Comparative study on five commercial strains of Saccharomyces cerevisiae for wheat ethanol production Comparative study on five commercial strains of ...
Article Sidebar
Main Article Content
Abstract
The Saccharomyces cerevisiae yeast is one of the most widely used eukaryotes in a large variety of industrial processes such as ethanol production. Alcoholic fermentation is one of the critical points. There are salient differences between the yeast strains employed for neutral spirits and those used in whisky, rum, and brandy fermentation. The former white spirit processes aim to minimize the synthesis of volatile compounds. Five commercial strains of Saccharomyces cerevisiae were compared for ethanol production. The appearance and rehydration, bacterial contamination, reproductive ability, fermentation activity and metabolism of yeast were studied. A significant difference was established in the total, viable and dead cell counts: between 15.71×109 and 58.59×109 total cells.g-1 dry product. The levels of bacterial cells were considerably below the permissible limits. Similar reproduction and fermentation activities were found but there were differences in the fermentation dynamics, which is very important for this production. The coefficients of sugar conversion into alcohol were between 0.574 and 0.595. The differences in the substrate utilization and synthesis of certain higher alcohols and acetic acid were established. Some of the commercial strains studied were recommended for wheat ethanol production on the basis of the results of the study.
Article Details
References
Bambalov G. Yeasts and their impact on the hydrogen sulfide aroma in wine (overview). Wine-Growing and Winemaking, 1998, 1: 47-49. [in Bulgarian]
Barbosa C., Falco V., Mendes-Faia A., Mendes-Ferreira A., Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by S. cerevisiae wine strains, Journal de Bioscience and Bioengineering, 2009, 108(2): 99-104. https://doi.org/10.1016/j.jbiosc.2009.02.017
Black K., Walker G. Yeast fermentation for production of neutral distilled spirits. Applied Sciences, 2023, 13(8): 4927. https://doi.org/10.3390/app13084927
Donchev D., Dilcheva M., Kinova V. A Practical Guide to Statistics (Second Edition). Auto Spectrum. 2007, 138 pages. Print ISBN: 978-954-8932-40-0. [in Bulgarian]
Franceschin G., Zamboni, A., Bezzo, F., A. Ethanol from corn: a technical and economical assessment based on different scenarios. Chemical Engineering Research and Design, 2008, 86(5): 488-498. https://doi.org/10.1016/j.cherd.2008.01.001
Fernandes F., Souza E., Carneiro L., Silva J., Souza J., Batista J.. Current ethanol production requirements for the yeast Saccharomyces cerevisiae. International Journal of Microbiology, 2022, 2022(8): 7878830. https://doi.org/10.1155/2022/7878830
Fugelsang K., Edwards C. Wine microbiology. Practical applications and procedures (Second Editon). Springer. 2007, pages 394. eBook ISBN978-0-387-33349-6 Available at: https://link.springer.com/book/10.1007/978-0-387-33349-6#about-this-book
Herraiz T., Ough C. Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice. American Journal of Enology and Viticulture, 1993, 44(1): 41-48. https://doi.org/10.5344/ajev.1993.44.1.41
Iarovenko V., Marinchenko V., Smirnov V., Ustinnikov B., Tsigankov P., Shvets V., Belov N. Alcohol Technology. Colos-Press. 2002, pages 464. Print ISBN: 5-901705-08-4 [in Russian]
International Organisation of Vine and Wine. Compendium of International Methods of Wine and Must Analysis. OIV. 2023, pages 1679. ISBN: 978-2-85038-068-6 Available at: https://www.oiv.int/sites/default/files/publication/2023-05/Compendium%20MA%20complet_EN.pdf
