scholarly journals GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions

2020 ◽  
Vol 11 ◽  
Author(s):  
Jennifer Molinet ◽  
Francisco Salinas ◽  
José Manuel Guillamón ◽  
Claudio Martínez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Conditions ◽  
Nitrogen Consumption

scholarly journals The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Evanie Devi Deenanath ◽  
Karl Rumbold ◽  
Sunny Iyuke
Keyword(s):  
Carbon Dioxide ◽  
Saccharomyces Cerevisiae ◽  
Organic Carbon ◽  
Process Monitoring ◽  
Apple Juice ◽  
Ethanol Concentration ◽  
Cashew Apple Juice ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Cashew Apple

Bioethanol as a fossil fuel additive to decrease environmental pollution and reduce the stress of the decline in crude oil availability is becoming increasingly popular. This study aimed to evaluate the concentration of bioethanol obtainable from fermenting cashew apple juice by the microorganism Saccharomyces cerevisiae Y2084 and Vin13. The fermentation conditions were as follows: initial sugar = 100 g/L, pH = 4.50, agitation = 150 rpm, temperatures = 30°C (Y2084) and 20°C (Vin13), oxygen saturation = 0% or 50%, and yeast inoculum concentration = ~8.00 Log CFU/mL. The maximum ethanol concentration achieved by Y2084 was 65.00 g/L. At 50% oxygen the fermentation time was 5 days, whilst at 0% oxygen the fermentation time was 11 days for Y2084. The maximum ethanol concentration achieved by Vin13 was 68.00 g/L. This concentration was obtained at 50% oxygen, and the fermentation time was 2 days. At 0% oxygen, Vin13 produced 31.00 g/L of ethanol within 2 days. Both yeast strains produced a higher glycerol concentration at 0% oxygen. Yeast viability counts showed a decrease at 0% oxygen and an increase at 50% oxygen of both yeast stains. Other analyses included measurement of carbon dioxide and oxygen gases, process monitoring of the fermentation conditions, and total organic carbon. Gas analysis showed that carbon dioxide increased in conjunction with ethanol production and oxygen decreased. Process monitoring depicted changes and stability of fermentation parameters during the process. Total organic carbon analysis revealed that aerobic fermentation (50% oxygen) was a more efficient process as a higher carbon recovery (95%) was achieved.

scholarly journals Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

2021 ◽  
Vol 14(63) (2) ◽  
pp. 173-186
Author(s):  
Tatyana YONCHEVA ◽  
◽  
Hristo SPASOV ◽  
Georgi KOSTOV ◽  
◽  
...  
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
High Accuracy ◽  
Higher Alcohols ◽  
Yeast Culture ◽  
Fermentation Conditions ◽  
Influence Of Temperature ◽  
Lower Temperature

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and the 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the studied metabolites ratio went up too.

scholarly journals Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Chih-Yao Hou ◽  
Pei-Hsiu Huang ◽  
Yen-Tso Lai ◽  
Shin-Ping Lin ◽  
Bo-Kang Liou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Fermentation Process ◽  
Culture Medium ◽  
Alcoholic Beverages ◽  
Fermentation Conditions ◽  
Sequential Inoculation ◽  
Screening And Identification ◽  
Saccharomyces Yeasts ◽  
Selective Culture Medium

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

Relationship between H2S-producing strains of wine yeast and different fermentation conditions

1999 ◽  
Vol 45 (4) ◽  
pp. 343-346 ◽  
Author(s):  
C Tamayo ◽  
J Ubeda ◽  
A Briones
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Hydrogen Sulphide ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Fermentation Conditions ◽  
Factors Affecting ◽  
Different Strains ◽  
The Relationship

Hydrogen sulphide formation is a problem in winemaking. One of the factors affecting formation of this unwanted metabolite is the yeast strain responsible for the process. In this experiment wines were made on a laboratory scale with different strains of H2S-producing Saccharomyces cerevisiae. The relationship between H2S production and various fermentation conditions was examined (SO2, methionine, (NH4)2SO4, (NH4)3PO4, steel, and steel-lees). The results show that in fermentations in the presence of stainless steel and lees, H2S formation is high but declines when (NH4)3PO4is added to the must.Key words: H2S formation, wine-yeast, steel-lees, wine-making, alcoholic fermentation.

