The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with ... View Full Text


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Article Info

DATE

2012-03

AUTHORS

Luciana Filgueira Pereira, Ana Paula Guarnieri Bassi, Simoni Helena Avansini, Adauto Gomes Barbosa Neto, Bereneuza Tavares Ramos Valente Brasileiro, Sandra Regina Ceccato-Antonini, Marcos Antonio de Morais

ABSTRACT

The yeast Dekkera bruxellensis plays an important role in industrial fermentation processes, either as a contaminant or as a fermenting yeast. In this study, an analysis has been conducted of the fermentation characteristics of several industrial D. bruxellensis strains collected from distilleries from the Southeast and Northeast of Brazil, compared with Saccharomyces cerevisiae. It was found that all the strains of D. bruxellensis showed a lower fermentative capacity as a result of inefficient sugar assimilation, especially sucrose, under anaerobiosis, which is called the Custer effect. In addition, most of the sugar consumed by D. bruxellensis seemed to be used for biomass production, as was observed by the increase of its cell population during the fermentation recycles. In mixed populations, the surplus of D. bruxellensis over S. cerevisiae population could not be attributed to organic acid production by the first yeast, as previously suggested. Moreover, both yeast species showed similar sensitivity to lactic and acetic acids and were equally resistant to ethanol, when added exogenously to the fermentation medium. Thus, the effects that lead to the employment of D. bruxellensis in an industrial process and its effects on the production of ethanol are multivariate. The difficulty of using this yeast for ethanol production is that it requires the elimination of the Custer effect to allow an increase in the assimilation of sugar under anaerobic conditions. More... »

PAGES

529-539

References to SciGraph publications

  • 1995-02. Effects of acetic acid on growth and fermentative activity of Saccharomyces cerevisiae in BIOTECHNOLOGY LETTERS
  • 2010-07. Fermentation characteristics of Dekkera bruxellensis strains in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2011-08. Dekkera/Brettanomyces yeasts for ethanol production from renewable sources under oxygen-limited and low-pH conditions in JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
  • 1984-05. Inhibition of fermentation and growth in batch cultures of the yeast Brettanomyces intermedius upon a shift from aerobic to anaerobic conditions (Custers effect) in ANTONIE VAN LEEUWENHOEK
  • 2003-06. Growth and fermentation behaviour of Brettanomyces/Dekkera yeasts under different conditions of aerobiosis in WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
  • 2005-03. Growth rates of Dekkera/Brettanomyces yeasts hinder their ability to compete with Saccharomyces cerevisiae in batch corn mash fermentations in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2005-10. Isolation by genetic and physiological characteristics of a fuel-ethanol fermentative Saccharomyces cerevisiae strain with potential for genetic manipulation in JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
  • 2011-06. The ability to use nitrate confers advantage to Dekkera bruxellensis over S. cerevisiae and can explain its adaptation to industrial fermentation processes in ANTONIE VAN LEEUWENHOEK
  • 2003-04. Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2011-09. Parallel evolution of the make–accumulate–consume strategy in Saccharomyces and Dekkera yeasts in NATURE COMMUNICATIONS
  • 2008-04. Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process in CURRENT MICROBIOLOGY
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    http://scigraph.springernature.com/pub.10.1007/s10482-011-9662-2

    DOI

    http://dx.doi.org/10.1007/s10482-011-9662-2

    DIMENSIONS

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    PUBMED

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