Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation

Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.

Download Full-text

Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.690-693.1345 ◽

2013 ◽

Vol 690-693 ◽

pp. 1345-1349

Author(s):

Wei Xu ◽

Jing Wang ◽

Da Wei Zhang

Keyword(s):

Saccharomyces Cerevisiae ◽

Sensory Evaluation ◽

Ethanol Concentration ◽

Ethanol Yield ◽

Spontaneous Fermentation ◽

Wine Making ◽

Yeast Strains ◽

Orange Wine

Four preponderant yeast strains (GJ01, GJ02, GJ03 and GJ04) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of GJ03 was the highest and its using rapidity of the sugar was the most quickly. GJ03 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae GJ03. The orange wine fermented associated by Saccharomyces cerevisiae GJ03 was the best in quality by sensory evaluation among all orange wines whose ethanol concentration was 9.06% (v/v).

Download Full-text

Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽

10.3390/fermentation7010031 ◽

2021 ◽

Vol 7 (1) ◽

pp. 31

Author(s):

Pilar Blanco ◽

María Vázquez-Alén ◽

Teresa Garde-Cerdán ◽

Mar Vilanova

Keyword(s):

Saccharomyces Cerevisiae ◽

Pilot Scale ◽

Sensory Level ◽

Wine Aroma ◽

Nw Spain ◽

Volatile Phenols ◽

Yeast Saccharomyces Cerevisiae ◽

Spontaneous Fermentation ◽

Autochthonous Yeast ◽

Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

Download Full-text

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

Fermentation ◽

10.3390/fermentation4030059 ◽

2018 ◽

Vol 4 (3) ◽

pp. 59 ◽

Cited By ~ 8

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.

Download Full-text

Ethanol Production from Nondetoxified Dilute-Acid Lignocellulosic Hydrolysate by Cocultures of Saccharomyces cerevisiae Y5 and Pichia stipitis CBS6054

Biotechnology Research International ◽

10.1155/2012/656371 ◽

2012 ◽

Vol 2012 ◽

pp. 1-6 ◽

Cited By ~ 13

Author(s):

Ping Wan ◽

Dongmei Zhai ◽

Zhen Wang ◽

Xiushan Yang ◽

Shen Tian

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethanol Production ◽

Ethanol Concentration ◽

Ethanol Yield ◽

Synthetic Medium ◽

Pichia Stipitis ◽

Dilute Acid ◽

Acid Hydrolysate ◽

Issatchenkia Orientalis ◽

Final Ethanol Concentration

Saccharomyces cerevisiae Y5 (CGMCC no. 2660) and Issatchenkia orientalis Y4 (CGMCC no. 2159) were combined individually with Pichia stipitis CBS6054 to establish the cocultures of Y5 + CBS6054 and Y4 + CBS6054. The coculture Y5 + CBS6054 effectively metabolized furfural and HMF and converted xylose and glucose mixture to ethanol with ethanol concentration of 16.6 g/L and ethanol yield of 0.46 g ethanol/g sugar, corresponding to 91.2% of the maximal theoretical value in synthetic medium. Accordingly, the nondetoxified dilute-acid hydrolysate was used to produce ethanol by co-culture Y5 + CBS6054. The co-culture consumed glucose along with furfural and HMF completely in 12 h, and all xylose within 96 h, resulting in a final ethanol concentration of 27.4 g/L and ethanol yield of 0.43 g ethanol/g sugar, corresponding to 85.1% of the maximal theoretical value. The results indicated that the co-culture of Y5 + CBS6054 was a satisfying combination for ethanol production from non-detoxified dilute-acid lignocellulosic hydrolysates. This co-culture showed a promising prospect for industrial application.

Download Full-text

Comparison of Bacterial and Yeast Ethanol Fermentation Yield from Rice Straw

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.347-353.2541 ◽

2011 ◽

Vol 347-353 ◽

pp. 2541-2544

Author(s):

Benjarat Laobussararak ◽

Warawut Chulalaksananukul ◽

Orathai Chavalparit

Keyword(s):

Saccharomyces Cerevisiae ◽

Enzymatic Hydrolysis ◽

Rice Straw ◽

Zymomonas Mobilis ◽

Ethanol Yield ◽

Sugar Content ◽

Alkali Pretreatment ◽

Yeast Saccharomyces Cerevisiae ◽

Pretreatment Condition ◽

Theoretical Yield

This study was to investigate the fermentation of rice straw using various microorganisms, i.e., the bacterium Zymomonas mobilis, a distillery yeast Saccharomyces cerevisiae and a co-culture of Zymomonas mobilis and Saccharomyces cerevisiae. Rice straw was pretreated with alkaline and followed by enzymatic hydrolysis using cellulase before fermentation by the bacterium and a distillery yeast. Results show that alkali pretreatment is appropriate for rice straw since this pretreatment condition can produce the maximum cellulose of 88.96% and reducing sugar content of 9.18 g/l. Furthermore, the ethanol yield after enzymatic hydrolysis (expressed as % theoretical yield) was 15.94-19.73% for the bacterium, 20.48-35.70% for yeast and 21.56-29.89% for co-culture. Therefore, the distillery yeast was a suitable microorganism for ethanol production from rice straw.

