Improvement of growth, fermentative efficiency and ethanol tolerance of <i>Kloeckera africana</i> during the fermentation of <i>Agave tequilana</i> juice by addition of yeast extract

Diaz-Montaño, Dulce María; Favela‐Torres, Ernesto; Córdova, Jesús

doi:10.1002/jsfa.3820

Cited by 24 publications

(18 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In tequila production, yeast extract has been reported to stimulate the growth, fermentative capacity and alcohol tolerance of K. africana. In fact, when K africana fermentation was supplemented with yeast extract, maximum specific growth rate (l max ), ethanol production and sugar consumption reached similar values to those calculated for S. cerevisiae cultured in agave juice supplemented with ammonium sulfate (Díaz-Montaño et al 2010). When the fermentation medium was supplemented with asparagine, K. africana showed a fermentative capacity similar to that obtained using yeast extract.…”

Section: Study Of the Amino-acids Preference Of K Africanasupporting

confidence: 69%

“…K. africana showed the highest biomass production (6.18 g/l) when supplemented with asparagine. It is important to mention that this biomass concentration represents the highest value ever reported for this yeast genus in alcoholic fermentation (Díaz-Montaño et al 2008, 2010. Good biomass production was also obtained with yeast extract (3.38 g/l), glutamine (3.35 g/l) and arginine (3.09 g/l) (Fig.…”

Section: Study Of the Amino-acids Preference Of K Africanamentioning

confidence: 57%

“…Biomass concentration was determined by measuring the dry weight as reported by Díaz-Montaño et al (2010). Fermented musts supernatants were used to assay reducing sugars, ethanol, aminoacids, glycerol, acetoin, acetic acid, succinic acid and volatile compounds.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations

Valle-Rodríguez

Hernández-Cortés

Córdova

et al. 2011

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

This study aimed to improve the fermentation efficiency of Kloeckera africana K1, in tequila fermentations. We investigated organic and inorganic nitrogen source requirements in continuous K. africana fermentations fed with Agave tequilana juice. The addition of a mixture of 20 amino-acids greatly improved the fermentation efficiency of this yeast, increasing the consumption of reducing sugars and production of ethanol, compared with fermentations supplemented with ammonium sulfate. The preference of K. africana for each of the 20 amino-acids was further determined in batch fermentations and we found that asparagine supplementation increased K. africana biomass production, reducing sugar consumption and ethanol production (by 30, 36.7 and 45%, respectively) over fermentations supplemented with ammonium sulfate. Therefore, asparagine appears to overcome K. africana nutritional limitation in Agave juice. Surprisingly, K. africana produced a high concentration of ethanol. This contrasts to poor ethanol productivities reported for other non-Saccharomyces yeasts indicating a relatively high ethanol tolerance for the K. africana K1 strain. Kloeckera spp. strains are known to synthesize a wide variety of volatile compounds and we have shown that amino-acid supplements influenced the synthesis by K. africana of important metabolites involved in the bouquet of tequila. The findings of this study have revealed important nutritional limitations of non-Saccharomyces yeasts fermenting Agave tequilana juice, and have highlighted the potential of K. africana in tequila production processes.

show abstract

Section: Study Of the Amino-acids Preference Of K Africanasupporting

confidence: 69%

Section: Study Of the Amino-acids Preference Of K Africanamentioning

confidence: 57%

See 1 more Smart Citation

Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations

Valle-Rodríguez

Hernández-Cortés

Córdova

et al. 2011

Antonie van Leeuwenhoek

View full text Add to dashboard Cite

show abstract

“…28 It was also shown that better growth, reducing sugar consumption and ethanol tolerance for Kloeckera africana cultures supplemented with yeast extract compared with those supplemented with ammonium sulfate. 29 When glycine was not added to the medium, methanol produced in the medium supplemented with 12.5 g L −1 yeast extract was 29.9 mg L −1 more than that produced in the medium without yeast extract (Fig. 5A).…”

Section: Discussionmentioning

confidence: 96%

Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits

Liang

et al. 2014

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…On the other hand, in anaerobic conditions, the dominant mode is fermentation. Saccharomyces cerevisiae, through the Crabtree effect, is one of the few yeasts able to grow well in either aerobic or anaerobic conditions, with fermentation in both cases as long as the sugar concentration is not Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production (Díaz-Montaño et al, 2010;Nevoigt, 2008). When glucose is below a critical concentration, between 0.09 and 0.9% in mass, it favors diauxic growth onset and the yeast may have both growth profiles, the second of which is followed by the consumption of another non-fermentable carbon source in the medium, usually ethanol aerobically.…”

Section: Introductionmentioning

confidence: 99%

Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production

Ferreira

Avila²,

Toralles³

et al. 2016

Food Sci. Technol

View full text Add to dashboard Cite

The identification of yeasts isolated from spoiled Jubileu peach puree using the API 20C AUX method and a commercial yeast as witness were studied. Subsequently, the yeast's growth potential using two batch culture treatments were performed to evaluate number of colonies (N), reducing sugar concentration (RS), free-invertase (FI), and culture-invertase activity (CI). Stock cultures were maintained on potato dextrose agar (PDA) slants at 4 °C and pH 5 for later use for batch-culture (150 rpm) at 30°C for 24 h, then they were stored at 4 °C for subsequent invertase extraction. The FI extract was obtained using NaHCO 3 as autolysis agent, and CI activity was determined on the supernatant after batch-cultured centrifugation. The activity was followed by an increase in absorbance at 490 nm using the acid 3,5-DNS method with glucose standard. Of the four yeasts identified, Saccharomyces cerevisiae was chosen for legal reasons. It showed logarithmic growth up to 18 h of fermentation with positive correlation CI activity and inverse with RS. FI showed greater activity by the end of the log phase and an inverse correlation with CI activity. Finally, it was concluded that treatment "A" is more effective than "B" to produce invertase (EC 3.2.1.26).Keywords: spoiled peach puree; invertase; Saccharomyces cerevisiae; autolysis.Pratical Application: Potential production of glucose and fructose syrup by yeast invertases from spoiled peach pure.

show abstract

Improvement of growth, fermentative efficiency and ethanol tolerance of Kloeckera africana during the fermentation of Agave tequilana juice by addition of yeast extract

Cited by 24 publications

References 22 publications

Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations

Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations

Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits

Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production

Contact Info

Product

Resources

About