Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation

Betite, Vivia Cristina; Júnior, Messias Miranda; Oliveira, José Eduardo de; Ernandes, José Roberto

doi:10.1002/jib.30

Cited by 10 publications

(10 citation statements)

References 25 publications

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“…Hence, other nutrients such as peptone and yeast extract must be added to improve bioethanol production [16,17]. For instance, Hu et al [18] optimized a glucose culture to improve ethanol production under high amount of glucose content (i.e., 300 g·L −1 ).…”

Section: Introductionmentioning

confidence: 99%

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

et al. 2017

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Abstract:Cachaza is a type of non-centrifugal sugarcane press-mud that, if it is not employed efficiently, generates water pollution, soil eutrophication, and the spread of possible pathogens. This biomass can be fermented to produce bioethanol. Our intention is to obtain bioethanol that can be catalytically reformed to produce hydrogen (H 2 ) for further use in fuel cells for electricity production. However, some impurities could negatively affect the catalyst performance during the bioethanol reforming process. Hence, the aim of this study was to assess the fermentation of Cachaza using ammonium sulfate ((NH 4 ) 2 SO 4 ) loadings and Saccharomyces cerevisiae strain to produce the highest ethanol concentration with the minimum amount of impurities in anticipation of facilitating further bioethanol purification and reforming for H 2 production. The results showed that ethanol production from Cachaza fermentation was about 50 g·L −1 and the (NH 4 ) 2 SO 4 addition did not affect its production. However, it significantly reduced the production of branched alcohols. When a 160 mg·L −1 (NH 4 ) 2 SO 4 was added to the fermentation culture, 2-methyl-1-propanol was reduced by 41% and 3-methyl-1-butanol was reduced by 6%, probably due to the repression of the catabolic nitrogen mechanism. Conversely, 1-propanol doubled its concentration likely due to the higher threonine synthesis promoted by the reducing sugar presence. Afterwards, we employed the modified Gompertz model to fit the ethanol, 2M1P, 3M1B, and 1-propanol production, which provided acceptable fits (R 2 > 0.881) for the tested compounds during Cachaza fermentation. To the best of our knowledge, there are no reports of the modelling of aliphatic production during fermentation; this model will be employed to calculate yields with further scaling and for life cycle assessment.

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Section: Introductionmentioning

confidence: 99%

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

et al. 2017

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“…Alternatively, the use of inoculum with high cell density has been mentioned as a good option for the supplementation of the fermentative medium [28]. According to [29], supplementation of VHGF with peptone and ammonium sulphate as nitrogen sources promoted an increase in the biomass and improved the fermentation. In the present work, 16% of ethanol recovery was obtained using S. cerevisiae CAT-1 under VHGF without the addition of nitrogen sources, which is a very interesting value considering the theoretic value and reduction of the fermentative process cost.…”

Section: Resultsmentioning

confidence: 99%

“…This process has been conducted using different strains of the yeast Saccharomyces cerevisiae. When a microorganism is submitted to the anaerobic condition or to the medium containing high sugar concentration, the fermentation can be conducted effectively [1]. The fermentative process used in the Brazilian industries, which uses sugar-cane juice and/or molasses as fermentative medium, is characterized by high cellular density, short period of fermentation (6-11 h) at 32-35ºC and recycling of yeast cells, with recovery of 8-11% (v/v) of .…”

Section: Introductionmentioning

confidence: 99%

“…The fermentative process used in the Brazilian industries, which uses sugar-cane juice and/or molasses as fermentative medium, is characterized by high cellular density, short period of fermentation (6-11 h) at 32-35ºC and recycling of yeast cells, with recovery of 8-11% (v/v) of . ethanol concentration [1]. However, an important challenge in this scenario is to increase the ethanol production in the fermentative process.…”

Section: Introductionmentioning

confidence: 99%

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Proteome and fermentative parameters of Saccharomyces cerevisiae CAT-1 under Very High Gravity Fermentation (VHGF) using sugarcane juice

2017

J App Biol Biotech

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Alcoholic fermentation is an important process in the modern world, allowing the production of ethanol for several applications. Different Saccharomyces cerevisiae strains have been used for this purpose, such as CAT-1, a strain resistant to different stress factors. Hence, our aim was to analyze some fermentative parameters and the proteome of S. cerevisae CAT-1 under Very High Gravity Fermentation (VHGF) using sugarcane juice as fermentative medium. The yeast was cultured in the must with the sucrose concentration adjusted to 2%, 14%, 21% and 30%, for 10 h at 30 ºC. The cell viability was 96-100% for all sucrose concentrations analyzed and the biomass increased for each condition as time function. The highest ethanol recovery was obtained under 30% sucrose. Considering the S. cerevisiae CAT-1 proteome under 14% and 30% sucrose, qualitative and quantitative differences were found in the protein expression. Important enzymes for fermentation, such as enolase and one alcohol dehydrogenase isoform were more expressed at 30% sucrose than with 14% sucrose. The yeast S. cerevisiae CAT-1 is an interesting strain to be used for fermentation under VHGF technology using sugarcane juice, allowing high ethanol recovery with increased expression of proteins related to alcoholic fermentation and viability as well.

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“…Indeed, according to the literature, nitrogen deficiencies are one of the main causes of stuck or sluggish fermentations (4)(5)(6). Under oenological conditions, in natural or synthetic grape media, it has been stated that additions of assimilable nitrogen significantly increase the fermentation rate and reduce the time required for the completion of an alcoholic fermentation (5)(6)(7)(8). Similar results have been observed with nitrogen-supplemented fermentations using different diluted honeys and different yeast strains for optimization of mead production (9).…”

Section: Introductionmentioning

confidence: 99%

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

et al. 2015

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Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey-must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specific growth rate and final biomass were higher in musts supplemented with DAP. Mead final composition was similar under the two experimental conditions. Analysis of the volatile profile revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhancement of the fruity character. This study could be useful for the optimization of mead production and quality improvement.

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Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation

Cited by 10 publications

References 25 publications

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

Proteome and fermentative parameters of Saccharomyces cerevisiae CAT-1 under Very High Gravity Fermentation (VHGF) using sugarcane juice

Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

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