New alcohol resistant strains ofSaccharomyces cerevisiae species for potable alcohol production using molasse

Abstract

Two alcohol resistant strains of Saccharomyces cerevisiae species were isolated from a Greek vineyard plantation. The strain AXAZ-1 gave a concentration of 17.6% v/v alcohol and AXAZ-2 16.5%, when musts from raisin and sultana grapes, respectively, were employed in alcoholic fermentations. They were found to be more alcohol tolerant and fermentative in the fermentation of molasse than the traditional baker's yeast. Specifically, using an initial [symbol: see text] Be density of 16 [symbol: see text] Be at the repeated batch fermentation process, in the first as well as fourth batch, the better AXAZ-1 gave final [symbol: see text] Be densities of 6.0 and 10.5 respectively, and the baker's yeast 11.6 and 14.5.

Effect of fermentation conditions and immobilization supports on the wine making

“…Saccharomyces cerevisiae AXAZ-1 is an alcohol tolerant and psychrophilic strain isolated from the Greek agricultural area by Argiriou et al (1992). It was grown on a medium consisting of glucose 4%, yeast extract 0.4%, (NH 4 ) 2 S0 4 0.1%, KH 2 P0 4 0.1% and MgSO 4 0.5%.…”

“…It was grown on a medium consisting of glucose 4%, yeast extract 0.4%, (NH 4 ) 2 S0 4 0.1%, KH 2 P0 4 0.1% and MgSO 4 0.5%. Pressed wet weight cells (15-20 g) were prepared accordingly to Argiriou et al (1992) and employed directly in the fermentation process.…”

Study of the growth rate of Saccharomyces cerevisiae strains using wheat starch granules as support for yeast immobilization monitoring by sedimentation/steric field-flow fractionation

“…An alcohol-resistant psychrophilic S. cerevisiae AXAZ-1 yeast strain isolated from an agricultural area in Greece (Argiriou et al, 1992) was used in the present study. It was grown on medium containing (in % w/v) 4.0 glucose, 0.4 yeast extract, 0.1 (NH 4 ) 2 SO 4 , 0.15 KH 2 PO 4 and 0.5 MgSO 4 AE 7H 2 O in 400 mL of triply distilled water.…”

“…In the present work wheat starch granules were used as a support for the immobilization of AXAZ-1, an alcohol tolerant and psychrophile S. cerevisiae strain (Argiriou et al, 1992). The total procedure of glucose consumption and biomass production was monitoring by Sd/StFFF.…”

Comparative study of the kinetic approach on the alcoholic fermentation procedure conducted in laboratory and scale-up systems by inverse gas chromatography

“…The yeast strain used in the present study was the alcohol resistant and cryotolerant S. cerevisiae AXAZ-1 yeast strain, isolated from a Greek vineyard plantation [32] and maintained in the collection of the Food Technology Laboratory of the Chemistry Department at the University of Patras. …”