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.

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 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.

scholarly journals Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 126
Author(s):  
Jesse J. Aplin ◽  
Victoria D. Paup ◽  
Carolyn F. Ross ◽  
Charles G. Edwards
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Titratable Acidity ◽  
Commercial Application ◽  
Metschnikowia Pulcherrima ◽  
Sequential Inoculation ◽  
Steel Tanks ◽  
Sensory Profiles ◽  
Saccharomyces Yeasts ◽  
Grape Musts

Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated with Metschnikowia pulcherrima strains P01A016 or NS-MP or Meyerozyma guilliermondii P40D002 with S. cerevisiae Syrah added after three days. After fermentation, wines with Mt. pulcherrima contained 13.8% (P01A016) or 13.9% (NS-MP) v/v ethanol, respectively, amounts which were lower than in wines with S. cerevisiae alone (14.9% v/v). Delayed inoculation of must with S. cerevisiae (day 3) or musts with My. guilliermondii contained elevated concentrations of ethyl acetate (145 and 148 mg/L, respectively), concentrations significantly higher than those with S. cerevisiae inoculated on day 0 or with either strain of Mt. pulcherrima. Descriptive sensory analysis revealed a significant effect due to panelist but not due to Mt. pulcherrima or My. guilliermondii. This research indicates the potential for commercial application of these yeasts towards the production of reduced alcohol wines but without imparting negative sensory attributes.

scholarly journals Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

2021 ◽  
Author(s):  
Angela Capece ◽  
Angela Pietrafesa ◽  
Gabriella Siesto ◽  
Rocchina Pietrafesa ◽  
Victor Garrigos ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Glucose Repression ◽  
Grape Juice ◽  
Defined Medium ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Zygosaccharomyces Bailii ◽  
Sequential Inoculation ◽  
Saccharomyces Yeasts

The bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae, but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in ways not well understood. In this study, some of such non-conventional yeasts were screened as mixed starter cultures in a fermentation defined medium in both simultaneous and sequential inoculations. One strain of Starmerella bacillaris and another of Zygosaccharomyces bailii were chosen by their distinct phenotypic footprint and their ability to reduce ethanol levels at the end of fermentation, particularly during simultaneous vinification. S. bacillaris losses viability strongly at the end of mixed fermentation, while Z. bailii remains viable until the end of vinification. Interestingly, for most non-Saccharomyces yeasts, simultaneous inoculation helps for survival at the end of fermentation compared to sequential inoculation. S. cerevisiae viability was unchanged by the presence of the either yeast. Characterization of both strains indicates that S. bacillaris behavior is overall more different from S. cerevisiae than Z. bailii. S. bacillaris has a less strict glucose repression mechanism and molecular markers like catabolite repression kinase Snf1 is quite different in size. Besides, S. cerevisiae transcriptome changes to a bigger degree in the presence of S. bacillaris than when inoculated with Z. bailii. S. bacillaris induces the translation machinery and repress vesicular transport. Both non-Saccharomyces yeast induce S. cerevisiae glycolytic genes, and that may be related to ethanol lowering, but there are specific aspects of carbon-related mechanisms between strains: Z. bailii presence increases the stress-related polysaccharides trehalose and glycogen while S. bacillaris induces gluconeogenesis genes.

scholarly journals Improvement of Phytase Activity by a New Saccharomyces cerevisiae Strain Using Statistical Optimization

2011 ◽  
Vol 2011 ◽  
pp. 1-6 ◽  
Author(s):  
Edi Franciele Ries ◽  
Gabriela Alves Macedo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Carbon Source ◽  
Culture Medium ◽  
Growth Conditions ◽  
Statistical Optimization ◽  
Phytase Activity ◽  
Phytase Production ◽  
Sodium Phytate ◽  
Full Factorial

Using statistical optimization, we enhanced the activity of phytase by a new Saccharomyces cerevisiae strain cultured in mineral medium. Concentrations of carbon source and inducer of phytase production were optimized using a 22 full factorial CCD and response surface methodology (RSM). Urea was fixed as nitrogen source in culture medium (0.15%, w/v). The culture medium consisting of 2.5% sucrose and 0.5% sodium phytate optimally supported the maximum phytase activity. In addition, we found that culture of the yeast at 35°C with shaking at 150 rpm supports maximum phytase production. The validity of this model was verified by culturing the organisms in flasks on a shaker. Using the optimized media and growth conditions, we obtained a 10-fold improvement in the production of phytase by S. cerevisiae.

Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Neculai Catalin Lungu ◽  
Maria Alexandroaei
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Kinetic Model ◽  
Economic Efficiency ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Global Temperature ◽  
Medium Temperature ◽  
Biotechnological Process

The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.

Renewable Energy from Agricultural Waste

2018 ◽  
Vol 69 (6) ◽  
pp. 1363-1366 ◽  
Author(s):  
Stefania Daniela Bran ◽  
Petre Chipurici ◽  
Mariana Bran ◽  
Alexandru Vlaicu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gas Chromatography ◽  
Continuous Flow ◽  
Laboratory Experiments ◽  
Fermentation Process ◽  
Flow Reactor ◽  
Agricultural Waste ◽  
Continuous Flow Reactor ◽  
Natural Support ◽  
Co2 Flow

This paper has aimed at evaluating the concentration of bioethanol obtained using sunflower stem as natural support, molasses as carbon source and Saccharomyces cerevisiae yeast in a continuous flow reactor. The natural support was tested to investigate the immobilization/growth of S. cerevisiae yeast. The concentration of bioethanol produced by fermentation was analyzed by gas chromatography using two methods: aqueous solutions and extraction in organic phase. The CO2 flow obtained during the fermentation process was considered to estimate when the yeast was deactivated. The laboratory experiments have highlighted that the use of plant-based wastes to bioconversion in ethanol could be a non-pollutant and sustainable alternative.

scholarly journals Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 724
Author(s):  
Miguel L. Sousa-Dias ◽  
Vanessa Branco Paula ◽  
Luís G. Dias ◽  
Letícia M. Estevinho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sodium Alginate ◽  
Fermentation Process ◽  
Immobilized Cells ◽  
Alginate Beads ◽  
Production Medium ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
The Matrix ◽  
Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

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