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Sterczyńska M, Stachnik M, Poreda A, Pużyńska K, Piepiórka-Stepuk J, Fiutak G, Jakubowski M. Ionic composition of beer worts produced with selected unmalted grains. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110348] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Metal and Phosphate Ions Show Remarkable Influence on the Biomass Production and Lipid Accumulation in Oleaginous Mucor circinelloides. J Fungi (Basel) 2020; 6:jof6040260. [PMID: 33143254 PMCID: PMC7711463 DOI: 10.3390/jof6040260] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 10/24/2020] [Accepted: 10/27/2020] [Indexed: 12/23/2022] Open
Abstract
The biomass of Mucor circinelloides, a dimorphic oleaginous filamentous fungus, has a significant nutritional value and can be used for single cell oil production. Metal ions are micronutrients supporting fungal growth and metabolic activity of cellular processes. We investigated the effect of 140 different substrates, with varying amounts of metal and phosphate ions concentration, on the growth, cell chemistry, lipid accumulation, and lipid profile of M. circinelloides. A high-throughput set-up consisting of a Duetz microcultivation system coupled to Fourier transform infrared spectroscopy was utilized. Lipids were extracted by a modified Lewis method and analyzed using gas chromatography. It was observed that Mg and Zn ions were essential for the growth and metabolic activity of M. circinelloides. An increase in Fe ion concentration inhibited fungal growth, while higher concentrations of Cu, Co, and Zn ions enhanced the growth and lipid accumulation. Lack of Ca and Cu ions, as well as higher amounts of Zn and Mn ions, enhanced lipid accumulation in M. circinelloides. Generally, the fatty acid profile of M. circinelloides lipids was quite consistent, irrespective of media composition. Increasing the amount of Ca ions enhanced polyphosphates accumulation, while lack of it showed fall in polyphosphate.
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Potential Applicability of Cocoa Pulp ( Theobroma cacao L) as an Adjunct for Beer Production. ScientificWorldJournal 2020; 2020:3192585. [PMID: 32934606 PMCID: PMC7484685 DOI: 10.1155/2020/3192585] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 07/17/2020] [Indexed: 01/13/2023] Open
Abstract
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.
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Zdaniewicz M, Satora P, Pater A, Bogacz S. Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production. Biomolecules 2020; 10:biom10020256. [PMID: 32046171 PMCID: PMC7072388 DOI: 10.3390/biom10020256] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 11/16/2022] Open
Abstract
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.
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Eliodório KP, Cunha GCDGE, Müller C, Lucaroni AC, Giudici R, Walker GM, Alves SL, Basso TO. Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. ADVANCES IN APPLIED MICROBIOLOGY 2019; 109:61-119. [PMID: 31677647 DOI: 10.1016/bs.aambs.2019.10.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the predominant product of industrial biotechnology, will be presented. More specifically, we have selected industries focused in producing bioethanol, beer and wine. In these bioprocesses, yeasts from the genus Saccharomyces are still the main players, with Saccharomyces cerevisiae recognized as the preeminent industrial ethanologen. However, the growing demand for new products has opened the door to diverse yeasts, including non-Saccharomyces strains. Furthermore, the development of synthetic media that successfully simulate industrial fermentation medium will be discussed along with a general overview of yeast fermentation modeling.
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Affiliation(s)
| | | | - Caroline Müller
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Ana Carolina Lucaroni
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Reinaldo Giudici
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil
| | | | - Sérgio Luiz Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Thiago Olitta Basso
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil.
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Lino FSDO, Basso TO, Sommer MOA. A synthetic medium to simulate sugarcane molasses. BIOTECHNOLOGY FOR BIOFUELS 2018; 11:221. [PMID: 30127851 PMCID: PMC6086992 DOI: 10.1186/s13068-018-1221-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 07/31/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND Developing novel microbial cell factories requires careful testing of candidates under industrially relevant conditions. However, this frequently occurs late during the strain development process. The availability of laboratory media that simulate industrial-like conditions might improve cell factory development, as they allow for strain construction and testing in the laboratory under more relevant conditions. While sugarcane molasses is one of the most important substrates for the production of biofuels and other bioprocess-based commodities, there are no defined media that faithfully simulate it. In this study, we tested the performance of a new synthetic medium simulating sugarcane molasses. RESULTS Laboratory scale simulations of the Brazilian ethanol production process, using both sugarcane molasses and our synthetic molasses (SM), demonstrated good reproducibility of the fermentation performance, using yeast strains, PE-2 and Ethanol Red™. After 4 cycles of fermentation, the final ethanol yield (gp gs-1) values for the SM ranged from 0.43 ± 0.01 to 0.44 ± 0.01 and from 0.40 ± 0.01 to 0.46 ± 0.01 for the molasses-based fermentations. The other fermentation parameters (i.e., biomass production, yeast viability, and glycerol and acetic acid yield) were also within similar value ranges for all the fermentations. Sequential pairwise competition experiments, comparing industrial and laboratory yeast strains, demonstrated the impact of the media on strain fitness. After two sequential cocultivations, the relative abundance of the laboratory yeast strain was 5-fold lower in the SM compared to the yeast extract-peptone-dextrose medium, highlighting the importance of the media composition on strain fitness. CONCLUSIONS Simulating industrial conditions at laboratory scale is a key part of the efficient development of novel microbial cell factories. In this study, we have developed a synthetic medium that simulated industrial sugarcane molasses media. We found good agreement between the synthetic medium and the industrial media in terms of the physiological parameters of the industrial-like fermentations.
