Study of the growth rate of Saccharomyces cerevisiae strains using wheat starch granules as support for yeast immobilization monitoring by sedimentation/steric field-flow fractionation

Farmakis, Lambros; Kapolos, John; Koliadima, Athanasia; Karaiskakis, George

doi:10.1016/j.foodres.2007.01.009

Cited by 11 publications

(4 citation statements)

References 40 publications

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“…However, the significantly improved productivity did not only result from a simple increase of the biomass, but also implied the enhanced glucose assimilation after adaptive evolution. It is reported that immobilized cells and suspended cells show different fermentation behaviors, such as lag time (Huang et al, 1998), growth rate (Farmakis et al, 2007), and cell metabolism (Hilge‐Rotmann and Rehm, 1990), which by all means have the subtle relationship with the sugar uptake and consumption. As shown in Figure 2, the glucose consumption rate was increased in the proportion of butyric acid volumetric productivity as well as the decrease of residual sugar concentration with the long‐term adaptation process.…”

Section: Resultsmentioning

confidence: 99%

Adaptive evolution for fast growth on glucose and the effects on the regulation of glucose transport system in Clostridium tyrobutyricum

Jiang

et al. 2011

Biotech & Bioengineering

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Laboratory adaptive evolution of microorganisms offers the possibility of relating acquired mutations to increased fitness of the organism under the conditions used. By combining a fibrous-bed bioreactor, we successfully developed a simple and valuable adaptive evolution strategy in repeated-batch fermentation mode with high initial substrate concentration and evolved Clostridium tyrobutyricum mutant with significantly improved butyric acid volumetric productivity up to 2.25 g/(L h), which is the highest value in batch fermentation reported so far. Further experiments were conducted to pay attention to glucose transport system in consideration of the high glucose consumption rate resulted from evolution. Complete characterization and comparison of the glucose phosphoenolpyruvate (PEP)-dependent phosphotransferase system (PTS) were carried out in the form of toluene-treated cells and cell-free extracts derived from both C. tyrobutyricum wide-type and mutant, while an alternative glucose transport route that requires glucokinase was confirmed by the phenomena of resistance to the glucose analogue 2-deoxyglucose and ATP-dependent glucose phosphorylation. Our results suggest that C. tyrobutyricum mutant is defective in PTS activity and compensates for this defect with enhanced glucokinase activity, resulting in the efficient uptake and consumption of glucose during the whole metabolism.

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Section: Resultsmentioning

confidence: 99%

Adaptive evolution for fast growth on glucose and the effects on the regulation of glucose transport system in Clostridium tyrobutyricum

Jiang

et al. 2011

Biotech & Bioengineering

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“…Therefore, A-granules were found to be useful in the paper industry to replace relatively scarce and expensive arrowroot starch (Johnson et al, 1981). Wheat starch also acted as a promising raw material to support Saccharomyces cerevisiae cell culture (Farmakis et al, 2007). Starch is also used widely in textile industry to size and stiffen the clothes and to increase the mechanical strength of yarns.…”

Section: Nonfood Applicationsmentioning

confidence: 99%

“…Pregelatinized B-granules were utilized in calf feeding as milk replacer (Zwitserloot, 1989). Wheat starch also acted as a promising raw material to support Saccharomyces cerevisiae cell culture (Farmakis et al, 2007). Pharmaceutical industries use wheat starch as a tablet excipient and as an emulsifier, a stabilizer, a diluent, a disintegrant, a glidant or a binder in lotions, liquid medicines, creams, ointments and capsule shells (European Medicines Agency, 2014).…”

Section: Nonfood Applicationsmentioning

confidence: 99%

Wheat starch production, structure, functionality and applications—a review

Shevkani

Singh

Bajaj

et al. 2016

Int J of Food Sci Tech

235

123

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Summary Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher‐percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower‐setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high‐amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch).

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“…The most important technological feature of the baking yeast is its fermentation capacity. The culture environment for Saccharomyces cerevisiae generally contains, among other components, sources of potassium, magnesium and ammonium, which are added in the form of synthetic chemicals (Farmakis et al, 2007). The potato can provide some of these growth factors such as K, Mg, ascorbic acid, vitamin B1, B2, B6, PP, for microorganisms, naturally, more than other nutrients used in the bakery product manufacture such as sauerkraut juice.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice

Iancu

2021

BUASVMCN-FST

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Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, salt, acids, cellulose, sugars in the sauerkraut juice are a rich source of elements to increase the amount of gas, thus an improvement in the fermentation of the gluten free dough. This study evaluated the amount of CO2, using a volumetric method and the batch bioreactor to study the fermentation of a "gluten free" dough made of rice flour which is replaced with potato puree in proportion of 10%, 20%, 30%, 50%, 70% and water replaced with sauerkraut juice according to the material balance sheet. The results showed that the highest amount of CO2, of 1670 ml NaCl, was obtained in the sample where 10% of the flour was replaced with potato puree, sauerkraut juice was used and the dough moisture was 60%. Because the reference taken was the dough made from commercially available mixes combined with water, it was observed that the new materials used in this study are a good choice, being natural and healthy for the body, able to produce high volume gluten free products and being a waste recovery variant in the food industry.

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Study of the growth rate of Saccharomyces cerevisiae strains using wheat starch granules as support for yeast immobilization monitoring by sedimentation/steric field-flow fractionation

Cited by 11 publications

References 40 publications

Adaptive evolution for fast growth on glucose and the effects on the regulation of glucose transport system in Clostridium tyrobutyricum

Adaptive evolution for fast growth on glucose and the effects on the regulation of glucose transport system in Clostridium tyrobutyricum

Wheat starch production, structure, functionality and applications—a review

Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice

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