The Effect of Calcium Concentration on the Physiology of Saccharomyces cerevisiae Yeast in Fermentation

Costa, Gustavo Henrique Gravatim; Messias, Richelly Caroline; Lozano, Eduardo do Valle; Nogueira, Lucas Conegundes; Blanco, Letícia Murador

doi:10.1007/s12355-018-0603-5

Cited by 4 publications

(2 citation statements)

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“…So, the borer compromises the fermentation process. The lower level of cells in the fermentation is problematic for factory because it prevents the recycling of yeast (Costa et al, 2018), increasing the production costs. Considering a lower cachaça producer, the uses of sugarcane infested with borer, could demand a constant yeast multiplication, or the continues acquisition of yeasts.…”

Section: Must Yeast Behavior and Wine Characteristicsmentioning

confidence: 99%

Cachaça production from sugarcane infested by Diatrea saccharalis

et al. 2020

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Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça for both treatments meet the Brazilian legislation. However, the acetic acid is higher for infested stalks.

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Section: Must Yeast Behavior and Wine Characteristicsmentioning

confidence: 99%

Cachaça production from sugarcane infested by Diatrea saccharalis

et al. 2020

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“…The yield of EA increased with the elevation of nitrogen source, but excess nitrogen source may also suppress EA production (S2(C) Fig). It was supposed that high concentrations of cations would decrease the amount of live cells during the fermentation process, which results the decrease in alcoholic content and fermentative efficiency [46]. In addition, certain by-products existing at high concentrations of yeast extract and peptone would lead to abatement in EA yield, such as L-pyroglutamate [47].…”

Section: Discussionmentioning

confidence: 99%

Isolation and identification of aroma producing strain with esterification capacity from yellow water

et al. 2019

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Kaoliang is a refreshing fragranced type of Chinese spirits with slight apple fragrance that comes from ethyl acetate (EA). Special aromas are produced by esterification microorganisms, which affect the taste and quality of the wine. In this study, new yeast strains were isolated from yellow water, a by-product during fermentation process. Meanwhile, the optimal culture condition was determined for its growth and EA production. Three new strains, Kazachstaniaexigua , Candida humilis and Saccharomyces cerevisiae were identified from yellow water. Among these strains, S . cerevisiae S5 was the new and dominant strain. Results from response surface methodology showed that S . cerevisiae S5 produced 161.88 ppm of EA, in the medium with 4.91% yeast extract, 9.82% peptone, and 20.91% glucose after 96 hours of cultivation at 27.53°C. GC analysis showed that aroma compounds, such as EA, isoamyl acetate and 2-phenylethanol increased from the sample of optimal condition when compared to the one from initial fermentation condition.

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