Yeast and Biochemistry of Ethanol Fermentation

Boulton, Roger B.; Singleton, Vernon L.; Bisson, Linda F.; Kunkee, Ralph E.

doi:10.1007/978-1-4757-6255-6_4

Cited by 53 publications

(61 citation statements)

References 174 publications

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“…This acid is recognized as one of the most important byproducts that negatively affect the analytical profile of wine when its concentration is more than 500-600 mg/l (Boulton et al 1996). Acetic acid appears to be formed early in the fermentation (Whiting 1976), coming from bacterial infections or from the activity of non-Saccharomyces yeasts of the first fermentation phase, such as apiculate yeasts (Romano et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Paraggio

Fiore

2004

World J Microbiol Biotechnol

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Section: Introductionmentioning

confidence: 99%

Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Paraggio

Fiore

2004

World J Microbiol Biotechnol

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“…A condiciones de limitación de oxígeno se estimularía la fermentación (van Dijken 1993), así entonces el piruvato es convertido a acetaldehído por la piruvato descarboxilasa, y luego es reducido bien a etanol por la alcohol deshidrogenasa (Bisson 1993), u oxidado a ácido acético por la acetaldehído deshidrogenasa NADP-dependiente (Jacobson & Bernofsky 1974). El acetaldehído funciona como receptor terminal de electrones cuya reducción por el NADH genera etanol (Bisson 1993, Boulton et al 1996. En levaduras Crabtree negativas en presencia de oxígeno, el acetaldehído es preferentemente oxidado a acetato por la aldehído deshidrogenasa y luego convertido en acetil CoA por la acetil-CoA sintetasa (van Urk et al 1990, Remize et al 2000.…”

Section: Introductionunclassified

Estudio de la actividad fermentativa de Hansenula anomala y producción de compuestos químicos de importancia sensorial

et al. 2012

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ResumenSe ha estudiado la actividad fermentativa de Hansenula anomala RIVE 7-1-5 con el objetivo de evaluar la producción de compuestos químicos de importancia sensorial. Los resultados mostraron que fermenta bien monosacáridos y también sucrosa y maltosa. Su actividad fermentativa es inhibida a concentraciones de 100,0mg/L de metabisulfito de sodio en el medio. Además, es capaz de producir 5,81±0,1 % v/v de etanol. La agitación del medio de cultivo incrementa la producción de alcoholes superiores (679,2 mg/L) y etil acetato (206,0±8,0 mg/L), por el contrario disminuye la producción de ácido acético (196,0±7,0 mg/L). La producción de glicerol fue similiar tanto en cultivo estático (sin agitación) como agitado. Durante el cultivo batch en biorreactor a condiciones aireadas la tasa de crecimiento (µ) alcanzó el valor de 0,13 h -1 y se observó la producción de ácido acético hasta 4,2±0,3 g/L. La concentración de oxígeno en el medio afecta su metabolismo, así cantidades insuficientes de oxígeno provocaría un metabolismo respirofermentativo con la producción de etanol, alcoholes superiores, ésteres y ácido acético. El control de la aireación al medio de fermentación es una herramienta útil para controlar el balance entre la actividad respiratoria y fermentativa y así la síntesis de compuestos de importancia sensorial en la producción de bebidas fermentadas no tradicionales. Palabras clave:Hansenula anomala, fermentación alcohólica, alcoholes superiores, etil acetato, cultivo por lote. AbstractThe fermentative behaviour of Hansenula anomala RIVE 7-1-5 was studied in order to evaluate the production of chemical compounds of sensory importance. The results demonstrated that the strain ferments very well monosaccharides and also sucrose and maltose. Its fermentative activity was inhibited at concentrations of 100 mg/L of sodium metabisulphite in the medium. Furthermore, it was able to produce 5,81±0,1% (v/v) of ethanol. Agitation of the culture medium increases the production of higher alcohols (679,2 mg/L) and ethyl acetate (206,0±8,0 mg/L), but on the contrary affects the production of acetic acid (196,0±7,0mg/L). Glycerol production was similar in static (without agitation) and shaken cultivation. During batch cultivation carried out in biorreactor under aerated conditions the growth rate (µ) reached value of 0,13 h -1 and, it was also observed production of acetic acid at levels of 4,2±0,3 g/L. The oxygen concentration in the medium affects its metabolism, thus insufficient amounts of oxygen would provoke a respirofermentative metabolism with production of ethanol, higher alcohols, esters and acetic acid. The control of aeration during fermentation is a useful tool to control the balance between the respiratory and fermentative activity and thus; synthesis of compounds of sensory importance in the production of non-traditional fermented beverages.

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“…Furthermore, these yeasts, specifically non-Saccharomyces strains, are tolerant to stress conditions such as sulfite and ethanol resistant, which could be derived from the cell wall structure (Fiore et al 2005). During the fermentation of different alcoholic beverages, the ethanol produced is one of the most important growth inhibitors, as a result of the inhibition of sugar and amino acids uptake (Boulton et al 1996;Leao and Van Uden 1983). In addition the cytoplasmic membrane, hydrophobic proteins of the mitochondrial membrane, nuclear membrane, cytoplasm proteins, and cell wall are all specific targets of ethanol (Chow and Palecek 2004;Mauricio and Salmon 1992;Cartwright et al 1986;Casey and Ingledew 1982).…”

Section: Introductionmentioning

confidence: 99%

Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins

Aguilar-Uscanga

Arrizón

Ramírez

et al. 2006

Antonie van Leeuwenhoek

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In this study, a characterization of cell wall polysaccharide composition of three yeasts involved in the production of agave distilled beverages was performed. The three yeast strains were isolated from different media (tequila, mezcal and bakery) and were evaluated for the beta(1,3)-glucanase lytic activity and the beta-glucan/ mannan ratio during the fermentation of Agave tequilana juice and in YPD media (control). Fermentations were performed in shake flasks with 30 g l(-1) sugar concentration of A. tequilana juice and with the control YPD using 30 g l(-1) of glucose. The three yeasts strains showed different levels of beta-glucan and mannan when they were grown in A. tequilana juice in comparison to the YPD media. The maximum rate of cell wall lyses was 50% lower in fermentations with A. tequilana juice for yeasts isolated from tequila and mezcal than compared to the bakery yeast.

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Yeast and Biochemistry of Ethanol Fermentation

Cited by 53 publications

References 174 publications

Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Estudio de la actividad fermentativa de Hansenula anomala y producción de compuestos químicos de importancia sensorial

Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins

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