The biotechnological potential of the yeast Dekkera bruxellensis

Fermentation profiles of the yeast Brettanomyces bruxellensis in d‐xylose and l‐arabinose aiming its application as a second‐generation ethanol producer

“…Second, some strains of B. bruxellensis are able to natively use D-xylose and L-arabinose as carbon sources (Codato, Martini, Ceccato-Antonini, & Bastos, 2018;Crauwels et al, 2015). In this sense, it seems reasonable to point that B. bruxellensis could be employed in the second-generation ethanol production, as it was previously suggested (de Barros Pita et al, 2019). However, too little is known regarding the metabolic capacities of this yeast when in the presence of these pentoses (Codato et al, 2018;Crauwels et al, 2015).…”

“…Additionally, some B. bruxellensis strains are capable of metabolizing mannose as well as trisaccharides and polysaccharides (Crauwels et al, 2015; Galafassi et al, 2011). From an industrial point of view, the use of several substrates allows the utilization of B. bruxellensis in large ranges of fermentative processes (de Barros Pita et al, 2019). In fact, B. bruxellensis is able to ferment sugars used in first‐generation ethanol production (de Barros Pita, Castro Silva, Simões‐Ardaillon, Volkmar, & de Morais, 2013; Pereira et al, 2012).…”

“…However, because the volumetric productivity achieved is lower when compared with Saccharomyces cerevisiae , its current utilization is not cost‐effective (de Souza Liberal et al, 2007; de Barros Pita et al, 2013). In addition, B. bruxellensis presents a set of attractive physiological traits for second‐generation ethanol production (de Barros Pita et al, 2019). First, this yeast is able to resist to inhibitors generated during the hydrolysis step (such as furfural and acetic acid), as well as to the fermentation environment itself (weak acids, low pH and high ethanol concentrations), which is valuable to this industry (Bassi, Silva, Reis, & Ceccato‐Antonini, 2013; Blomqvist et al, 2011; Moktaduzzaman et al, 2015; Rozpędowska et al, 2011; Tiukova et al, 2014).…”

Caracterização de leveduras não->i<Saccharomyces>/i< com potencial para a produção de cervejas especiais

“…Desempenha papel importante no perfil organoléptico de cervejas do tipo sour, como as belgas Lambics e trapistas, as americanas Coolship ales e as alemãs Berliner Weisse (CRAUWELS et al, 2015;SPITAELS et al, 2014). Essa espécie atrai atenção por sua natureza acidogênica, capacidade de produzir uma gama de álcoois superiores e diversos ésteres que contribuem para uma percepção sensorial mais complexa (DE BARROS PITA et al, 2019).…”

“…Em termos de acidez total foi possível observar distinção no perfil da linhagem D. bruxellensis SYL-1, que teve diferença em relação a todas as linhagens com exceção apenas da outra cepa de D. bruxellensis. Ambas as linhagens de D. bruxellensis apresentaram os menores valores de pH e as maiores quantidades de acidez total titulável, comprovando a natureza acidogênica já atribuída a essa espécie(DE BARROS PITA et al, 2019).…”