Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Júnior, Messias Miranda; Batistote, Margareth; Ernandes, José Roberto

doi:10.1002/j.2050-0416.2008.tb00329.x

Cited by 19 publications

(5 citation statements)

References 32 publications

(64 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results were in agreement with Zayed & Foley (1987) and El-Refai et al (1992) who found that the addition of urea significantly improved the ethanol yield. Junior et al (2008) found that peptone improved the fermentation performance of the yeast which was in agreement with the results obtained in this study. On the other hand, it was observed that ammonium sulphate was a good inorganic nitrogen source that stimulated the ethanol production.…”

Section: Discussionsupporting

confidence: 92%

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

et al. 2018

View full text Add to dashboard Cite

is capable of producing approximately 106kg of sugar and 46kg of molasses. A typical molasses to ethanol conversion rate is 4kg of molasses/L ethanol (Lavarack, 2001). However, this rate can vary based on production practices and sugar content of the molasses (Nguyen et al., 2009 andSilalertruksa &Gheewala, 2010).Molasses composition is usually influenced by the variety and maturity of the cane and beet, soil, climate and the processing conditions in the factory (El-Gendy et al., 2013). High yielding and efficient fermentation of molasses with varying composition requires selection of special yeast strains having high tolerances to inhibitory conditions as well as ability of fast fermentation. Other natural requirements like tolerance to high alcohol, sugar and temperature are also necessary (Bazmi et al., 2007

show abstract

Section: Discussionsupporting

confidence: 92%

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

et al. 2018

View full text Add to dashboard Cite

show abstract

“…In addition an ordered utilisation was evident such that glucose was removed more rapidly than fructose. Similar reports of glucophilicity in industrial strains have been made by several authors [18,23,24,36,39]. Whilst the fermentation of a fructose medium was slower compared with an equivalent amount of mixed sugars, as reported recently [18], it is interesting that the relative strain performance in the former was not an eVective predictor of performance in the mixed sugar condition.…”

Section: Discussionsupporting

confidence: 59%

“…However, with the caveat that our study examined sugar utilisation rather than growth, the mismatch we observed between a glucose and fructose mixture and that of fructose alone (R 2 = 0.083) suggests it unlikely that a fructose-only medium will be useful to screen for performance in an extended mixed sugar fermentation. The presence of glucose is highly inXuential on fructose metabolism [14,18,19,21,27,28,32,37,38]. At this point it is not possible to state how glucose inXuenced fructose consumption.…”

Section: Discussionmentioning

confidence: 93%

See 1 more Smart Citation

A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains

Liccioli

Chambers

Jiranek

2010

J Ind Microbiol Biotechnol

View full text Add to dashboard Cite

The yeast Saccharomyces cerevisiae has a fundamental role in fermenting grape juice to wine. During alcoholic fermentation its catabolic activity converts sugars (which in grape juice are a near equal ratio of glucose and fructose) and other grape compounds into ethanol, carbon dioxide and sensorily important metabolites. However, S. cerevisiae typically utilises glucose and fructose with different efficiency: glucose is preferred and is consumed at a higher rate than fructose. This results in an increasing difference between the concentrations of glucose and fructose during fermentation. In this study 20 commercially available strains were investigated to determine their relative abilities to utilise glucose and fructose. Parameters measured included fermentation duration and the kinetics of utilisation of fructose when supplied as sole carbon source or in an equimolar mix with glucose. The data were then analysed using mathematical calculations in an effort to identify fermentation attributes which were indicative of overall fructose utilisation and fermentation performance. Fermentation durations ranged from 74.6 to over 150 h, with clear differences in the degree to which glucose utilisation was preferential. Given this variability we sought to gain a more holistic indication of strain performance that was independent of fermentation rate and therefore utilized the area under the curve (AUC) of fermentation of individual or combined sugars. In this way it was possible to rank the 20 strains for their ability to consume fructose relative to glucose. Moreover, it was shown that fermentations performed in media containing fructose as sole carbon source did not predict the fructophilicity of strains in wine-like conditions (equimolar mixture of glucose and fructose). This work provides important information for programs which seek to generate strains that are faster or more reliable fermenters.

show abstract

“…In previous work, we have shown that, in general, the supplementation of the yeast growth media, containing sucrose, maltose, glucose or fructose, with a more complex structural nitrogen source such as peptone, induced higher biomass accumulation and ethanol production (5,(12)(13)(14). Studies with wine yeasts have also shown the effect of oxygen availability on a yeast's fermentation performance (5).…”

Section: Introductionmentioning

confidence: 95%

Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation

et al. 2012

Self Cite

View full text Add to dashboard Cite

In this study three industrial strains were inoculated into natural sugar cane juice containing 22, 30 and 35% (w/v) sucrose supplemented with nitrogen sources with differing structural complexities, which varied from a single ammonium salt (ammonium sulphate) to peptides (peptone), under aerobic and anaerobic conditions. At 30 C, in shaken cultures, it was found that efficient sucrose utilization occurred only in media supplemented with a nitrogen source. In general, under agitation, supplementation with peptone led to more efficient fermentation compared with ammonium sulphate supplementation, with higher biomass accumulation and maintenance of cell viability. In a 35% (w/v) sucrose fermentation, under conditions with an inoculation of low cell density, nitrogen supplementation was required to obtain complete sucrose utilization, suggesting the possibility of producing wines with higher amounts of ethanol under working conditions that approach the limit of yeast alcohol tolerance. The results in this study have industrial relevance and they indicate that, under appropriate environmental and nutritional conditions, the commercial Brazilian yeast strains studied can efficiently use sugar, with high cell viability, even during very high gravity sucrose fermentation conditions.

show abstract

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Cited by 19 publications

References 32 publications

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains

Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation

Contact Info

Product

Resources

About