Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process

Basílio, Anna Carla Moreira; Araújo, Paulo; Morais, José Otamar Falcão de; Filho, Eurípedes Alves da Silva; Morais, Marcos Antônio de; Simões, Diogo Ardaillon

doi:10.1007/s00284-007-9085-5

Cited by 103 publications

(92 citation statements)

References 16 publications

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“…Isolates from another group were identiWed by RAPD-PCR as I. orientalis. Issatchenkia orientalis, and P. membranifaciens were not able to ferment sucrose and have sporadically been found at low frequency in the sugar-cane juices and molasses used in the production of fuel ethanol and the distilled beverage named cachaça [4,10]. However, these two sporogeneous yeasts are able to ferment fructose and glucose as described in the literature [3].…”

Section: Discussionmentioning

confidence: 94%

Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures

Gallardo

Souza

Cicarelli

et al. 2010

J Ind Microbiol Biotechnol

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A fermentation system was continuously fed with sugar-cane syrup and operated with recycling of Saccharomyces cerevisiae cells at temperatures varying from 30 to 47 °C. The aim of the present work was to obtain and study the colonies of isolates showing elongated cells of yeasts which were sporadically observed at the end of this continuous process. Based on a sequence of assays involving methods of classical taxonomy and RAPD-PCR, two groups of isolates showing characteristics of non-Saccharomyces yeasts were identified in the yeast population where S. cerevisiae was the dominant yeast. The largest group of non-Saccharomyces yeasts, resulting from a slow proliferation over the 2 months, reached a final level of 29.6% at the end of the process. RAPD-PCR profiles obtained for the isolates of this dominant non-Saccharomyces yeast indicated that they were isolates of Issatchenkia orientalis. Pichia membranifaciens was the only species of non-Saccharomyces yeast detected together with I. orientalis but at a very low frequency. The optimum temperature for ethanol formation shown by the isolate 195B of I. orientalis was 42 °C. This strain also showed a faster ethanol formation and biomass accumulation than the thermotolerant strain of S. cerevisiae used as the starter of this fermentation process. Some isolates of I. orientalis were also able to grow better at 40 °C than at 30 °C on plates containing glycerol as carbon source. Yeasts able to grow and produce ethanol at high temperatures can extend the fermentation process beyond the temperature limits tolerated by S. cerevisiae.

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Section: Discussionmentioning

confidence: 94%

Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures

Gallardo

Souza

Cicarelli

et al. 2010

J Ind Microbiol Biotechnol

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“…On the other hand, ca. 30 % of distilleries located at the Northeast region of the country suffer with this special contamination (Basillo et al, 2008).…”

Section: The Starter Strain and The Competition With Indigenous Sacchmentioning

confidence: 99%

Ethanol Production in Brazil: The Industrial Process and Its Impact on Yeast Fermentation

Basso¹,

Basso²,

Rocha³

2011

Biofuel Production-Recent Developments and Prospects

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“…Principally, distinctive flavours of wine originate from different types of raw materials during alcoholic and malolactic fermentation [1,2]. All over the world, different raw materials are used for the production of alcoholic beverages traditionally.…”

Section: Introductionmentioning

confidence: 99%

Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

Mishra¹,

Nanda²,

Madaan³

et al. 2010

TONUTRAJ

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Abstract:In the present study, monoculture and mixed culture fermentation techniques were employed to produce certain alcoholic beverages from watermelon; watermelon-banana and watermelon-pineapple mixtures. Three yeast species, namely, Saccharomyces cerevisiae, Kleochera apicalata, Torulospora delbruckii and four bacterial species Leuconostoc oenos, Lactobacillus Sp, Micrococcus luteus and Streptococcus lactis were identified. The daily succession of these organisms in the various fermenting samples differed in cell mass and occurrence due to their different growth conditions and factors present. A higher bacterial load (3.9 + 0.2 -4.4+ 0.3) log (cfu) ml -1 than yeast (2.8 + 00 -4.6 + 0.4) log (cfu) ml -1 counts was observed in the mixed culture fermentation, while in the monoculture fermentation, a higher yeast load (4.3+ 0.3-4.7+0.2) log (cfu) ml -1 than bacterial loads (2.7+0.1-4.1+0.3) log (cfu) ml -1 counts was recovered. These results reflected that monoculture-fermented beverages were of better quality as compared to the mixed culture fermented ones, and the monoculture-fermented beverage from watermelon-pineapple mixture was ranked as the best alcoholic beverage.

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Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process

Cited by 103 publications

References 16 publications

Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures

Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures

Ethanol Production in Brazil: The Industrial Process and Its Impact on Yeast Fermentation

Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

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