Accumulation and cellular distribution of zinc by brewing yeast

Nicola, Raffaele De; Walker, Graeme M.

doi:10.1016/j.enzmictec.2008.11.008

Cited by 38 publications

(35 citation statements)

References 43 publications

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“…Such a system may contribute to the fast zinc cell uptake. De Nicola and Walker 8 have recently reported similar zinc uptake patterns in a lager brewing strain in malt wort, as well as in a wine yeast strain fermenting grape must 9 . It appears that this rapid zinc uptake was not strain or medium dependent; however, maximum zinc accumulation capacity by yeast cells appeared related to cellular volumes.…”

Section: Zinc Accumulation By Distilling Yeast In Malt Wortmentioning

confidence: 90%

“…The difference in zinc concentration did not depend on cell competition for zinc as the final cell number was similar in the wine and distiller's strain population (10 8 cells/mL). Since zinc translocates primarily to the yeast vacuole 8,18,19,22 , it is conceivable that yeast with larger cell volumes, and consequently bigger vacuoles, are able to accumulate more zinc than smaller cells. However, the capability to accumulate zinc at higher concentrations could also depend on other factors such as the presence of Zn-binding intra-vacuolar components (e.g., polyphosphate bodies) 17 .…”

Section: Zinc Accumulation By Distilling Yeast In Malt Wortmentioning

confidence: 99%

“…Although addition of 0.5 µg/mL zinc increased volatile organic compounds, this may also increase the concentration of medium chain fatty acids (MCFA) responsible for undesired soapy, fatty and rancid tastes 33 . Similarly, few studies have described zinc cell uptake by industrial yeast strains 8,9 and the optimisation of zinc levels in wort during fermentation 23 .…”

Section: Introductionmentioning

confidence: 99%

“…Zinc required for yeast growth and metabolism may therefore be compromised leading to slow and incomplete fermentations. Several studies have described zinc cell accumulation by yeast and have defined optimal zinc concentrations in brewing fermentations 3,4,8,29 . The consensus of such studies is that, although zinc interactions are yeast strain-dependent, concentrations around 0.25-0.50 μg/mL appear to be optimal for cell growth, and 1-2 μg/mL for glycolysis 16 .…”

Section: Introductionmentioning

confidence: 99%

“…Zinc is then subsequently translocated to the yeast vacuole 8,18,19,22 . Temperature, pH and metabolic inhibitors all influence zinc sequestration by yeast cells 11,12,24,28,35 .…”

Section: Introductionmentioning

confidence: 99%

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Influence of Zinc on Distiller's Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners

Nicola

Hall

Melville

et al. 2009

Journal of the Institute of Brewing

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Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as zinc (0.32 μg/mL) was completely removed from the fermentation medium within one hour. The type of fermentable carbohydrate had an impact on the kinetics of zinc accumulation, with maltose most effective at enhancing metal uptake at zinc concentrations above 3.2 µg/mL. Enriching yeast cells with zinc by "preconditioning" impacted on the production of flavour congeners in the distillates produced from fermented cultures. Such distillates were characterised by an altered flavour and aroma profile. In particular, the production of some higher alcohols increased when yeast cells were preconditioned with zinc. This phenomenon is yeast strain related. Industrial fermentation processes, including brewing and distilling, may benefit from optimization of zinc bioavailability in yeast cultures resulting in more efficient fermentations and improved product quality.

