Assimilation of amino acids present in must based on sugarcane juice by Saccharomyces cerevisiae under fermentative stress / Assimilação de aminoácidos presentes em mosto à base de suco de cana-de-açúcar por Saccharomyces cerevisiae sob estresse fermentativo

• Autor(a) principal: Santos, Nislene Pires dos
• Data de Publicação: 2020
• Outros Autores: Santos, Maria do Socorro Mascarenhas, Cardoso, Claudia Andrea Lima, Batistote, Margareth
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/11090
• topic: Carbon and nitrogen sources; Yeast; Metabolism; Ethanol production.

In Brazil, sugar cane juice and molasses are used as a substrate for the production of ethanol. This substrate is called wort and is rich in carbon source and low in nitrogen source. Thus, this study aims to evaluate the assimilation profile of amino acids present in the must based on sugarcane juice by the yeasts Saccharomyces cerevisiae under different conditions of fermentative stress. Catanduva-1 and Red Star strains were used, grown in the medium (2% YPD), sterilized at 120 ° C for 20 minutes and incubated at 30 ° C for 10 hours to produce biomass that was inoculated in the base fermentation medium. of wort in concentrations of (18, 22 and 25) ° Brix at temperatures of 30 ° C and 40 ° C, and aliquots were collected at different times for the analysis of amino acid assimilation. Amino acid quantification was performed by high performance liquid chromatography (HPLC). It is possible to observe that there was a difference in the assimilation profile of the amino acids present in the must by Saccharomyces cerevisiae, mainly in relation to the concentrations of the amino acids valine, methionine, alanine, threonine and tryptophan. According to the discriminant analysis, fermentation time and temperature were determining factors for the consumption of yeast amino acids.