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Affiliation(s)
- Felipe Senne de Oliveira Lino
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitovert 220, 2800 Kongens Lyngby, Denmark
| | - Thiago Olitta Basso
- Department of Chemical Engineering, Polytechnic School, University of São Paulo, Av. Professor Lineu Prestes, 580 São Paulo, Brazil
| | - Morten Otto Alexander Sommer
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitovert 220, 2800 Kongens Lyngby, Denmark
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Walker GM, Walker RSK. Enhancing Yeast Alcoholic Fermentations. ADVANCES IN APPLIED MICROBIOLOGY 2018; 105:87-129. [PMID: 30342724 DOI: 10.1016/bs.aambs.2018.05.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The production of ethanol by yeast fermentation represents the largest of all global biotechnologies. Consequently, the yeast Saccharomyces cerevisiae is the world's premier industrial microorganism, which is responsible not only for the production of alcoholic beverages, including beer, wine, and distilled spirits, but also for the billions of liters of bioethanol produced annually for use as a renewable transportation fuel. Although humankind has exploited the fermentative activities of yeasts for millennia, many aspects of alcohol fermentation remain poorly understood. This chapter will review some of the key considerations in optimizing industrial alcohol fermentations with a particular emphasis on enhancement opportunities involving cell physiology and strain engineering of the major microbial ethanologen, the yeast S. cerevisiae.
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Affiliation(s)
- Graeme M Walker
- School of Science, Engineering & Technology, Abertay University, Dundee, Scotland, United Kingdom
| | - Roy S K Walker
- Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia
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Zhao H, Li J, Wang J, Xu X, Xian M, Liu H, Zhang H. Calcium Supplementation Abates the Inhibition Effects of Acetic Acid on Saccharomyces cerevisiae. Appl Biochem Biotechnol 2016; 181:1573-1589. [PMID: 27878508 DOI: 10.1007/s12010-016-2303-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Accepted: 10/23/2016] [Indexed: 11/25/2022]
Abstract
The toxic level of acetic acid could be released during the pretreatment of lignocellulosic biomass, and an economical method was reported to minimize the acidic stress on the fermentation of Saccharomyces cerevisiae by cation supplementation. A dose-dependent protection of Ca2+ was monitored, and the optimal concentration of Ca2+ was 8 mM under 4.5 g/L acetic acid stress. The activities of catalase and superoxide dismutase of yeast cells supplemented with optimal Ca2+ increased by 18.6 and 27.3 %, respectively, coupling with an obvious decrease of reactive oxygen species content. Cell viability also performed a significant increase from 52.4 % (without Ca2+ addition) to 73.56 % (with 8 mM Ca2+ addition). No significant improvements were found in the bioethanol yields by Ca2+ supplementation; however, the fermentation time was shortened by about 8 h obviously. Our results illustrated that the Ca2+ supplementation could be an economical method to make the bioethanol production more efficient and cost-effective.
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Affiliation(s)
- Hongwei Zhao
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Jingyuan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, SP, People's Republic of China
| | - Jiming Wang
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Xin Xu
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Mo Xian
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Huizhou Liu
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Haibo Zhang
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China.
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de Souza RB, de Menezes JAS, de Souza RDFR, Dutra ED, de Morais MA. Mineral composition of the sugarcane juice and its influence on the ethanol fermentation. Appl Biochem Biotechnol 2014; 175:209-22. [PMID: 25248994 DOI: 10.1007/s12010-014-1258-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Accepted: 09/11/2014] [Indexed: 10/24/2022]
Abstract
In the present work, we evaluated the mineral composition of three sugarcane varieties from different areas in northeast Brazil and their influence on the fermentation performance of Saccharomyces cerevisiae. The mineral composition was homogeneous in the different areas investigated. However, large variation coefficients were observed for concentrations of copper, magnesium, zinc and phosphorus. Regarding the fermentation performances, the sugarcane juices with the highest magnesium concentration showed the highest ethanol yield. Synthetic media supplemented with magnesium also showed the highest yield (0.45 g g(-1)) while the excess of copper led to the lowest yield (0.35 g g(-1)). According to our results, the magnesium is the principal responsible for the increase on the ethanol yield, and it also seems to be able to disguise the inhibitory effects of the toxic minerals present in the sugarcane juice.
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Affiliation(s)
- Rafael Barros de Souza
- Interdepartmental Research Group in Metabolic Engineering, Department of Genetics, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235, 50670-901, Recife, PE, Brazil
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Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiol 2010; 27:403-12. [DOI: 10.1016/j.fm.2009.11.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2009] [Revised: 11/05/2009] [Accepted: 11/18/2009] [Indexed: 11/18/2022]
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Lodolo EJ, Kock JLF, Axcell BC, Brooks M. The yeast Saccharomyces cerevisiae- the main character in beer brewing. FEMS Yeast Res 2008; 8:1018-36. [PMID: 18795959 DOI: 10.1111/j.1567-1364.2008.00433.x] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.
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Application of a Statistical Technique to Investigate Calcium, Sodium, and Magnesium Ion Effect in Yeast Fermentation. Appl Biochem Biotechnol 2008; 152:326-33. [DOI: 10.1007/s12010-008-8327-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2007] [Accepted: 07/17/2008] [Indexed: 10/21/2022]
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Tosun A, Ergun M. Effect of Zeolite NaY and Ca-Montmorillonite on Ethanol Production Using Synthetic Molasses. Appl Biochem Biotechnol 2008; 144:161-8. [DOI: 10.1007/s12010-007-8097-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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