanola de Cultivos Tipo (CECT, Valencia Span), O. oeni L7 from a commercial source (Lallemand SA, Toulouse, France) and a typical apple wine yeast strain Saccharomyces cerevisiae CCTCC M 201022 (China Center Type Culture Collection, Wuhan, China) 26,27 .…”

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

“…Xu et al 34 studied the control and formation of volatile components in cider by using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species. Wang et al 32 investigated the fermentation kinetics of different sugars using the apple wine yeast Saccharomyces cerevisiae. Yu et al 35 analyzed the influence of different raw materials on the volatile aroma compounds of ciders.…”

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

“…Glucose and fructose are widely found in nature as free sugars or as polysaccharides, also in different proportions. Grape juice contains approximately 1:1 of glucose-fructose [18] apple juice 5:8 [19], and agave juice for the elaboration of tequila and mezcal, after thermal processing of inulins from the plant, contains 1:20 ratio [20]; in pulque production from raw agave juice, inulin is also predominant [21]. For beer fermentation maltotriose and maltose comprise 50% of sugars; in rum, cachaςa, and tafia, produced by sugar cane juice or molasses, mainly sucrose is present [22].…”