scholarly journals THE EFFECT OF THE INTENSITY OF AERATING THE MEDIUM ON THE METABOLIC ACTIVITY OF ALCOHOL YEAST

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
L. Levandovsky ◽  
М. Kravchenko
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Metabolic Activity ◽  
Anaerobic Fermentation ◽  
Raw Materials ◽  
Modern Technology ◽  
Higher Alcohols ◽  
Great Decrease ◽  
Technological Parameters ◽  
Secondary Products ◽  
Yeast Saccharomyces Cerevisiae

The article presents the results of investigating how the intensity of aerating the medium effects on the cultivation process and the metabolic activity of alcoholic yeast Saccharomyces cerevisiae, strain U-563, in the modern technology of alcohol and baking yeast from molasses. The chemical and technological parameters of media at the aerobic and anaerobic stages of the process, the level of accumulation of the major and secondary products of yeast metabolism, and their enzymatic activity have been determined by methods commonly employed in science and in the practice of alcohol biotechnology. The objects of research were the yeast Saccharomyces cerevisiae, molasses wort, the medium in the process of yeast cultivation, and fermented wash. It has been established that two factors are the most important in the accumulation of alcoholic yeast biomass: the intensity of aerating the medium, and the staged introduction of the substrate during biomass cultivation. The more aerated the medium, the more intensively secondary metabolites of yeast Saccharomyces cerevisiae are formed (glycerol, aldehydes, higher alcohols, volatile acids, and esters) – both at the yeast generation stage and during anaerobic fermentation. When yeast Saccharomyces cerevisiae is grown in a gradient-continuous manner in a battery of series-connected apparatuses, with undiluted substrate (molasses) added by degrees, yeast biosynthesis is significantly enhanced compared to the traditional homogeneous-continuous method. The results obtained indicate the active metabolism of carbohydrates in the Krebs cycle, when the medium is intensively aerated. Besides, the results reveal the high reactivity of aldehydes and esters that results in their transformation into other compounds, and in a great decrease in their amount at the anaerobic stage of the process. However, a progressive increase is observed in glycerol, higher alcohols, and volatile acids, starting from the first yeast generator and up to the last fermentation apparatus, irrespective of the level of aerating the medium during yeast cultivation. These findings can be effectively used to manufacture food, technical, and fuel ethanol industrially from sugar-based raw materials in the course of co-production of alcohol and baking yeast.

scholarly journals BIOTECHNOLOGY OF ALCOHOLIC FERMENTATION WITH YEAST RECIRCULATION

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
L. Levandovsky ◽  
O. Vitriak ◽  
M. Demichkovska
Keyword(s):  
Alcoholic Fermentation ◽  
Anaerobic Fermentation ◽  
Raw Materials ◽  
Initial Period ◽  
Fuel Ethanol ◽  
Raw Material ◽  
Secondary Products ◽  
Yeast Saccharomyces Cerevisiae ◽  
Industrial Environment ◽  
Materials Used

In recent decades, there has been a tendency in the world to increase ethanol production significantly in order to solve energy problems, that is, to use it as a biofuel. The factors determining the production cost of targeted biotechnological products include the output of these products from the raw materials used. One of the modern and effective ways to intensify alcoholic fermentation and reduce the cost of fuel ethanol is yeast recirculation. The research objects were: raw material (sugarbeet molasses), molasses wort, yeast Saccharomyces cerevisiae of the strain M-5, fermented wash and its distillates. In the raw materials, intermediate products, and fermented wash, the techno-chemical parameters recommended by the current technology regulations for obtaining spirit from molasses have been determined. Acoholic fermentation was carried out in an industrial environment, in a battery of series-connected fermentors. Recirculation of yeast was carried out by separating it from the final stage of fermentation, concentrating it on the separator, and introducing it into the first fermentor. The experimental data obtained prove that for wort fermentation, it is effective to use yeast that recirculates in the anaerobic stage. It has been established that the alcohol-forming power of recycled yeast increases as the yeast adapts to the environment in which it has been staying for a long time. The yeast becomes more active biochemically, with more efficient metabolism. Its need for continuously cultured biomass is reduced, the share of aerobically assimiliated sugars decreases, and, consequently, the losses during yeast generation are fewer. At the same time, accelerating the initial period of anaerobic fermentation helps inhibit the biosynthesis of glycerol, the formation of which consumes the largest amount of sugar among all the secondary products. The parameters of molasses wort fermentation, with yeast biomass recirculating, have been determined in an industrial environment. It has been established that the alcohol output from the raw materials increases as the synthesis of secondary metabolic products weakens. The advantages of this fermentation method will be used in further studies, namely when fermenting molasses wort, with an increased concentration of dry matter, in order to reduce the specific heat energy consumption in production and to make it cheaper. The developed biotechnology of alcohol can be usefully employed to produce fuel ethanol, and increasing its production will contribute to Ukraine’s energy self-sufficience.

