Viabilidade celular de Saccharomyces cerevisiae cultivada em associação com bactérias contaminantes da fermentação alcoólica

Nobre, Tânia; Batista, Ana Sancha Malveira; Horii, Jorge; Alcarde, André Ricardo

doi:10.11606/d.11.2005.tde-10112005-150952

Cited by 4 publications

(4 citation statements)

References 11 publications

(14 reference statements)

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“…According to these researchers, co‐inoculation of S. cerevisiae and L. fermentum resulted in a decrease in yeast population due the acidification of the growth medium by the bacteria. The difference between our results and those reported by Nobre and others (2007) may indicate that the effects of co‐inoculation are strain‐specific instead of species‐specific. Thomas and others (2001) reported that in corn mash fermentation, the population of L .…”

Section: Resultscontrasting

confidence: 99%

“…On the other hand, when inoculated in pure culture, after 12 h of fermentation (until 27 h), the population of L. fermentum ranged from 6.78 to 7.85 log CFU/mL (Figure 1A). The growth of S. cerevisiae observed here differs from that reported by Nobre and others (2007). According to these researchers, co‐inoculation of S. cerevisiae and L. fermentum resulted in a decrease in yeast population due the acidification of the growth medium by the bacteria.…”

Section: Resultscontrasting

confidence: 90%

“…Different studies (Narendranath and others 1997; Thomas and others 2001; Narendranath and Power 2004) have reported the effect of some lactobacilli in alcoholic fermentation carried out by S. cerevisiae . Oliveira‐Freguglia and Horii (1998) and Nobre and others (2007) reported the effect of lactic acid bacteria in the fermentation of sugar cane juice for bioethanol production. Although the interactions between yeast and lactic acid bacteria have been studied in various substrate fermentations, there is no information available about the effect of L. fermentum on the alcoholic fermentation of sugar cane juice for the production of cachaça.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

Duarte¹,

Sousa²,

Dias³

et al. 2011

Journal of Food Science

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Section: Resultscontrasting

confidence: 99%

Section: Resultscontrasting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

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Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

Duarte¹,

Sousa²,

Dias³

et al. 2011

Journal of Food Science

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“…In the literature, we can find some reports of yeast and bacterial interaction (Meignen et al , 2001). Nobre et al (2007) reported that the lactic acid bacteria (LAB) L. fermentum reduced the viability of S. cerevisiae . In the alcoholic fermentation of corn mash, when the mash was inoculated with the S. cerevisiae and L. fermentum at the same time, bacterial growth still occurred but was reduced by 94%.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

Ramos¹,

Duarte²,

Freire³

et al. 2013

Braz. J. Microbiol.

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Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 °C, in 0.04% sulphite, 1 mol L−1 NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Yp/s), glycerol (Yg/s) and acetic acid (Yac/s), were calculated. The highest values of Yp/s in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43). These values were higher than the value obtained using traditional yeast (0.38) currently employed in the Brazilian bioethanol industry. The parameters Yg/s and Yac/s were low for all strains. The UFLA FW221 presented the higher values for parameter related to bioethanol production. Thus, it was tested in co-culture with Lactobacillus fermentum. Besides this, a 20-L vessel for five consecutive batches of fermentation was performed. This strain was genetically stable and remained viable during all batches, producing high amounts of ethanol. The UFLA FW221 isolated from fruit was suitable to produce bioethanol in sugar cane juice. Therefore, the study of the biodiversity of yeasts from different environmental can reveal strains with desired characteristics to industrial applications.

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Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation

Meneghin¹,

Reis²,

Almeida³

et al. 2008

Braz. J. Microbiol.

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The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC was found for B. subtilis (10 ppm) and Leuconostoc mesenteroides (50 ppm) than for Lactobacillus fermentum (75 ppm) and Lactobacillus plantarum (125 ppm). Additionally, these concentrations of chlorine dioxide had similar effects on bacteria as 3 ppm of Kamoran® (recommended dosage for fermentation tanks), exception for B. subtilis, which could not be controlled at this Kamoran® dosage. The growth of industrial yeasts was affected when the concentration of chlorine dioxide was higher than 50 ppm, but the effect was slightly dependent on the type of yeast strain. Smooth yeast colonies (dispersed cells) seemed to be more sensitive than wrinkled yeast colonies (clustered cells/pseudohyphal growth), both isolated from an alcoholproducing unit during the 2006/2007 sugar cane harvest. The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms.

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Viabilidade celular de Saccharomyces cerevisiae cultivada em associação com bactérias contaminantes da fermentação alcoólica

Cited by 4 publications

References 11 publications

Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae

Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation

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