Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress

Silva, Rosimeire Oenning da; Batistote, Margareth; Cereda, Marney Pascoli

doi:10.1590/s1516-89132013000200001

Cited by 15 publications

(7 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Remarkable decrease of glucose concentration from 172.00 g/L to 0.81 g/L indicated that the yeast cells were alive, consumed glucose as the main substrate and grew rapidly and subsequently increased the immobilized cell activity. Based on their observation to the viable cells, da Silva et al [46] found that yeast S. cerevisiae strain BB.09 showed resistance up to 8 % v/v ethanol concentration, which is equivalent to 63.12 g/L even when temperature was increased to 35 °C. However, the alginate matrix gave protection to the entrapped yeast cells against ethanol stress and subsequently increased the number of survival immobilized cells as compared to free cells as reported by Norton and D'Amore [47].…”

Section: Results and Discussion 31 Fermentation Using Immobilized Yeast 311 Effect Of Time On The Ethanol Productionmentioning

confidence: 99%

Bioethanol Production from Oil Palm Empty Fruit Bunches Using Saccharomyces cerevisiae Immobilized on Sodium Alginate Beads

Kumoro

Damayanti

Bahlawan

et al. 2021

Period. Polytech. Chem. Eng.

View full text Add to dashboard Cite

Bioethanol is an environmentally benign renewable energy commonly obtained from glucose fermentation using Saccharomyces cerevisiae. The purposes of this study are to investigate the effects of time, temperature, pH, immobilized yeast cell loading, beads reuse during ethanol production through batch fermentation of glucose derived from oil palm empty fruit bunches by S. cerevisiae immobilized on Na-alginate beads and to compare the performance of fermentation using immobilized yeast cells and that of using a free cell system. The results revealed that time, temperature, pH, yeast mass and beads reuse significantly affected the ethanol and final glucose concentrations. As expected, a maximum ethanol concentration was obtained from fermentation using immobilized yeast cells at 30 °C, pH 5, and immobilized yeast cell loading of 0.75 g for 48 hours. However, fermentation with a free cell system at the same conditions resulted in lower ethanol yield. The highest ethanol concentration of 88.125 g/L with a productivity of 1.84 g/L·h was achieved from the second cycle fermentation using of immobilized cells beads. The results suggest that an immobilized cell system exhibits great potential applications for improved ethanol production due to its ability to sustain the stability of cell activity, reduce contamination tendency, and protect yeast cells from any possible inhibitions.

show abstract

Section: Results and Discussion 31 Fermentation Using Immobilized Yeast 311 Effect Of Time On The Ethanol Productionmentioning

confidence: 99%

Bioethanol Production from Oil Palm Empty Fruit Bunches Using Saccharomyces cerevisiae Immobilized on Sodium Alginate Beads

Kumoro

Damayanti

Bahlawan

et al. 2021

Period. Polytech. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…Lo anterior se relaciona con la falta de estudios sobre BA tradicionales ya que su elaboración y venta no requieren procesos de industrialización y comercialización que obliguen a cumplir con los requerimientos exigidos por la ley para este tipo de BA, es por esto que, de acuerdo a las normas de ICONTEC el ñeque podría ser considerado como una BA fraudulenta (Olarte et al, 2007). (NTC 410, 1999) Mínimo 38 Máximo 300 Máximo 1 -La contaminación con metanol se origina cuando se produce la fermentación de jugos azucarados utilizados para la obtención de BA, en la cual, además de etanol, se producen también cantidades variables de metanol y demás compuestos volátiles (Olarte et al, 2007;López-Naranjo et al, 2013;Silva et al, 2013). Como se evidencia en la Tabla 1 los valores de metanol en ñeque de los corregimientos y municipios del Departamento de Bolívar no sobrepasan los límites permisibles nacionales (máximo 300 mg/L según NTC 410) ni internacionales (máximo 500mg/L) (Ministerio de Salud, 2001).…”

Section: Análisis De Resultadosunclassified

Caracterización del Ñeque, Bebida Alcohólica elaborada Artesanalmente en la Costa Caribe Colombiana

2015

View full text Add to dashboard Cite

El objetivo de la presente investigación fue determinar el contenido de etanol, metanol y metales pesados en el ñeque, una bebida alcohólica a base de caña de azúcar producida artesanalmente en la Costa Caribe colombiana. Para la elaboración de ñeque se disuelve panela (zumo de caña de azúcar) en agua hasta llegar a una densidad de un grado Baumé. Esta solución se fermenta aproximadamente siete días, obteniendo un mosto. Luego se destila obteniéndose como destilado la bebida alcohólica. El contenido de etanol y metanol se determinó por cromatografía de gases. La identificación de metales se utilizó mediante la metodología de plasma acoplado inductivamente a espectroscopia de emisión atómica. Las concentraciones de etanol, cobre y plomo están por sobre los límites permisibles para este tipo de bebidas alcohólicas.

show abstract

“…Ethanol inhibits cell growth, viability, and fermentation rate in yeast (Pratt et al, 2003). Yeast ethanol tolerance can be assessed by exposing the yeast culture to ethanol at different concentrations until cellular growth suppression occurs, an important tool to characterize yeast species and strains considered for application in alcoholic fermentations (Da Silva et al, 2013). We observed that the growth of M. megachiliensis decreased with increasing ethanol concentration in the medium, which is similar to the pattern displayed by other wild yeast isolates characterized by (Lee et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Piraine

Nickens

Sun

et al. 2021

Preprint

View full text Add to dashboard Cite

Thousands of yeasts have the potential for industrial application, though many were initially considered contaminants in the beer industry. However, these organisms are currently considered important components in beers because they contribute new flavors. Non-Saccharomyces wild yeasts can be important tools in the development of new products, and the objective of this work was to obtain and characterize novel yeast isolates for their ability to produce beer. Wild yeasts were isolated from environmental samples from Olympic National Park and analyzed for their ability to ferment malt extract medium and beer wort. Six different strains were isolated, of which Moniliella megachiliensis ONP131 displayed the highest levels of attenuation during fermentations. We found that M. megachiliensis could be propagated in common yeast media, tolerated incubation temperatures of 37C and a pH of 2.5, and was able to grow in media containing maltose as the sole carbon source. Yeast cultivation was considerably impacted (p<0.05) by lactic acid, ethanol, and high concentrations of maltose, but ONP131 was tolerant to high salinity and hop acid concentrations. This is one of the first physiological characterizations of M. megachiliensis, which has potential for the production of beer and other fermented beverages.

show abstract

Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress

Abstract: ABSTRACT

Cited by 15 publications

References 17 publications

Bioethanol Production from Oil Palm Empty Fruit Bunches Using Saccharomyces cerevisiae Immobilized on Sodium Alginate Beads

Bioethanol Production from Oil Palm Empty Fruit Bunches Using Saccharomyces cerevisiae Immobilized on Sodium Alginate Beads

Caracterización del Ñeque, Bebida Alcohólica elaborada Artesanalmente en la Costa Caribe Colombiana

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Contact Info

Product

Resources

About