scholarly journals SELECTION OF THE TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGH-CONCENTRATION WORT WITH OSMOPHILIC YEAST RACES FOR OBTAINING BIOETHANOL

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
S. Kovalchuk ◽  
T. Mudrak
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dry Matter ◽  
Raw Materials ◽  
Yeast Cells ◽  
Technological Parameters ◽  
High Concentration ◽  
Yeast Saccharomyces Cerevisiae ◽  
Ph Values ◽  
Dry Matter Concentration ◽  
Cell Synthesis

Bioethanol production is a key issue that helps meet the growing demand for energy resources and ensure a sustainable economy. A promising direction is producing bioethanol by using the technology of fermentation of high-concentration wort obtained from the dry matter of grain raw materials. The purpose of this work is researching osmophilic races of distiller’s yeast under the conditions of fermentation of high-concentration wort at increased acidity. Selective breeding of a new strain of the yeast Saccharomyces cerevisiae DO-16 has allowed obtaining ethanol producers able to ferment grain wort with the dry matter concentration 24–34% at pH 6.0–3.0, with alcohol accumulation in the fermented wash up to 17% vol.  It has been studied how the pH of wort affects the dynamics of yeast cell synthesis by the distiller’s yeast races Saccharomyces cerevisiae DO-11 and Saccharomyces cerevisiae DO-16. It has been established that at the pH values 2.5, 3.0, 3.5, and 4.0, the concentration of yeast cells in the race Saccharomyces cerevisiae DO-16 was higher by 2.6, 1.7, 1.5, and 1.4 times respectively, as compared with Saccharomyces cerevisiae DO-11. It has been found that culturing industrial yeast of these races at low pH values ​​will provide not only the required sterility of the substrate, but also a high content of yeast cells, which is 250–320 million/cm³. The chemical and technological parameters of the fermented wash obtained by using the yeast races Saccharomyces cerevisiae DO-11 and DO-16 at the wort concentration 20–34% DM have been studied. It has been found that under all research conditions, the yeast of the race Saccharomyces cerevisiae DO-16 synthesised more ethanol than the strain Saccharomyces cerevisiae DO-11 did. The use of a new high-productive strain of Saccharomyces cerevisiae DO-16 will allow fermenting wort with a high ethanol concentration in the wash. It will also reduce the consumption of heat expended on isolating alcohol from the wash and of water expended on cooling, and lessen the amount of post-alcohol stillage.

DEPENDENCE OF THE CONCENTRATION OF AROMATIC COMPONENTS AND ORGANIC ACIDS IN WHITE TABLE WINE MATERIAL ON THE METHOD OF TECHNOLOGICAL PROCESSING

2019 ◽  
Author(s):  
А.А. АЛЕКСЕЕВА ◽  
Н.М. АГЕЕВА ◽  
В.Е. СТРУКОВА ◽  
Ю.Ф. ЯКУБА ◽  
Л.И. СТРИБИЖЕВА
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Methyl Acetate ◽  
Soft Mode ◽  
Higher Alcohols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Aromatic Components ◽  
Technological Processing ◽  
Active Dry Yeast

