Analysis of fermentative parameters and the importance of Saccharomyces cerevisiae in the development of goods and services

Abstract

In the fermentation process, yeasts need to adapt to the environmental changes that occur during the production process. Responses to these adjustments can alter biochemical routes and the amount of metabolites produced. Thus, the objective was to analyze the fermentative parameters of industrial yeast strains in different growing conditions, as well as to evaluate the its applicability in different sectors of goods and services. A pre-inoculum was performed with the YPSAC 5% medium for the activation of the yeasts Catanduva-1 and Fleischmann that remained incubated for 24 hours at 30 °C at 250 rpm. After the cells were recovered by centrifugation and inoculated in the fermentation medium based on sugarcane juice at 15 °Brix at temperatures of 30 and 40 °C. Aliquots were removed for the analysis of the fermentative parameters. Concomitantly, a survey was carried out regarding the use of yeasts in the process of preparing goods and services. The data show that the best yeast fermentation performance occurred at 30 °C in 10 hours. In addition, yeasts have the ability to produce, under ideal conditions, metabolites that can be used in different biotechnological processes.

Damage to deoxyribonucleic acid - DNA and its influence on ethanol production in industrial lines of Saccharomyces cerevisiae in relation to fermentative cycles

“…For these authors, this occurs when the yeasts are under aerobic conditions and do not use the respira tory tract to assimilate saccharides and produce biomass, but produce ethanol which, as a con sequence, is excreted into the fermentation me dium. S. cerevisiae is one of the most studied and used organisms in biotechnological proces ses with numerous applications acting as a bio catalyst, so understanding its biochemistry and genetics is a way to optimize the production of various valueadded molecules (CristobalSarra mian & Atzmüller, 2018; Batistote & Santos, 2020). According to Eardley & Timson (2020), this microorganism is considered a pillar of bio technology.…”