Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba

Detalhes bibliográficos
Autor(a) principal: Santos, Julie Evany dos
Data de Publicação: 2021
Outros Autores: Oliveira, Tatianne Ferreira de, Freitas, Fernanda Ferreira, Silva, Maria Carolina Santos, Castiglioni, Gabriel Luis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12525
Resumo: The objective of this work was to apply the adaptive evolution technique using the Saccharomyces cerevisiae T73 strain to increase its tolerance to ethanol and to evaluate its behavior in co-culture with Saccharomyces kudriavzevii CR85 in the production of fermented Myrciaria jaboticaba. Fermentations were carried out at 25 °C for 186 hours under agitation of 150 rpm, according to a central. The consumption of sugar, ethanol, glycerol and acetic acid formed during the fermentation process was evaluated. The results showed that there is an improvement in ethanol tolerance in S. cerevisiae T73 when submitted to the evolution process. Its use for the production of fermentation of Myrciaria jaboticaba in co-culture shows that the highest yield was observed when 0.0372 g.L-1 and 0.0648 g.L-1 of S. cerevisiae T73 PE (that underwent evolution) and CR85 respectively. These results differed statistically from the experiments using the original T73 strain. Regarding the production of ethanol in co-culture there is a significant increase when using the evolved T73 strain, showing possible changes in the primary metabolism of the ethanol production process, due to the changes promoted during the adaptive evolution of the T73 strain. The results show the potential of the new strain for the production of fermented with higher concentrations of sugars in the must.
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spelling Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticabaEvolución adaptativa de Saccharomyces cerevisiae y su aplicación en co-cultivo con Saccharomyces kudriavzevii en la producción de fermentado de Myrciaria jaboticaba Evolução adaptativa de Saccharomyces cerevisiae e sua aplicação em co-cultura com Saccharomyces kudriavzevii na produção de fermentado de Myrciaria jaboticaba Evolução adaptativaTolerância etanólicaBebida fermentadaMyrciaria jaboticaba.Evolución adaptativaTolerancia al etanolBebida fermentadaMyrciaria jaboticaba.Adaptive evolutionEthanol toleranceFermented beverageMyrciaria jaboticaba.The objective of this work was to apply the adaptive evolution technique using the Saccharomyces cerevisiae T73 strain to increase its tolerance to ethanol and to evaluate its behavior in co-culture with Saccharomyces kudriavzevii CR85 in the production of fermented Myrciaria jaboticaba. Fermentations were carried out at 25 °C for 186 hours under agitation of 150 rpm, according to a central. The consumption of sugar, ethanol, glycerol and acetic acid formed during the fermentation process was evaluated. The results showed that there is an improvement in ethanol tolerance in S. cerevisiae T73 when submitted to the evolution process. Its use for the production of fermentation of Myrciaria jaboticaba in co-culture shows that the highest yield was observed when 0.0372 g.L-1 and 0.0648 g.L-1 of S. cerevisiae T73 PE (that underwent evolution) and CR85 respectively. These results differed statistically from the experiments using the original T73 strain. Regarding the production of ethanol in co-culture there is a significant increase when using the evolved T73 strain, showing possible changes in the primary metabolism of the ethanol production process, due to the changes promoted during the adaptive evolution of the T73 strain. The results show the potential of the new strain for the production of fermented with higher concentrations of sugars in the must.El objetivo de este trabajo fue aplicar la técnica de evolución adaptativa utilizando la cepa Saccharomyces cerevisiae T73 para incrementar su tolerancia al etanol y evaluar su comportamiento en co-cultivo con Saccharomyces kudriavzevii CR85 en la producción fermentado de Myrciaria jaboticaba. Las fermentaciones se realizaron a 25°C durante 186 horas con agitación de 150 rpm, según un Delineamiento Compuesto Central. Se evaluó el consumo de azúcar y la producción de etanol, glicerol y ácido acético formado durante la fermentación. Los resultados mostraron mejoras en la tolerancia al etanol por parte de la cepas S. cerevisiae T73 cuando se somete al proceso de evolución. Su uso para la producción de fermentado de Myrciaria jaboticaba en co-cultivo muestra que el mayor rendimiento de etanol se observó con 0.0372 g.L-1 y 0.0648 g.L-1 de S. cerevisiae T73 PE (que ha evolucionado) y CR85 respectivamente. Estos resultados difieren estadísticamente de los experimentos que utilizan la cepa original de S. cerevisiae T73. Con respecto la producción de etanol en co-cultivo se observa un aumento significativo al utilizar la cepa T73 PE, posiblemente debido los cambios en el metabolismo primario de producción de etanol, promovidos durante la evolución adaptativa de la cepa T73. Los resultados muestran el potencial de la nueva cepa para la producción de fermentados con mayores concentraciones de azúcares en el mosto.O objetivo deste trabalho foi aplicar a técnica de evolução adaptativa utilizando a cepa de Saccharomyces cerevisiae T73 para aumentar sua tolerância ao etanol e avaliar seu comportamento em co-cultivo na presença de Saccharomyces kudriavzevii CR85 para produzir fermentado de Myrciaria jaboticaba. As fermentações foram conduzidas a 25°C por 186 horas sob agitação de 150 rpm, utilizando Delineamento Composto Central. Foi avaliado o consumo de açúcar, etanol, glicerol e ácido acético formado durante o processo de fermentação. Os resultados