Рассмотрено влияние способа технологической обработки белого столового виноматериала на состав и концентрацию компонентов ароматобразующего комплекса и органических кислот. В качестве объекта исследований был белый столовый виноматериал Пино Блан урожая 2018 г. Виноматериал получен по следующей схеме: переработка винограда в мягком режиме путем пневмопрессования, отделение сусла первой фракции, осветление сусла с предварительным охлаждением, внесение подкормки для дрожжей АF1 в количестве 0,9 г/дм3, сбраживание сусла активными сухими дрожжами Saccharomyces cerevisiae раса WT1 (Германия). Установлено, что выдержка виноматериала на дрожжевом осадке привела к снижению концентрации винной и янтарной кислот, количество яблочной и лимонной кислот не изменилось. Отмечено увеличение количества молочной, уксусной, валериановой и изовалериановой кислот. В результате обработки бентонитом снизились концентрации валериановой и изовалериановой кислот. В результате брожения виноградного сусла в присутствии сухих дрожжей образуется большое количество эфиров, определяющих специфические оттенки и формирующих аромат виноматериала. Выдержка виноматериала на дрожжевом осадке способствовала повышению концентрации ацетальдегида, метилацетата, ацеталей, высших спиртов, эфира этилвалериата. Количество других эфиров и терпеновых соединений значительно уменьшилось. Обработка виноматериала бентонитом привела к уменьшению количества ароматобразующих компонентов на 8 16. The influence of the method of technological processing of white table wine material on the composition and concentration of components of the aromatic complex and organic acids is considered. White table wine material Pinot Blanc harvest 2018 was as an object of research. Wine material is obtained according to the following scheme: processing of grapes in the soft mode by pneumomassage, the separation of the wort of the first fraction, wort clarification with preliminary cooling to fertilize for yeast AF1 in an amount of 0,9 g/dm3, the fermentation wort active dry yeast Saccharomyces cerevisiae, race, WT1 (Germany). It was found that the aging of wine material on yeast sediment led to a decrease in the concentration of tartaric and succinic acids, the amount of malic and citric acids has not changed. An increase in the amount of lactic, acetic, valerian and isovaleric acids was noted. Concentrations of valerian and isovaleric acids decreased as a result of treatment by bentonite. A large number of esters, which determine the specific shades and form the aroma of wine material, is formed as a result of fermentation of grape must in the presence of dry yeast. The wine material aging on yeast sediment has contributed to increasing concentration in wine acetaldehyde, and methyl acetate, acetals, higher alcohols, ether of ethylmalonate, a number of other esters and terpenic compounds is significantly reduced. Treatment of wine material by bentonite led to a decrease in the number of aromatic components by 8 16.

MODERN TECHNOLOGIES OF RECEIVING DIETARY FIBERS FROM SECONDARY PRODUCTS OF PROCESSING OF VEGETABLE RAW MATERIALS

2018 ◽  
Author(s):  
М.Ю. ТАМОВА ◽  
Е.В. БАРАШКИНА ◽  
Р.А. ЖУРАВЛЕВ ◽  
Н.Р. ТРЕТЬЯКОВА ◽  
Е.С. ФРАНЧЕНКО
Keyword(s):  
Electromagnetic Field ◽  
New Technologies ◽  
Raw Materials ◽  
Modern Technology ◽  
Dietary Fibers ◽  
Secondary Products ◽  
Adsorption Activity ◽  
Vegetable Raw Materials ◽  
Ultrahigh Frequencies ◽  
Modern Technologies

Рассмотрены перспективы получения пищевых волокон (ПВ) из вторичных продуктов АПК. Приведены результаты анализа опубликованных исследований о перспективах получения ПВ, проявляющих детоксикационную и адсорбционную активность, с целью обогащения ими продуктов питания. Рассмотрены современные технологические решения получения ПВ из продуктов переработки сахарной свеклы и яблок. Признано целесообразным дальнейшее проведение научно-экспериментальных разработок новых технологий получения ПВ из растительного сырья с применением электромагнитного поля крайне низких и сверхвысоких частот. The prospects of obtaining dietary fibers (DF) from secondary products of agriculture are considered. Results of the analysis of sources on the prospects of receiving the DF showing detoxification and adsorption activity for the purpose of enrichment of food by them are given. Modern technology solutions of receiving DF from products of processing of sugar beet and apples are given. Further carrying out scientific and experimental developments of new technologies of receiving DF from vegetable raw materials with application of the electromagnetic field of extremely low and ultrahigh frequencies is perspective.

scholarly journals Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

1993 ◽  
Vol 50 (3) ◽  
pp. 484-489 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Isoamyl Alcohol ◽  
Higher Alcohols ◽  
Micronutrient Deficiencies ◽  
Isobutyl Alcohol ◽  
Yeast Saccharomyces Cerevisiae ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Acid Deficiency

A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.

scholarly journals D-Xylose Sensing in Saccharomyces cerevisiae: Insights from D-Glucose Signaling and Native D-Xylose Utilizers