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Section: Zinc Accumulation By Distilling Yeast In Malt Wortmentioning

confidence: 90%

Section: Zinc Accumulation By Distilling Yeast In Malt Wortmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Zinc is then subsequently translocated to the yeast vacuole 8,18,19,22 . Temperature, pH and metabolic inhibitors all influence zinc sequestration by yeast cells 11,12,24,28,35 .…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of Zinc on Distiller's Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners

Nicola

Hall

Melville

et al. 2009

Journal of the Institute of Brewing

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Fermentation of hemicellulose liquor from Brewer's spent grain using Scheffersomyces stipitis and Pachysolen tannophilus for production of 2G ethanol and xylitol

Silva

Borges

Maione

et al. 2019

Biofuels Bioprod Bioref

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Beer production generates brewer's spent grain as a byproduct. This biomass contains lignin, cellulose, and hemicellulose, and can be used for the production of second‐generation (2G) ethanol and xylitol. For this to be economically viable, fermentable fractions must be used, allowing the conversion of cellulose and hemicellulose to ethanol. This study evaluated the fermentation of hemicellulose liquor from brewer's spent grain (HLBS) in aerobic and oxygen‐ limited conditions using Scheffersomyces stipitis and Pachysolen tannophilus. Results were compared with data obtained in a complex medium (YPX) and a minimal medium (MMX). In aerobic conditions, for S. stipitis in the HLBS medium, μ max = 0.12 h−1, Y ethanol/xylose = 0.14 and selectivity for ethanol over xylitol (S ethanol/xylitol) 3.4 gethanol g−1 xylitol were obtained. Under oxygen‐limited conditions, Y ethanol/xylose = 0.22 and S ethanol/xylitol = 1.17 gethanol g−1 xylitol were obtained. For P. tannophilus, under aerobic conditions, the HLBS medium gave μ max = 0.08 h−1, and Y ethanol/xylose = 0.005, with selectivity for ethanol over xylitol (S ethanol/xylitol) of 0.12 gethanol g−1 xylitol. In oxygen‐limited conditions, Y ethanol/xylose = 0.09 and S ethanol/xylitol = 0.20 gethanol g−1 xylitol were obtained. This is because the metabolism of these aerobic yeasts directs the carbon flow to cell growth, while with oxygen limitation it is directed to metabolite production. The HLBS medium was promising for production in the context of a biorefinery. When comparing the two yeasts, S. stipitis presented better ethanol production and P. tannophilus better xylitol production under the conditions that were studied. © 2019 Society of Chemical Industry and John Wiley & Sons, Ltd

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Formation of ethyl acetate by Kluyveromyces marxianus on whey: Influence of aeration and inhibition of yeast growth by ethyl acetate

Urit

Manthey

Bley

et al. 2013

Engineering in Life Sciences

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The ability of the yeast Kluyveromyces marxianus to convert lactose into ethyl acetate offers good opportunities for the economical reuse of whey. The formation of ethyl acetate as a bulk product depends on aerobic conditions. Aeration of the bioreactor results in discharge of the volatile ester with the exhaust gas that allows its process‐integrated recovery. The influence of aeration (varied from 10 to 50 L/h) was investigated during batch cultivation of K. marxianus DSM 5422 in 0.6 L whey‐borne medium using a stirred reactor. With lower aeration rates, the ester accumulated in the bioreactor and reached higher concentrations in the culture medium and the off gas. A high ester concentration in the gas phase is considered beneficial for ester recovery from the gas, while a high ester concentration in the medium inhibited yeast growth and slowed down the process. To further investigate this effect, the inhibition of growth by ethyl acetate was studied in a sealed cultivation system. Here, increasing ester concentrations caused a nearly linear decrease of the growth rate with complete inhibition at concentrations greater than 17 g/L ethyl acetate. Both the cultivation process and the growth rate depending on ethyl acetate were described by mathematical models. The simulated processes agreed well with the measured data.

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Accumulation and cellular distribution of zinc by brewing yeast

Cited by 38 publications

References 43 publications

Influence of Zinc on Distiller's Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners

Influence of Zinc on Distiller's Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners

Fermentation of hemicellulose liquor from Brewer's spent grain using Scheffersomyces stipitis and Pachysolen tannophilus for production of 2G ethanol and xylitol

Formation of ethyl acetate by Kluyveromyces marxianus on whey: Influence of aeration and inhibition of yeast growth by ethyl acetate

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