mostraram que ouve melhora na tolerância ao etanol na cepa de S. cerevisiae T73 quando submetido ao processo de evolução. Seu na produção de fermentado de Myrciaria jaboticaba em co-cultivo mostra que o maior rendimento de etanol foi observado com 0,0372 g.L-1 e 0,0648 g.L-1 de S. cerevisiae T73 PE (que passou pela evolução) e CR85, respectivamente. Os resultados diferiram estatisticamente dos experimentos com a cepa T73 original. Em relação à produção de etanol em co-cultura, ocorre um aumento significativo com o uso da cepa T73 PE, evidenciando possíveis alterações no metabolismo primário de produção do etanol, devido às mudanças promovidas durante a evolução adaptativa da cepa. Os resultados mostram potencial para produção de fermentados com maiores concentrações de açúcares no mosto a partir da nova linhagem evolucionada.Research, Society and Development2021-02-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1252510.33448/rsd-v10i2.12525Research, Society and Development; Vol. 10 No. 2; e52010212525Research, Society and Development; Vol. 10 Núm. 2; e52010212525Research, Society and Development; v. 10 n. 2; e520102125252525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12525/11559Copyright (c) 2021 Julie Evany dos Santos; Tatianne Ferreira de Oliveira; Fernanda Ferreira Freitas; Maria Carolina Santos Silva; Gabriel Luis Castiglionihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Julie Evany dos Oliveira, Tatianne Ferreira de Freitas, Fernanda Ferreira Silva, Maria Carolina Santos Castiglioni, Gabriel Luis 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12525Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:04.771354Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
Evolución adaptativa de Saccharomyces cerevisiae y su aplicación en co-cultivo con Saccharomyces kudriavzevii en la producción de fermentado de Myrciaria jaboticaba
Evolução adaptativa de Saccharomyces cerevisiae e sua aplicação em co-cultura com Saccharomyces kudriavzevii na produção de fermentado de Myrciaria jaboticaba
title Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
spellingShingle Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
Santos, Julie Evany dos
Evolução adaptativa
Tolerância etanólica
Bebida fermentada
Myrciaria jaboticaba.
Evolución adaptativa
Tolerancia al etanol
Bebida fermentada
Myrciaria jaboticaba.
Adaptive evolution
Ethanol tolerance
Fermented beverage
Myrciaria jaboticaba.
title_short Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
title_full Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
title_fullStr Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
title_full_unstemmed Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
title_sort Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba
author Santos, Julie Evany dos
author_facet Santos, Julie Evany dos
Oliveira, Tatianne Ferreira de
Freitas, Fernanda Ferreira
Silva, Maria Carolina Santos
Castiglioni, Gabriel Luis
author_role author
author2 Oliveira, Tatianne Ferreira de
Freitas, Fernanda Ferreira
Silva, Maria Carolina Santos
Castiglioni, Gabriel Luis
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos, Julie Evany dos
Oliveira, Tatianne Ferreira de
Freitas, Fernanda Ferreira
Silva, Maria Carolina Santos
Castiglioni, Gabriel Luis
dc.subject.por.fl_str_mv Evolução adaptativa
Tolerância etanólica
Bebida fermentada
Myrciaria jaboticaba.
Evolución adaptativa
Tolerancia al etanol
Bebida fermentada
Myrciaria jaboticaba.
Adaptive evolution
Ethanol tolerance
Fermented beverage
Myrciaria jaboticaba.
topic Evolução adaptativa
Tolerância etanólica
Bebida fermentada
Myrciaria jaboticaba.
Evolución adaptativa
Tolerancia al etanol
Bebida fermentada
Myrciaria jaboticaba.
Adaptive evolution
Ethanol tolerance
Fermented beverage
Myrciaria jaboticaba.
description The objective of this work was to apply the adaptive evolution technique using the Saccharomyces cerevisiae T73 strain to increase its tolerance to ethanol and to evaluate its behavior in co-culture with Saccharomyces kudriavzevii CR85 in the production of fermented Myrciaria jaboticaba. Fermentations were carried out at 25 °C for 186 hours under agitation of 150 rpm, according to a central. The consumption of sugar, ethanol, glycerol and acetic acid formed during the fermentation process was evaluated. The results showed that there is an improvement in ethanol tolerance in S. cerevisiae T73 when submitted to the evolution process. Its use for the production of fermentation of Myrciaria jaboticaba in co-culture shows that the highest yield was observed when 0.0372 g.L-1 and 0.0648 g.L-1 of S. cerevisiae T73 PE (that underwent evolution) and CR85 respectively. These results differed statistically from the experiments using the original T73 strain. Regarding the production of ethanol in co-culture there is a significant increase when using the evolved T73 strain, showing possible changes in the primary metabolism of the ethanol production process, due to the changes promoted during the adaptive evolution of the T73 strain. The results show the potential of the new strain for the production of fermented with higher concentrations of sugars in the must.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12525
10.33448/rsd-v10i2.12525
url https://rsdjournal.org/index.php/rsd/article/view/12525
identifier_str_mv 10.33448/rsd-v10i2.12525
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12525/11559
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 2; e52010212525
Research, Society and Development; Vol. 10 Núm. 2; e52010212525
Research, Society and Development; v. 10 n. 2; e52010212525
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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