2021 ◽  
Vol 22 (22) ◽  
pp. 12410
Author(s):  
Daniel P. Brink ◽  
Celina Borgström ◽  
Viktor C. Persson ◽  
Karen Ofuji Osiro ◽  
Marie F. Gorwa-Grauslund
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Signaling Pathways ◽  
Raw Materials ◽  
Current Status ◽  
Chemical Production ◽  
Edible Plant ◽  
Yeast Saccharomyces Cerevisiae ◽  
Glucose Signaling ◽  
Glucose Depletion ◽  
Wide Range

Extension of the substrate range is among one of the metabolic engineering goals for microorganisms used in biotechnological processes because it enables the use of a wide range of raw materials as substrates. One of the most prominent examples is the engineering of baker’s yeast Saccharomyces cerevisiae for the utilization of d-xylose, a five-carbon sugar found in high abundance in lignocellulosic biomass and a key substrate to achieve good process economy in chemical production from renewable and non-edible plant feedstocks. Despite many excellent engineering strategies that have allowed recombinant S. cerevisiae to ferment d-xylose to ethanol at high yields, the consumption rate of d-xylose is still significantly lower than that of its preferred sugar d-glucose. In mixed d-glucose/d-xylose cultivations, d-xylose is only utilized after d-glucose depletion, which leads to prolonged process times and added costs. Due to this limitation, the response on d-xylose in the native sugar signaling pathways has emerged as a promising next-level engineering target. Here we review the current status of the knowledge of the response of S. cerevisiae signaling pathways to d-xylose. To do this, we first summarize the response of the native sensing and signaling pathways in S. cerevisiae to d-glucose (the preferred sugar of the yeast). Using the d-glucose case as a point of reference, we then proceed to discuss the known signaling response to d-xylose in S. cerevisiae and current attempts of improving the response by signaling engineering using native targets and synthetic (non-native) regulatory circuits.

scholarly journals “Production of D-lactic acid containing polyhydroxyalkanoate (PHA) polymers in yeast Saccharomyces cerevisiae”

2021 ◽  
Author(s):  
Anna Ylinen ◽  
Hannu Maaheimo ◽  
Adina Anghelescu-Hakala ◽  
Merja Penttilä ◽  
Laura Salusjärvi ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Hydroxy Acid ◽  
Raw Materials ◽  
Dry Weight ◽  
Pha Synthase ◽  
Bacterial Strains ◽  
Yeast Saccharomyces Cerevisiae ◽  
Coa Transferase ◽  
Coa Reductase

Abstract Polyhydroxyalkanoates (PHA) provide biodegradable and bio-based alternatives to conventional plastics. Incorporation of 2-hydroxy acid monomers into polymer, in addition to 3-hydroxy acids, offers possibility to tailor the polymer properties. In this study, poly(D-lactic acid) (PDLA) and copolymer P(LA-3HB) were produced and characterized for the first time in the yeast Saccharomyces cerevisiae. Expression of engineered PHA synthase PhaC1437Ps6–19, propionyl-CoA transferase Pct540Cp, acetyl-CoA acetyltransferase PhaA, and acetoacetyl-CoA reductase PhaB1 resulted in accumulation of 3.6% P(LA-3HB) and expression of engineered enzymes PhaC1Pre and PctMe resulted in accumulation of 0.73% PDLA of the cell dry weight. According to NMR, P(LA-3HB) contained D-Lactic acid repeating sequences. For reference, expression of PhaA, PhaB1, and PHA synthase PhaC1 resulted in accumulation 11% poly(hydroxybutyrate) (PHB) of the cell dry weight. Weight average molecular weights of these polymers were comparable to similar polymers produced by bacterial strains, 24.6 kDa, 6.3 kDa, and 1 130 kDa, for P(LA-3HB), PDLA, and PHB, respectively. The results suggest that yeast, as a robust and acid tolerant industrial production organism, could be suitable for production of 2-hydroxy acid containing PHAs from sugars or from 2-hydroxy acid containing raw materials. Moreover, the wide substrate specificity of PHA synthase enzymes employed increases the possibilities for modifying copolymer properties in yeast in the future.

scholarly journals Pengaruh Lama Waktu Fermentasi Terhadap Kadar Bioetanol dari Pati Ubi Jalar Kuning (Ipomea batata L)

