Yeast population dynamics of industrial fuel-ethanol fermentation process assessed by PCR-fingerprinting

Silva-Filho, Eurípedes Alves da; Santos, Scheila Karina Brito dos; Resende, Alecsandra do Monte; Morais, José Otamar Falcão de; Morais, Marcos Antônio de; Simões, Diogo Ardaillon

doi:10.1007/s10482-005-7283-3

Cited by 59 publications

(19 citation statements)

References 22 publications

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“…4a clearly show that the selected yeast strains successfully compete with baker's yeast, commencing from such a disproportional biomass ratio at the start of fermentation (0.5 kg of selected yeast strains vs. 1 ton of baker's yeast; in some distilleries, even 12 tons). Nevertheless, Silva-Filho et al (2005) found that a yeast cell PCR-fingerprint profile (P18) was dominant in cane juice-fermenting distilleries, while P6 and P1A profiles were dominant in molasses medium. 4b.…”

Section: The Yeast Population Dynamics In Industrial Fermentationsmentioning

confidence: 98%

“…For example, some distilleries start with 1-12 tons of pressed baker's yeast. More recently, Silva-Filho et al (2005) demonstrated, by PCR-fingerprinting of yeast samples from six distilleries, that indigenous strains could be more adapted to the industrial process than commercial ones, also identifying dominant strains. It was also observed that only a wild strain (JA-1) previously isolated from one distillery could survive the recycling process, and in most of the distilleries a succession of different indigenous S. cerevisiae strains performed the industrial fermentation (Basso et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

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Yeast selection for fuel ethanol production in Brazil

Basso¹,

Amorim

Oliveira

et al. 2008

FEMS Yeast Research

493

441

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Brazil is one of the largest ethanol biofuel producers and exporters in the world and its production has increased steadily during the last three decades. The increasing efficiency of Brazilian ethanol plants has been evident due to the many technological contributions. As far as yeast is concerned, few publications are available regarding the industrial fermentation processes in Brazil. The present paper reports on a yeast selection program performed during the last 12 years aimed at selecting Saccharomyces cerevisiae strains suitable for fermentation of sugar cane substrates (cane juice and molasses) with cell recycle, as it is conducted in Brazilian bioethanol plants. As a result, some evidence is presented showing the positive impact of selected yeast strains in increasing ethanol yield and reducing production costs, due to their higher fermentation performance (high ethanol yield, reduced glycerol and foam formation, maintenance of high viability during recycling and very high implantation capability into industrial fermenters). Results also suggest that the great yeast biodiversity found in distillery environments could be an important source of strains. This is because during yeast cell recycling, selective pressure (an adaptive evolution) is imposed on cells, leading to strains with higher tolerance to the stressful conditions of the industrial fermentation.

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Section: The Yeast Population Dynamics In Industrial Fermentationsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Yeast selection for fuel ethanol production in Brazil

Basso¹,

Amorim

Oliveira

et al. 2008

FEMS Yeast Research

493

441

View full text Add to dashboard Cite

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“…Their enzymes provide interesting wine organoleptic characteristics (Charoenchai and others ). Moreover, these enzymes are interesting in biotechnology, for use in food processing such as cheese, pickles, or sausage (Da Silva‐Filho and others ).…”

Section: Introductionmentioning

confidence: 99%

Screening of β‐Glucosidase and β‐Xylosidase Activities in Four Non‐Saccharomyces Yeast Isolates

López

Mateo

Maicas

2015

Journal of Food Science

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The finding of new isolates of non-Saccharomyces yeasts, showing beneficial enzymes (such as β-glucosidase and β-xylosidase), can contribute to the production of quality wines. In a selection and characterization program, we have studied 114 isolates of non-Saccharomyces yeasts. Four isolates were selected because of their both high β-glucosidase and β-xylosidase activities. The ribosomal D1/D2 regions were sequenced to identify them as Pichia membranifaciens Pm7, Hanseniaspora vineae Hv3, H. uvarum Hu8, and Wickerhamomyces anomalus Wa1. The induction process was optimized to be carried on YNB-medium supplemented with 4% xylan, inoculated with 106 cfu/mL and incubated 48 h at 28 °C without agitation. Most of the strains had a pH optimum of 5.0 to 6.0 for both the β-glucosidase and β-xylosidase activities. The effect of sugars was different for each isolate and activity. Each isolate showed a characteristic set of inhibition, enhancement or null effect for β-glucosidase and β-xylosidase. The volatile compounds liberated from wine incubated with each of the 4 yeasts were also studied, showing an overall terpene increase (1.1 to 1.3-folds) when wines were treated with non-Saccharomyces isolates. In detail, terpineol, 4-vinyl-phenol and 2-methoxy-4-vinylphenol increased after the addition of Hanseniaspora isolates. Wines treated with Hanseniaspora, Wickerhamomyces, or Pichia produced more 2-phenyl ethanol than those inoculated with other yeasts.

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“…The fermentation process for industrial fuel alcohol production is a complex environment involving a frequent succession of different yeast strains and species (Silva‐Filho et al. 2005a; Basílio et al.…”

Section: Introductionmentioning

confidence: 99%

“…The industrial strain JP1 was isolated based on its capacity to dominate industrial fermentation processes (Silva‐Filho et al. 2005a,b).…”

Section: Introductionmentioning

confidence: 99%

Physiological and molecular analysis of the stress response of Saccharomyces cerevisiae imposed by strong inorganic acid with implication to industrial fermentations

Melo

Bonini

Thevelein

et al. 2010

Journal of Applied Microbiology

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Aims: This work aimed to identify the molecular mechanism that allows yeast cells to survive at low pH environments such as those of bioethanol fermentation. Methods and Results: The industrial strain JP1 cells grown at pH 2 was evaluated by microarray analysis showing that most of the genes induced at low pH were part of the general stress response (GSR). Further, an acid‐tolerant yeast mutant was isolated by adaptive selection that was prone to grow at low pH in inorganic but weak organic acid. It showed higher viability under acid‐temperature synergistic treatment. However, it was deficient in some physiological aspects that are associated with defects in protein kinase A (PKA) pathway. Microarray analysis showed the induction of genes involved in inhibition of RNA and protein synthesis. Conclusions: The results point out that low pH activates GSR, mainly heat shock response, that is important for long‐term cell survival and suggest that a fine regulatory PKA‐dependent mechanism that might affect cell cycle in order to acquire tolerance to acid environment. Significance and Impact of the Study: These findings might guide the construction of a high‐fermentative stress‐tolerant industrial yeast strain that can be used in complex industrial fermentation processes.

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Yeast population dynamics of industrial fuel-ethanol fermentation process assessed by PCR-fingerprinting

Cited by 59 publications

References 22 publications

Yeast selection for fuel ethanol production in Brazil

Yeast selection for fuel ethanol production in Brazil

Screening of β‐Glucosidase and β‐Xylosidase Activities in Four Non‐Saccharomyces Yeast Isolates

Physiological and molecular analysis of the stress response of Saccharomyces cerevisiae imposed by strong inorganic acid with implication to industrial fermentations

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