scholarly journals Utilization of unripe banana peel waste as feedstock for ethanol production

Bioethanol ◽  
2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Ashish G. Waghmare ◽  
Shalini S. Arya
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Acid Hydrolysis ◽  
Chemical Characterization ◽  
Banana Peel ◽  
Ethanol Conversion ◽  
Fermentation Conditions ◽  
Acid Hydrolysate ◽  
Flame Ionization ◽  
Banana Peel Powder

AbstractBanana is second largest produced fruit of total world’s fruits. Cooking banana or plantains processing industry is generating enormous amount of waste in the form of unripe banana peel at one place, thus important to study waste management and utilization. Therefore, unripe banana peel was investigated for ethanol production. This study involved chemical characterization, optimization of acid hydrolysis, selection of yeast strain and optimization of fermentative production of ethanol from dried unripe banana peel powder (DUBPP). Ethanol concentration was determined using gas chromatography flame ionization detector (GC-FID). Characterization of DUBPP revealed notably amount of starch (41% w/w), cellulose (9.3% w/w) and protein (8.4% w/w). 49.2% w/w of reducing sugar was produced by acid hydrolysis of DUBPP at optimized conditions. Three yeast strains of Saccharomyces cerevisiae were screened for ethanol conversion efficiency, osmotolerance, ethanol tolerance, thermotolerance, fermentation ability at high temperature and sedimentation rate. Further, fermentation conditions were optimized for maximum ethanol production from acid hydrolysate of DUBPP. At optimized fermentation conditions, 35.5 g/l ethanol was produced using selected strain of Saccharomyces cerevisiae NCIM 3095. Hence, unripe banana peel waste can be good feedstock for ethanol production.

scholarly journals Optimization of baker`s yeast production on grape juice using response surface methodology

2021 ◽  
pp. 89-110
Author(s):  
Mahmood Sawsan ◽  
Ali Ali ◽  
Darwesh Ayhem ◽  
Zam Wissam
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Ammonium Sulfate ◽  
Grape Juice ◽  
Optimal Conditions ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Central Composite Experimental Design ◽  
Kinematic Models

There is an increasing interest in improving biological processes, including fermentation processes, improving fermentation conditions is difficult, as it requires the use of an appropriate improvement method that allows operating the biological fermenter under optimal conditions in order to obtain the largest possible amount of the final product. The aim of this work was to succeed in examples of fermentation conditions to produce the largest possible quantity of dry yeast biomass Saccharomyces cerevisiae using grape juice as the sole carbon source. The optimum values of five factors that have an effect on the production of dry biomass from baker`s yeast were determined. The design of the experiments was carried out using the central composite experimental design (CCD) and the number of experiments according to the design was (54) experiments, the response surface methodology method was used to determine the best possible amount of production of yeast, and has reached (41.44 g/L) after 12 hours of fermentation, under the following optimal conditions (temperature (30.11??), pH (4.75), sugar concentration (158.36 g/L), the ratio of carbon to nitrogen (an essential nutrient for yeast growth ) is (11.9), initial concentration of yeasts (2.5 g/L), the amount of urea was 6.65 g/L and the amount of ammonium sulfate used was 6.65 g/L, so that the concentration of added urea and ammonium sulfate was (50-50)% and the required C/N ratio was achieved, and the used agitation speed was equal to 200 r.p.m during the fermentation process. The fermenter power of the obtained yeast was 470 ml. Three kinematic models (Monod, Verhulst, and Tessier) were also selected for the purpose of studying the kinetic performance of Saccharomyces cerevisiae yeast. Monod and Tessier`s models did not give satisfactory results, while the best results were according to the Verhulst model. Also, the Leudeking Piret model has also been successfully used to predict substrate consumption during fermentation time.

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