2017 ◽  
Vol 6 (2) ◽  
pp. 86 ◽  
Author(s):  
Fika Herlina Moede ◽  
Siang Tandi Gonggo ◽  
Ratman Ratman
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sweet Potato ◽  
Room Temperature ◽  
Raw Materials ◽  
Yeast Saccharomyces Cerevisiae ◽  
Glucose Levels ◽  
Ipomea Batata

The sweet potato is yellow is one that the carbohydrate that is high, so it can be used as one of the alternative raw materials for bioethanol. This study aims to determine the levels of ethanol sweet potato is yellow through fermentation with the use of yeast bread with a variety of time 3, 4, 5, 6, dan 7 days at room temperature. The results of the research showed glucose levels derived from the process of hydrolysis using acid HCl 21% were of 4.54% with high levels ethanol that optimum obtained through fermentation use of yeast Saccharomyces cerevisiae of 9.70% over fermentation 5 days.

scholarly journals Effect of protease and phytase on the physiological state of alcoholic yeast in cultivation

2020 ◽  
Vol 81 (4) ◽  
pp. 98-102
Author(s):  
T. S. Kovaleva ◽  
G. V. Agafonov ◽  
A. N. Yakovlev ◽  
S. F. Yakovleva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Alcohol ◽  
Enzyme Preparation ◽  
Raw Materials ◽  
Physiological State ◽  
Yeast Cells ◽  
Exponential Growth Phase ◽  
Logarithmic Phase ◽  
Yeast Saccharomyces Cerevisiae ◽  
Enzyme Preparations

Saccharomyces cerevisiae yeast is used in the production of ethyl alcohol. The main requirements for yeast used in the production of ethyl alcohol from starch-containing raw materials: alcohol yeast used in the processing of starchy raw materials must have high fermentation activity; complete fermentability of sugars, resistance to metabolic products, resistance to the development of extraneous microflora. Proteolytic enzyme preparation Prolive BS Liquid was used as a source of protease. Kingphos enzyme preparation was used as a source of phytase. The effect of the enzyme preparations of the neutral protease Prolive BS Liquid and Phytase Kingphos on the fermentation activity of alcohol yeast Saccharomyces cerevisiae race XII was studied. The maximum fermentation activity is possessed by yeast cultivated on the wort, obtained using protease and phytase. The duration of the exponential growth phase in the experiment is 14–16 hours, in the control -18–20 hours. The exponential phase is described by the Mono equation. Compared to the yeast in the control, the yeast in the experiment multiplies more intensively, and by 14–16 hours of growth, about 170 million yeast cells accumulate in the culture medium, and the yeast in the control-about 95 million yeast cells by 18–20 h of growth. The specific growth rate was maximum in the logarithmic phase and amounted to 0.35 million cells / cm3 • h in the experimental samples and 0.25 million cells / cm3 • h in the control. It was found that the maximum accumulation of yeast cells was observed when the neutral enzyme Prolive BS Liquid was added to the wort with a dosage of 0.2 units. PS/g of starch and enzyme preparation Phytase Kingfos with a dosage of 0.5 units. FS/g of starch, the yeast cell content in mature yeast reached 170 million cells / cm3 by 16-18 hours of cultivation, the yeast has a high fermentation activity.

scholarly journals Preliminary Research Concerning the Determination of Beer Wort Flavor Compounds During Primary Fermentation

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Delia MICHIU ◽  
Maria TOFANA ◽  
Elena MUDURA ◽  
Florina MUNTEAN
Keyword(s):  
Organic Acids ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Flavor Compounds ◽  
Higher Alcohols ◽  
Secondary Products ◽  
Vast Array ◽  
Preliminary Research ◽  
The Moment

Generally beer contain numerous aromatic compounds, some naturally present in the raw materials and some formed during processing. In this work were analysed beer wort flavor compounds, during primary fermentation, taking into study two beer wort types: one obtained from Pilsner malt (100%), other from a mixture of Pilsner malt (80%) and Caramel Malt (20%). An Shimadzu GC/MS-QP2010 equipment was used for samples analysis. The major compounds founded in beer wort samples, was derived from a vast array of compounds that arise from a number of sources. In this way, during fermentation and conditioning we founded different categories of secondary products: higher alcohols, esters, vicinal diketones (VDK), organic acids and aldehydes. The concentration of this aroma compounds depends on malt type and the moment of wort examination. Was noticed that some compounds disappeared and others appeared, from the day to day of primary fermentation.

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