Influence of the accumulation of phosphate and magnesium ions in the yeast cells on the ethanol productivity in batch ethanol fermentation

Villen, Rafael A.; Borzani, Walter; Netto, Antonio Sacco

doi:10.1590/s1516-89132009000100020

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…This nutritional limitation had a pronounced effect on the experiments, leading to a significant reduction in yeast cell viability and fermentation inhibition [6,61]. Both phosphorus and nitrogen are essential for yeast activity and alcoholic fermentation [62,63] and directly affect cell viability during alcoholic fermentation [64]. Phosphorus constitutes an inorganic component of yeast cells, accounting for between 0.8% and 2.6% of their dry weight [65].…”

Section: Effects Of Wort Composition On Very High Gravity Fermentationmentioning

confidence: 99%

Assessing Ionizing Radiation and Chlorine Dioxide (ClO2) as Potential Aseptization Treatments for Yeast Recycling on Mixed Wort of Corn and Sugarcane in Brazil

Douradinho,

Sica,

Oliveira

et al. 2024

Stresses

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Yeast recycling, which is a common practice in sugarcane ethanol plants, could be expanded if it could be successfully implemented in corn-based ethanol production. However, the process of recycling the yeast remaining after fermentation is hampered by contaminating microorganisms that reduce the fermentation efficiency and compete with the yeast for the fermentable sugars. Currently, antibiotics are used to control microbial contamination. This study proposes chlorine dioxide and electron beam irradiation as alternative control methods for completely inactivating contaminants and minimizing their effect on recycled yeast. For that, wort sterilization using electron radiation (20 kGy) and treatment with a chemical biocide, namely chlorine dioxide (125 mg kg−1), were compared with non-treated wort. Five fermentation cycles were performed using fed-batch systems with 300 g L−1 of fermentable sugars. The results obtained in this study showed the inactivation of contaminants under the effect of electron beam irradiation, which led to an increase in the productivity, yield, and efficiency of fermentation by 0.21 g L−1h−1, 2.6%, and 4.7%, respectively. However, ClO2 did not show promising results in reducing contamination or improving fermentative parameters. Thus, electron beam irradiation of contaminated wort may be a suitable alternative to chemical biocides and would allow the use of recycled yeast in corn-based ethanol plants.

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Section: Effects Of Wort Composition On Very High Gravity Fermentationmentioning

confidence: 99%

Assessing Ionizing Radiation and Chlorine Dioxide (ClO2) as Potential Aseptization Treatments for Yeast Recycling on Mixed Wort of Corn and Sugarcane in Brazil

Douradinho,

Sica,

Oliveira

et al. 2024

Stresses

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“…Increased fermentation rate, cell viability and ethanol yield for both ale and lager yeast strains under normal (12°P) and high gravity (20°P) wort has been reported in the work of Rees and Stewart (1999) upon supplementation of 500 ppm Mg 2+ with best throughput for ethanol under oxygenated condition (Aleksander et al, 2009). Villen et al (2009) has shown that yeast cells requires a constant narrow range of magnesium amounts in other to sustain high ethanol productivity, rather than its excessive accumulation, which has been believed to be proportionate to fermentation efficiency. This proposition is supported by the report of Pironcheva (1998) that showed higher concentration (>700 µM) of magnesium levels, to have no further influence on ethanol yield.…”

Section: Role Of Magnesium In Ethanolic Fermentationmentioning

confidence: 99%

Role of magnesium ions on yeast performance during very high gravity fermentation

Udeh¹,

Kgatla²

2013

J. Brew. Distilling

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The advent of highly efficient, environmentally friendly and cost effective fermentation technology has given impetus to research in the field of optimizing nutritional parameters for optimum yeast fermentative performance. Very high gravity fermentation is a novel fermentation technology that provides an increased production capacity from same size fermentation facilities, with outstanding benefits that includes: high ethanol yield per fermentable mash, considerable savings in energy and process water usage, and effluents with low biological oxygen demand amongst others. Limitations to full commercialization of the technology have been attributed to deleterious effects of the fermentation condition on yeast physiology which include high osmotic stress and ethanol toxicity amongst others. The impact of these physiological stresses on yeast cells during high substrate fermentation manifest as sluggish and incomplete fermentation with high residual sugars in beer, reduced ethanol yield, disproportionate synthesis of esters and generation of respiratory deficient yeast crop. However, compelling evidence has implicated magnesium ions with numerous biological processes and more importantly, with the role of curtailing the impact of these stress conditions. Hence, this review highlights two potential stress conditions of very high gravity fermentation; their mechanism of inhibition versus yeast stress response mechanism, role of magnesium ions in yeast physiology and its impact on fermentation processes. The knowledge emphasized herein will be of practical importance to industrial fermentation processes, as it provides feasible clues to improving yeast fermentative performance under high substrate conditions -with perspectives to precise magnesium regulation in yeast.

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“…a estabilização das membranas das células de leveduras além de serem íons protetores em altas concentrações de etanol, principalmente quando submetidas a grandes variações do meio, como a pressão osmótica(COURCHESNE et al, 2011).Estes nutrientes são de fundamental importância em processos industriais que centrifugam a biomassa celular, havendo assim a perda de umidade. Os íons de fósforo e magnésio acumulados nas células de leveduras são importantes para a fermentação alcoólica(VILLEN et al, 2009).Para obter alta eficiência de produção de etanol por levedura, muitos fatores, como nitrogênio, oligoelementos, vitaminas e aeração foram investigados. O nitrogênio é um dos nutrientes essenciais para a fermentação do etanol, especialmente sob condições de VHG(BAI et al, 2008).…”

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Avaliação de condições operacionais na fermentação alcoólica VHG empregando diferentes cepas de Saccharomyces cerevisiae

Cruz¹

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Ao longo dos anos de trabalho que resultaram nesta tese, pessoas e instituições me ajudaram, ensinando e apoiando, e agora no fim desta jornada não poderia deixar de reconhece-las e agradece-las. Agradeço a Deus por esta conquista, por permitir, nestes tempos de desafios e aprendizados, adquirir conhecimento e amor pela pesquisa. Tudo só foi possível graças ao apoio e amor da minha família. Agradeço aos meus pais, Haimeé e Marcelo e a minha irmã Amanda, por tudo que fizeram e fazem por mim. À minha avó Nininha pelas orações e toda a família pela torcida. Ao meu namorado Felipe pelo apoio e carinho ao longo destes 6 anos de pósgraduação. Aos meus amigos, por iluminar a minha vida, em especial ao Kayro. Ao professor Eloízio e a professora Miriam pela orientação, amizade, confiança e permanente incentivo. A Cecília, Silvino e Silvana e aos professores da FEQUI, pela paciência, dedicação e prontidão em atender e ajudar sempre que precisei. À banca examinadora por terem aceitado o convite e contribuírem com o enriquecimento do trabalho.

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Influence of the accumulation of phosphate and magnesium ions in the yeast cells on the ethanol productivity in batch ethanol fermentation

Cited by 4 publications

References 6 publications

Assessing Ionizing Radiation and Chlorine Dioxide (ClO2) as Potential Aseptization Treatments for Yeast Recycling on Mixed Wort of Corn and Sugarcane in Brazil

Assessing Ionizing Radiation and Chlorine Dioxide (ClO2) as Potential Aseptization Treatments for Yeast Recycling on Mixed Wort of Corn and Sugarcane in Brazil

Role of magnesium ions on yeast performance during very high gravity fermentation

Avaliação de condições operacionais na fermentação alcoólica VHG empregando diferentes cepas de Saccharomyces cerevisiae

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