Saccharomyces boulardii: Optimization of simultaneous saccharification and fermentation of cell production in organic and conventional apple substrate pulp

Abstract

A face-centered factorial design was used to study the influence of temperature, cellulase, and pectinase concentration on the production of cells during simultaneous saccharification and fermentation of organic and conventional apple substrate pulp. The effects of the variables fermentation temperature (25-35 °C), pectinase concentration (5-25 μL/100 g), and cellulase concentration (4-8 μL/100 g) were analyzed by multiple regression and polynomial models of second order, providing the ideal conditions for yeast cultivation. Cellular production of apple substrates was expressed in log CFU/mL. The optimum condition for temperature was 27.5 °C, and 20 and 5 μL/100 g for pectinase and 8 and 7 μL/100 g for cellulase concentrations for organic and conventional apple pulp, respectively. The observed viability values were in agreement with the predicted values of 8.352 log CFU/mL (organic) and 8.317 log CFU/mL (conventional) apple pulps, thus proving the effectiveness of the models.

Organic and conventional apple fermented bySaccharomyces boulardii– The effect of the antioxidant quercetin on cellular oxidative stress

“…Fermentation and saccharification of the organic and conventional apple pulps were performed simultaneously. The concentration of pectinase (Novozym ® 33095) was 10.0 μ L/100.0 g, and that of cellulase (Celluclast ® 1.5 L) was 8.0 μ L/100.0 g (Farinazzo et al , 2017). The enzymes were used to reduce the viscosity of the must (pectinase) and to hydrolyse polysaccharides (cellulase) to fermentable monosaccharides.…”

“…The biomass was washed twice with saline water (0.9% w/v) and inoculated simultaneously with the addition of pectinase and cellulase enzymes in flasks containing 100 g of organic or conventional apple pulp (previously pasteurised for 20 min at 80 °C). The flasks were maintained at 27.5 °C and shaken at 120 rpm for 24 h (Farinazzo et al , 2017). The initial count for both the organic and conventional substrates was about 6 log CFU/g.…”

“…Organic and conventional apple pulps were fermented in batches in a bench-top bioreactor, shaking tank (Tec-Bio-Flex, Tecnal, Brazil). The bioreactor was charged with apple pulp, pectinase, cellulase and the inoculum (10% (w/v)), and incubated for 14 h at 500 rpm and 27.5 °C (Farinazzo et al , 2017). Aliquots were removed from the bioreactor every two hours to determine the sugar content and viability.…”

Dioscorea alata as Alternative Culture Media for Fungal Cultivation and Biomass Production

“…The growth of all test yeasts in 40% (w/v) PYDB was significantly higher than in the standard culture medium (PDB), DB, and the other purple yam concentrations, because purple yam is rich in sugars, carbohydrates, proteins, vitamins (riboflavin, vitamin B6, and thiamine), and minerals (calcium, magnesium, phosphorus, sodium, and potassium) (Chandrasekara & Kumar, 2016;Wanasundera & Ravindran, 1994). These nutrients play an important role for cellular metabolism (such as the biosynthesis of nucleic acids, phospholipids, and ATP), growth and multiplication of two test Saccharomyces species (Farinazzo et al, 2017;Walker & Stewart, 2016) and Rhodotorula sp. (especially phosphorus) (Kot et al, 2019).…”

The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast Saccharomyces cerevisiae var. boulardii

“…Research on commercial varieties of S. cerevisiae var. boulardii revealed morphological and physiological similarities with other Saccharomyces cerevisiae strains, thereby contributing to a deeper understanding of its probiotic characteristics [1][2][3][4]. Multiple investigations have demonstrated the efficacy of S. cerevisiae var.…”