Modeling of yeast Brettanomyces bruxellensis growth at different acetic acid concentrations under aerobic and anaerobic conditions

Abstract

Glucose utilization by Brettanomyces bruxellensis at different acetic acid concentrations under aerobic and anaerobic conditions was investigated. The presence of the organic acid disturbs the growth and fermentative activity of the yeast when its concentration exceeds 2 g l(-1). A mathematical model is proposed for the kinetic behavior analysis of yeast growing in batch culture. A Matlab algorithm was used for estimation of model parameters, whose confidence intervals were also calculated at a 0.95 probability level using a t-Student distribution for f degrees of freedom. The model successfully simulated the batch kinetics observed at different concentrations of acetic acid under both oxygen conditions.

The effect of volatile fatty acids as a sole carbon source on lipid accumulation by Cryptococcus albidus for biodiesel production

“…Hence, C. albidus cells grew well when a low initial VFAs concentration was used as a sole source of carbon and energy for lipid production. This is in line with a study by Yahara et al, 2007, who reported that a low concentration of organic acids does not disturb the growth and fermentative activity of yeast cells.…”

“…When the initial VFAs concentration was increased from 2 to 8 g/L, the lipid content decreased from 27% to 11.9% (Table 2-b). Yahara et al (2007) reached similar conclusions after observing that the presence of acetic acid disturbed the growth activity of yeast when its concentration exceeded 2 g/L. In this study, it was noted that C. albidus grew well when the initial VFAs concentration was 5 g/L, where the acetic acid concentration was 3 g/L.…”

“…Some pure or single organic acids were used for the production of polyunsaturated fatty acids and lipids (du Preez et al, 1995;Rodrigues and Pais, 2000;Yahara et al, 2007). du Preez et al, 1996 used a mixture of volatile fatty acids (VFAs) as a sole carbon source for gamma-linolenic acid production and obtained 0.3 g biomass/g VFAs and a lipid yield of less than 9% of the VFAs mixture.…”

Oxygen-limited cellobiose fermentation and the characterization of the cellobiase of an industrial Dekkera/Brettanomyces bruxellensis strain

“…Similarly, in the study by Blomqvist et al (2010) noticeably more acetic acid was produced when D. bruxellensis was grown on cellobiose as a sole carbon source, than on glucose under the same conditions. Another interesting feature is that Dekkera/Brettanomyces yeast is sensitive to acetic acid concentrations above 2 g/L (Yahara et al 2007), while GDB 248 strains proved to be very resistant to acetic acid - in the range of 5.5-fold higher than other strains. This acetate tolerance has recently been noted (Pereira et al 2012).…”

Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable

“…To our knowledge, no probabilistic model has been developed for the spoilage wine yeast D. bruxellensis. The only models available in the literature for this microorganism have been carried out by Garcia Alvarado et al (2007) to determine the influence of acetic acid and aerobic/anaerobic conditions on Dekkera growth, and by Aguilar-Uscanga et al (2011) to assess the influence of glucose concentration on ethanol production by this spoilage wine yeast.…”