New yeast strains for alcoholic fermentation at higher sugar concentration

1991 ◽  
Vol 13 (3) ◽  
pp. 197-202 ◽  
Author(s):  
M. C. Bertolini ◽  
J. R. Ernandes ◽  
C. Laluce
Keyword(s):  
Alcoholic Fermentation ◽  
Sugar Concentration ◽  
Yeast Strains ◽  
New Yeast

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

scholarly journals Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 59 ◽  
Author(s):  
Tingting Liu ◽  
Shuangcheng Huang ◽  
Anli Geng
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Xylose Isomerase ◽  
Cost Effective ◽  
Xylose Utilization ◽  
Yeast Strains ◽  
Multiple Copies ◽  
Biomass Sugars ◽  
Sugar Conversion

Cost-effective production of cellulosic ethanol requires robust microorganisms for rapid co-fermentation of glucose and xylose. This study aims to develop a recombinant diploid xylose-fermenting Saccharomyces cerevisiae strain for efficient conversion of lignocellulosic biomass sugars to ethanol. Episomal plasmids harboring codon-optimized Piromyces sp. E2 xylose isomerase (PirXylA) and Orpinomyces sp. ukk1 xylose (OrpXylA) genes were constructed and transformed into S. cerevisiae. The strain harboring plasmids with tandem PirXylA was favorable for xylose utilization when xylose was used as the sole carbon source, while the strain harboring plasmids with tandem OrpXylA was beneficial for glucose and xylose cofermentation. PirXylA and OrpXylA genes were also individually integrated into the genome of yeast strains in multiple copies. Such integration was beneficial for xylose alcoholic fermentation. The respiration-deficient strain carrying episomal or integrated OrpXylA genes exhibited the best performance for glucose and xylose co-fermentation. This was partly attributed to the high expression levels and activities of xylose isomerase. Mating a respiration-efficient strain carrying the integrated PirXylA gene with a respiration-deficient strain harboring integrated OrpXylA generated a diploid recombinant xylose-fermenting yeast strain STXQ with enhanced cell growth and xylose fermentation. Co-fermentation of 162 g L−1 glucose and 95 g L−1 xylose generated 120.6 g L−1 ethanol in 23 h, with sugar conversion higher than 99%, ethanol yield of 0.47 g g−1, and ethanol productivity of 5.26 g L−1·h−1.

scholarly journals New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts

2017 ◽  
Vol 83 (20) ◽  
Author(s):  
Bruna Inez Carvalho Figueiredo ◽  
Margarete Alice Fontes Saraiva ◽  
Paloma Patrick de Souza Pimenta ◽  
Miriam Conceição de Souza Testasicca ◽  
Geraldo Magela Santos Sampaio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperature ◽  
Yeast Strain ◽  
Genetically Modified ◽  
Acetate Esters ◽  
Content Type ◽  
Yeast Strains ◽  
Lager Beer ◽  
New Yeast ◽  
Beer Production

ABSTRACT The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach. IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.

scholarly journals Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources

2016 ◽  
Vol 30 (1-2) ◽  
pp. 49-54 ◽  
Author(s):  
Shafkat Shamim Rahman ◽  
Md Mahboob Hossain ◽  
Naiyyum Choudhury
Keyword(s):  
Alcoholic Fermentation ◽  
Ethanol Concentration ◽  
Growth Conditions ◽  
Sugar Concentration ◽  
Sugarcane Molasses ◽  
Natural Sources ◽  
Date Juice ◽  
Optimized Conditions ◽  
High Ethanol ◽  
Yepd Medium

Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.Bangladesh J Microbiol, Volume 30, Number 1-2,June-Dec 2013, pp 49-54

Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia

2019 ◽  
Vol 15 (7) ◽  
Author(s):  
Mohd Akmal Azhar ◽  
Mimi Sakinah Abdul Munaim
Keyword(s):  
Antimicrobial Activity ◽  
Probiotic Properties ◽  
E Coli ◽  
Probiotic Potential ◽  
Rdna Sequences ◽  
Yeast Strains ◽  
16S Rdna Sequences ◽  
Human Body Temperature ◽  
Probiotic Yeast ◽  
New Yeast

AbstractKefir drink is a source of probiotic microorganism with remarkable functional and technological properties. The objective of this work is to isolate yeast strains from Malaysian kefir drink and evaluate them for probiotic potentials. In the present study, nine strains of probiotic yeast were isolated from a Malaysian kefir drink and identified according to their 16S rDNA sequences. Furthermore, their probiotic potential was evaluated. The probiotic properties were tested for aspects of antibiotic susceptibility, antimicrobial activity, and gastrointestinal condition tolerance (pH and temperature). Five isolated strains, M3, Y5, Y9, Y11 and A1, showed good tolerance towards low pH condition while three strains, A1, M1, and M3, showed antimicrobial activity against E. coli, P. aeruginosa, and Salmonella sp. Most isolates were resistant to penicillin, streptomycin, and ampicillin, and grew well at human body temperature. The result of this test indicates that the yeast strains isolated from Malaysian kefir drink have excellent potential for use as probiotics in various products. Lastly, kefir milk is one of the excellent source of probiotic yeast strains and could be used as a new yeast probiotic formulation or in food supplements.

Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

2014 ◽  
Vol 240 (1) ◽  
pp. 233-242 ◽  
Author(s):  
Grzegorz Kłosowski ◽  
Dawid Mikulski ◽  
Dorota Macko ◽  
Beata Miklaszewska ◽  
Katarzyna Kotarska ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Higher Alcohols ◽  
Yeast Strains
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