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

Detalhes bibliográficos
Autor(a) principal: Betite, Vivia Cristina [UNESP]
Data de Publicação: 2012
Outros Autores: Miranda Junior, Messias [UNESP], Oliveira, Jose Eduardo de [UNESP], Ernandes, Jose Roberto [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1002/jib.30
http://hdl.handle.net/11449/25279
Resumo: In this study three industrial strains were inoculated into natural sugar cane juice containing 22, 30 and 35% (w/v) sucrose supplemented with nitrogen sources with differing structural complexities, which varied from a single ammonium salt (ammonium sulphate) to peptides (peptone), under aerobic and anaerobic conditions. At 30 degrees C, in shaken cultures, it was found that efficient sucrose utilization occurred only in media supplemented with a nitrogen source. In general, under agitation, supplementation with peptone led to more efficient fermentation compared with ammonium sulphate supplementation, with higher biomass accumulation and maintenance of cell viability. In a 35% (w/v) sucrose fermentation, under conditions with an inoculation of low cell density, nitrogen supplementation was required to obtain complete sucrose utilization, suggesting the possibility of producing wines with higher amounts of ethanol under working conditions that approach the limit of yeast alcohol tolerance. The results in this study have industrial relevance and they indicate that, under appropriate environmental and nutritional conditions, the commercial Brazilian yeast strains studied can efficiently use sugar, with high cell viability, even during very high gravity sucrose fermentation conditions. Copyright (c) 2012 The Institute of Brewing & Distilling
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spelling Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementationamino acidsanaerobiosisethanol production strainnitrogen metabolismpeptidesSaccharomycessucrose fermentationIn this study three industrial strains were inoculated into natural sugar cane juice containing 22, 30 and 35% (w/v) sucrose supplemented with nitrogen sources with differing structural complexities, which varied from a single ammonium salt (ammonium sulphate) to peptides (peptone), under aerobic and anaerobic conditions. At 30 degrees C, in shaken cultures, it was found that efficient sucrose utilization occurred only in media supplemented with a nitrogen source. In general, under agitation, supplementation with peptone led to more efficient fermentation compared with ammonium sulphate supplementation, with higher biomass accumulation and maintenance of cell viability. In a 35% (w/v) sucrose fermentation, under conditions with an inoculation of low cell density, nitrogen supplementation was required to obtain complete sucrose utilization, suggesting the possibility of producing wines with higher amounts of ethanol under working conditions that approach the limit of yeast alcohol tolerance. The results in this study have industrial relevance and they indicate that, under appropriate environmental and nutritional conditions, the commercial Brazilian yeast strains studied can efficiently use sugar, with high cell viability, even during very high gravity sucrose fermentation conditions. Copyright (c) 2012 The Institute of Brewing & DistillingFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Univ Estadual Paulista, UNESP, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, BrazilUniv Estadual Paulista, UNESP, Ctr Monitoramento & Pesquisa Qualidade Combust Pe, Inst Quim, BR-14801970 Araraquara, SP, BrazilUniv Estadual Paulista, UNESP, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, BrazilUniv Estadual Paulista, UNESP, Ctr Monitoramento & Pesquisa Qualidade Combust Pe, Inst Quim, BR-14801970 Araraquara, SP, BrazilInst BrewingUniversidade Estadual Paulista (Unesp)Betite, Vivia Cristina [UNESP]Miranda Junior, Messias [UNESP]Oliveira, Jose Eduardo de [UNESP]Ernandes, Jose Roberto [UNESP]2014-05-20T14:17:37Z2014-05-20T14:17:37Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article174-178http://dx.doi.org/10.1002/jib.30Journal of The Institute of Brewing. London: Inst Brewing, v. 118, n. 2, p. 174-178, 2012.0046-9750http://hdl.handle.net/11449/2527910.1002/jib.30WOS:00030948870000593521413793638774966823021866296Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of the Institute of Brewing0.8680,387info:eu-repo/semantics/openAccess2021-10-23T12:18:56Zoai:repositorio.unesp.br:11449/25279Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:10:23.278808Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
title Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
spellingShingle Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
Betite, Vivia Cristina [UNESP]
amino acids
anaerobiosis
ethanol production strain
nitrogen metabolism
peptides
Saccharomyces
sucrose fermentation
title_short Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
title_full Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
title_fullStr Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
title_full_unstemmed Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
title_sort Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation
author Betite, Vivia Cristina [UNESP]
author_facet Betite, Vivia Cristina [UNESP]
Miranda Junior, Messias [UNESP]
Oliveira, Jose Eduardo de [UNESP]
Ernandes, Jose Roberto [UNESP]
author_role author
author2 Miranda Junior, Messias [UNESP]
Oliveira, Jose Eduardo de [UNESP]
Ernandes, Jose Roberto [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Betite, Vivia Cristina [UNESP]
Miranda Junior, Messias [UNESP]
Oliveira, Jose Eduardo de [UNESP]
Ernandes, Jose Roberto [UNESP]
dc.subject.por.fl_str_mv amino acids
anaerobiosis
ethanol production strain
nitrogen metabolism
peptides
Saccharomyces
sucrose fermentation
topic amino acids
anaerobiosis
ethanol production strain
nitrogen metabolism
peptides
Saccharomyces
sucrose fermentation
description In this study three industrial strains were inoculated into natural sugar cane juice containing 22, 30 and 35% (w/v) sucrose supplemented with nitrogen sources with differing structural complexities, which varied from a single ammonium salt (ammonium sulphate) to peptides (peptone), under aerobic and anaerobic conditions. At 30 degrees C, in shaken cultures, it was found that efficient sucrose utilization occurred only in media supplemented with a nitrogen source. In general, under agitation, supplementation with peptone led to more efficient fermentation compared with ammonium sulphate supplementation, with higher biomass accumulation and maintenance of cell viability. In a 35% (w/v) sucrose fermentation, under conditions with an inoculation of low cell density, nitrogen supplementation was required to obtain complete sucrose utilization, suggesting the possibility of producing wines with higher amounts of ethanol under working conditions that approach the limit of yeast alcohol tolerance. The results in this study have industrial relevance and they indicate that, under appropriate environmental and nutritional conditions, the commercial Brazilian yeast strains studied can efficiently use sugar, with high cell viability, even during very high gravity sucrose fermentation conditions. Copyright (c) 2012 The Institute of Brewing & Distilling
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
2014-05-20T14:17:37Z
2014-05-20T14:17:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1002/jib.30
Journal of The Institute of Brewing. London: Inst Brewing, v. 118, n. 2, p. 174-178, 2012.
0046-9750
http://hdl.handle.net/11449/25279
10.1002/jib.30
WOS:000309488700005
9352141379363877
4966823021866296
url http://dx.doi.org/10.1002/jib.30
http://hdl.handle.net/11449/25279
identifier_str_mv Journal of The Institute of Brewing. London: Inst Brewing, v. 118, n. 2, p. 174-178, 2012.
0046-9750
10.1002/jib.30
WOS:000309488700005
9352141379363877
4966823021866296
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of the Institute of Brewing
0.868
0,387
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 174-178
dc.publisher.none.fl_str_mv Inst Brewing
publisher.none.fl_str_mv Inst Brewing
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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