2011
DOI: 10.1007/s10482-011-9662-2
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The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae

Abstract: 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 assimilat… Show more

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Cited by 40 publications
(44 citation statements)
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“…Other studies are in progress to identify these survival mechanisms at the molecular level; however, molecular tools in D. bruxellensis have not yet been well established. In addition, our study highlighted the presence of phenotypically heterogeneous subpopulations with different abilities to respond to the acid and oxidative stress, as already reported in other yeasts (52,53).…”
Section: Resultssupporting
confidence: 85%
“…Other studies are in progress to identify these survival mechanisms at the molecular level; however, molecular tools in D. bruxellensis have not yet been well established. In addition, our study highlighted the presence of phenotypically heterogeneous subpopulations with different abilities to respond to the acid and oxidative stress, as already reported in other yeasts (52,53).…”
Section: Resultssupporting
confidence: 85%
“…Industrial sampling and microbial identification Industrial samples were collected and used for the isolation, molecular identification by DNA sequencing and quantification of the yeast [5,7,11] and Lactobacilli [8]. Industrial data were provided by the distilleries and represent samples taken from continuous fermentation processes with cell recycle.…”
Section: Methodsmentioning
confidence: 99%
“…The industrial yeast strains D. bruxellensis GDB 248 [5,11] and S. cerevisiae JP1 [11,14] were maintained in YPD medium (10 g/l yeast extract, 20 g/l glucose, 20 g/l bacteriological peptone, 20 g/l agar) at 30°C. The industrial bacterial strain L. vini TR7.5.7 [8] was maintained at 37°C in MRS medium (10 g/l peptone, 8 g/l meat extract, 4 g/l yeast extract, 20 g/l glucose, 5 g/l sodium acetate trihydrate, 1 g/l Tween 80, 2 g/l K 2 HPO 4 , 0.2 % triammonium citrate, 0.2 g/l MgSO 4 Á7H 2 O, 0.05 g/l MnSO 4 Á4H 2 O, 10 g/l agar, pH adjusted to 6.2 at 25°C).…”
Section: Strains and Growth Conditionsmentioning
confidence: 99%
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