Inhibition of fermentation and growth in batch cultures of the yeast Brettanomyces intermedius upon a shift from aerobic to anaerobic conditions (Custers effect)

Wijsman, Melanie; Dijken, Johannes P. van; Kleeff, B.H.A. Van; Scheffers, W. A.

doi:10.1007/bf00400180

Cited by 69 publications

(51 citation statements)

References 16 publications

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“…1), since other parameters unrelated to the composition of the yeast population may affect the process. Despite its potential for ethanol production, it has long been known that D. bruxellensis requires at least a low oxygen supply for sugar consumption (Wijsman et al 1984) and to stimulate the fermentation process, which is called the Custer effect . This supply of oxygen is hard to obtain in industrial conditions, even at low levels, due to problems of gas transference and aeration costs.…”

Section: Discussionmentioning

confidence: 99%

The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae

Pereira

Bassi

Avansini

et al. 2011

Antonie van Leeuwenhoek

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The yeast Dekkera bruxellensis plays an important role in industrial fermentation processes, either as a contaminant or as a fermenting yeast. In this study, an analysis has been conducted of the fermentation characteristics of several industrial D. bruxellensis strains collected from distilleries from the Southeast and Northeast of Brazil, compared with Saccharomyces cerevisiae. It was found that all the strains of D. bruxellensis showed a lower fermentative capacity as a result of inefficient sugar assimilation, especially sucrose, under anaerobiosis, which is called the Custer effect. In addition, most of the sugar consumed by D. bruxellensis seemed to be used for biomass production, as was observed by the increase of its cell population during the fermentation recycles. In mixed populations, the surplus of D. bruxellensis over S. cerevisiae population could not be attributed to organic acid production by the first yeast, as previously suggested. Moreover, both yeast species showed similar sensitivity to lactic and acetic acids and were equally resistant to ethanol, when added exogenously to the fermentation medium. Thus, the effects that lead to the employment of D. bruxellensis in an industrial process and its effects on the production of ethanol are multivariate. The difficulty of using this yeast for ethanol production is that it requires the elimination of the Custer effect to allow an increase in the assimilation of sugar under anaerobic conditions.

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Section: Discussionmentioning

confidence: 99%

The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae

Pereira

Bassi

Avansini

et al. 2011

Antonie van Leeuwenhoek

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“…Therefore, due to the Custers effect in B. bruxellensis, an imbalance in the redox potential of the cell will occur and this could possibly be due to the lack of glycerol 3-phosphate phosphatase activity. The genes involved in this process are indeed poorly expressed in B. bruxellensis (Wijsman et al, 1984;Tiukova et al, 2013). However, B. bruxellensis could utilise other biochemical pathways in order to correct the redox imbalance that occurs during sugar consumption.…”

Section: Carbon Sourcesmentioning

confidence: 97%

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Smith

Divol

2016

Food Microbiology

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“…M.T.J. Custers was the first to describe that the presence of oxygen stimulated glucose fermentation and that this led to the introduction of a biochemical characteristic known as the "negative Pasteur effect" (or 'Custers' effect') (Scheffers & Wiken, 1969;Wijsman et al, 1984;Licker et al, 1998). Custers also determined that several strains of Brettanomyces were capable of producing considerable quantities of acetic acid under conditions of aerobiosis and found that anaerobic conditions inhibited glucose fermentation (Licker et al 1998).…”

Section: Volatile Acidity (Va) and Other Volatile Fatty Acidsmentioning

confidence: 99%

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Oelofse

Pretorius

Toit

2016

SAJEV

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Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.

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Inhibition of fermentation and growth in batch cultures of the yeast Brettanomyces intermedius upon a shift from aerobic to anaerobic conditions (Custers effect)

Cited by 69 publications

References 16 publications

The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae

The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

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