Sucrose Fermentation by Brazilian Ethanol Production Yeasts in Media Containing Structurally Complex Nitrogen Sources

Júnior, Messias Miranda; Batistote, Margareth; Cilli, Eduardo Maffud; Ernandes, José Roberto

doi:10.1002/j.2050-0416.2009.tb00368.x

Cited by 24 publications

(10 citation statements)

References 39 publications

(58 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The optimum pH for S. cerevisiae LN1 in the present study was found to be 5.0 on minimal media with 5 % glucose (w/v). These results are in accordance with a study by Júnior et al (2009). In the present investigation, maximum ethanol concentration was achieved at temperature 30°C.…”

Section: Discussionsupporting

confidence: 96%

Saccharification of biopretreated paddy straw with indigenous holocellulase and fermentation with Saccharomyces cerevisiae LN1 under optimized conditions

Priya

Tiwari

Rana

et al. 2016

Energ. Ecol. Environ.

View full text Add to dashboard Cite

The current study was aimed at optimizing the fermentation conditions for efficient ethanol production from biologically pretreated paddy straw. The yeast strain Saccharomyces cerevisiae LN1 showed highest fermentation efficiency at pH 5.0 and temperature 30°C. Paddy straw pretreated with fungus Myrothecium roridum LG7 was saccharified with indigenous holocellulase from Aspergillus niger SH3 producing total sugar yield of 26.14 mg/ml with 19.23 mg/ml of glucose. Enzymatic hydrolysate was then fermented using S. cerevisiae LN1 to observe the effect of nutrient supplementation (yeast extract, MgSO 4 Á7H 2 O and (NH 4 ) 2 SO 4 ) on ethanol production. Higher ethanol was produced from saccharified material fermented without supplementation of any nutrient source. With the scale-up of ethanol production under optimized conditions in 7L bioreactor, 4.46 g/l of ethanol was produced with fermentation efficiency of 47.2 %. TLC of enzymatic hydrolysate confirmed the presence of p-coumaric acid, ferulic acid, vanillic acid, gallic acid and many other aromatic compounds and inhibitors in the saccharified material which limit fermentation efficiency of yeast strain. Thus, optimization of fermentation conditions can lead to development of a cost-effective process for efficient ethanol production, exploitation of which also requires removal of aromatic compounds and inhibitors which may hinder the ethanol production efficiency.

show abstract

Section: Discussionsupporting

confidence: 96%

Saccharification of biopretreated paddy straw with indigenous holocellulase and fermentation with Saccharomyces cerevisiae LN1 under optimized conditions

Priya

Tiwari

Rana

et al. 2016

Energ. Ecol. Environ.

View full text Add to dashboard Cite

show abstract

“…Supplementation of the medium with the nitrogen source available and amino acids has also been applied to improve ethanol recovery [27]. Alternatively, the use of inoculum with high cell density has been mentioned as a good option for the supplementation of the fermentative medium [28].…”

Section: Resultsmentioning

confidence: 99%

Proteome and fermentative parameters of Saccharomyces cerevisiae CAT-1 under Very High Gravity Fermentation (VHGF) using sugarcane juice

2017

J App Biol Biotech

View full text Add to dashboard Cite

Alcoholic fermentation is an important process in the modern world, allowing the production of ethanol for several applications. Different Saccharomyces cerevisiae strains have been used for this purpose, such as CAT-1, a strain resistant to different stress factors. Hence, our aim was to analyze some fermentative parameters and the proteome of S. cerevisae CAT-1 under Very High Gravity Fermentation (VHGF) using sugarcane juice as fermentative medium. The yeast was cultured in the must with the sucrose concentration adjusted to 2%, 14%, 21% and 30%, for 10 h at 30 ºC. The cell viability was 96-100% for all sucrose concentrations analyzed and the biomass increased for each condition as time function. The highest ethanol recovery was obtained under 30% sucrose. Considering the S. cerevisiae CAT-1 proteome under 14% and 30% sucrose, qualitative and quantitative differences were found in the protein expression. Important enzymes for fermentation, such as enolase and one alcohol dehydrogenase isoform were more expressed at 30% sucrose than with 14% sucrose. The yeast S. cerevisiae CAT-1 is an interesting strain to be used for fermentation under VHGF technology using sugarcane juice, allowing high ethanol recovery with increased expression of proteins related to alcoholic fermentation and viability as well.

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). In this work, we continue the study with three Brazilian fuel ethanol commercial strains under very high gravity sucrose fermentation conditions, supplemented with nitrogen sources with differing levels of structural complexity.…”

Section: Introductionmentioning

confidence: 99%

“…Saccharomyces cerevisiae is known to be glucophilic (2), and despite fructose being concomitantly used with glucose, fructose is always the sugar left in the later stages of wine fermentations (2). The discrepancy between glucose and fructose consumption is not a fixed parameter, and it has been shown that the preference for glucose over fructose varies amongst strains and is dependent on the yeast's genetic background and on the external conditions (3)(4)(5). Selection of industrial strains for the brewing, baking, wine and distilling industries must always consider their capability to rapidly and completely utilize the fermentable carbohydrates present (6,7).…”

Section: Introductionmentioning

confidence: 99%

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

Sucrose Fermentation by Brazilian Ethanol Production Yeasts in Media Containing Structurally Complex Nitrogen Sources

Cited by 24 publications

References 39 publications

Saccharification of biopretreated paddy straw with indigenous holocellulase and fermentation with Saccharomyces cerevisiae LN1 under optimized conditions

Saccharification of biopretreated paddy straw with indigenous holocellulase and fermentation with Saccharomyces cerevisiae LN1 under optimized conditions

Proteome and fermentative parameters of Saccharomyces cerevisiae CAT-1 under Very High Gravity Fermentation (VHGF) using sugarcane juice

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

Contact Info

Product

Resources

About