Ivanov T., Gerov S., Yankov A., Bambalov G., Tonchev T., Nachkov D., Marinov М. Practicum in Wine Technology (First Edition). Hristo G. Danov. 1979, pages 530. [in Bulgarian]
Jacques K., Lyons T., Kelsall D. The Alcohol Textbook (Forth Edition). Nottingham University Press. 2003, pages 448. Print ISBN 1-897676-13-1
Kosaric N., Pieper H., Vardar-Sukan F. The Biotechnology of Ethanol. Classical and Future Applications (First Edition). Wiley-VCH. 2001, pages 244. ISBN: 3-527-30199-2
Lakatošová J., Priesolová L., DokuPiLová I., Yoncheva T., Šmogrovičová D., Pátková J. Classical oenological parameters and concentration of selected higher alcohols and esters in traditional fermented Slovakian and Bulgarian wines. Journal of Food and Nutrition Research, 2016, 55(1): 1-10. Available at: https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=55&article=1993
Liti G., Carter D., Moses A. et al. Population genomics of domestic and wild yeasts. Nature, 2009, 458(7236): 337-341. https://doi.org/10.1038%2Fnature07743
Mukhtar K., Asgher M., Afghan S., Hussain K., Zia-ul-Hussnain S. Comparative study on two commercial strains of Saccharomyces cerevisiae for optimum ethanol production on industrial scale ethanol production on industrial scale. BioMed Research International, 2010, 2010(4): 419586. https://doi.org/10.1155/2010/419586
Nissen T., Hamann C., Kielland-Brandt M., Nielsen J., Villadsen J. Anaerobic and aerobic batch cultivations of Saccharomyces cerevisiae mutants impaired in glycerol synthesis. Yeast, 2000, 16(5): 463-474. https://doi.org/10.1002/(SICI)1097-0061(20000330)16:5%3C463::AID-YEA535%3E3.0.CO;2-3
Parapouli M., Vasileiadis A., Afendra A., Hatziloukas E. Saccharomyces cerevisiae and its industrial applications. AIMS Microbiology, 2020, 6(1): 1-31. https://doi.org/10.3934/microbiol.2020001
Pauley M., Maskell D. Mini-review: The role of Saccharomyces cerevisiae in the production of gin and vodka. Beverages, 2017, 1(3): 0013. https://doi.org/10.3390/beverages3010013
Spor A., Nidelet T., Simon J., Bourgais A., Vienne D., Sicard D. Niche-driven evolution of metabolic and life-history strategies in natural and domesticated populations of Saccharomyces cerevisiae. BMC Evolutionary Biology, 2009, 9(12): 296-312. https://doi.org/10.1186/1471-2148-9-296
Thomas C., Boulton R., Silacci M., Gubler W. The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation. American Journal of Enology and Viticulture, 1993, 44(2): 211-216. https://doi.org/10.5344/ajev.1993.44.2.211
Torrea D., Fraile P, Garde T., Ancin C. Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands. Food Control, 2003, 14(8): 556-571. https://doi.org/10.1016/S0956-7135(02)00146-9
Tsvetanov O., Luchev S, Angelova Zh. Enological characteris significanсe of some wine yeast strains. Wine-Growing and Winemaking, 1990, (1): 10-11; 15-16. [in Bulgarian]
Walker G. Yeast Vitality and Stress Responses: Novel Investigative Approaches. In: Yeast Flocculation, Vitality and Viability (A. Speers Ed). The American Society of Brewing Chemists. 2012, pp. 85-96. ISBN 978-0-9787726-4-2 Available at: https://rke.abertay.ac.uk/en/publications/yeast-vitality-and-stress-responses-novel-investigative-approache
Walker G. Physiology of ethanol-producing yeasts. In: The Alcohol Textbook (Sixth Edition). Lallemand Biofuels & Distilled Spirits. 2017, pp. 257-271. ISBN 9780692930885 Available at: https://rke.abertay.ac.uk/en/publications/physiology-of-ethanol-producing-yeasts
Walker G., Walker R. Enhancing yeast alcoholic fermentations (Chapter Three). Advances in Applied Microbiology, 2018, 105(1): 87-129. https://doi.org/10.1016/bs.aambs.2018.05.003
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102