Download Full-text

A Novel Laboratory Activity for Teaching about the Evolution of Multicellularity

The American Biology Teacher ◽

10.1525/abt.2014.76.2.3 ◽

2014 ◽

Vol 76 (2) ◽

pp. 81-87 ◽

Cited By ~ 6

Author(s):

William C. Ratcliff ◽

Allison Raney ◽

Sam Westreich ◽

Sehoya Cotner

Keyword(s):

Saccharomyces Cerevisiae ◽

Assessment Instruments ◽

Liquid Media ◽

Yeast Saccharomyces Cerevisiae ◽

Laboratory Activity ◽

Evolution Of Complexity ◽

Yeast Strains

The evolution of complexity remains one of the most challenging topics in biology to teach effectively. We present a novel laboratory activity, modeled on a recent experimental breakthrough, in which students experimentally evolve simple multicellularity using single-celled yeast (Saccharomyces cerevisiae). By simply selecting for faster settling through liquid media, yeast evolve to form snowflake-shaped multicelled clusters that continue to evolve as multicellular individuals. We present core experimental and curriculum tools, including discussion topics and assessment instruments, and provide suggestions for teacher customization. Prelab and postlab assessments demonstrate that this lab effectively teaches fundamental concepts about the transition to multicellularity. Yeast strains, the student lab manual, and an introductory presentation are available free of charge.

Download Full-text

Fermentation of irradiated sugarcane must

Scientia Agricola ◽

10.1590/s0103-90162003000400011 ◽

2003 ◽

Vol 60 (4) ◽

pp. 677-681 ◽

Cited By ~ 4

Author(s):

André Ricardo Alcarde ◽

Júlio Marcos Melges Walder ◽

Jorge Horii

Keyword(s):

Saccharomyces Cerevisiae ◽

Gamma Radiation ◽

Dose Rate ◽

Ethanol Yield ◽

Ethanolic Fermentation ◽

Yeast Saccharomyces Cerevisiae ◽

Efficient Treatment ◽

Yeast Viability ◽

Volatile Acidity ◽

Lethal Doses

Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the genera Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated; yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%.

Download Full-text

Bioethanol Production from Date Seed Cellulosic Fraction Using Saccharomyces cerevisiae

Separations ◽

10.3390/separations7040067 ◽

2020 ◽

Vol 7 (4) ◽

pp. 67

Author(s):

Fatma Bouaziz ◽

Amal Ben Abdeddayem ◽

Mohamed Koubaa ◽

Francisco J. Barba ◽

Khawla Ben Jeddou ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Date Palm ◽

Alcoholic Fermentation ◽

Ethanol Yield ◽

Sugar Content ◽

Biomass Concentration ◽

Chemical Compositions ◽

Yeast Saccharomyces Cerevisiae ◽

Total Reducing Sugars ◽

Pre Treatment

This study investigates the feasibility of producing ethanol from date palm seeds. The chemical compositions of three varieties of date seeds were first studied, showing mainly the presence of cellulose and hemicellulose. Ethanol was produced after a pre-treatment of date seeds using acid hydrolysis to extract the cellulosic fraction and to remove the lignin. Producing ethanol by fermentation was performed using the yeast Saccharomyces cerevisiae for 24 h, during which ethanol yield, biomass concentration, and total reducing sugars were recorded. The results obtained showed that the sugar content decreased over time, while ethanol production increased. Indeed, date seeds gave the highest ethanol concentration of 21.57 g/L after 6 h of alcoholic fermentation. These findings proved the feasibility of producing ethanol from date seeds.

Download Full-text

Effects of lactic acid bacteria and Saccharomyces cerevisiae on growth of Aspergillus westerdijkiae and ochratoxin A production and toxicity

World Mycotoxin Journal ◽

10.3920/wmj2013.1588 ◽

2014 ◽

Vol 7 (3) ◽

pp. 313-320 ◽

Cited By ~ 1

Author(s):

M. Piotrowska ◽

J. Roszak ◽

M. Stańczyk ◽

J. Palus ◽

E. Dziubałtowska ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ochratoxin A ◽

Fungal Growth ◽

Lactobacillus Brevis ◽

Yeast Saccharomyces Cerevisiae ◽

Bacteria Growth ◽

Yeast Strains ◽

Aspergillus Westerdijkiae

The aim of this study was to examine three strains of the yeast Saccharomyces cerevisiae and three strains of lactic acid bacteria belonging to the genus Lactobacillus for their antifungal activity against the ochratoxin A producer Aspergillus westerdijkiae, as well as for their effect on OTA genotoxicity and cytotoxicity. When inoculated simultaneously, fungal growth was completely inhibited by S. cerevisiae. In the case of lactic acid bacteria, growth inhibition also occurred but to a less extent. A significant decrease in toxin production in co-culture with the yeast strains and LAB was observed. The supernatant of 24-h-old cultures of yeast strains in medium with OTA did not influence significantly the viability of porcine kidney epithelial LLC-PK1 cell line, whereas the supernatant from the LAB increased the viability compared to the control. Regarding genotoxicity, a decreased fragmentation of DNA was observed in the presence of the supernatant from wine and brewing yeasts, and Lactobacillus brevis strains. Based on the results obtained, it might be concluded that S. cerevisiae yeasts and lactic acid bacteria could be used to minimise the negative effect of OTA on humans and animals.

Download Full-text

The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1048.476 ◽

2022 ◽

Vol 1048 ◽

pp. 476-484

Author(s):

Vo Ngoc An ◽

Van Thinh Pham ◽

Vinh Long Do ◽

Nguyen Quoc Duy ◽

Thu Thuy Dang ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Sugar Content ◽

Yeast Growth ◽

Anaerobic Conditions ◽

Wine Production ◽

Fermentation Time ◽

Artocarpus Heterophyllus ◽

Yeast Cultures ◽

Yeast Strains ◽

High Sugar Content

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Download Full-text