Academic literature on the topic 'High sugar fermentation; Saccharomyces cerevisiae'
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Journal articles on the topic "High sugar fermentation; Saccharomyces cerevisiae"
Arrizon, Javier, and Anne Gschaedler. "Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process." Canadian Journal of Microbiology 48, no. 11 (November 1, 2002): 965–70. http://dx.doi.org/10.1139/w02-093.
Full textHenderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo, and David E. Block. "Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae." Applied and Environmental Microbiology 79, no. 17 (June 28, 2013): 5345–56. http://dx.doi.org/10.1128/aem.01144-13.
Full textBely, Marina, Isabelle Masneuf-Pomarède, and Denis Dubourdieu. "Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation." OENO One 39, no. 4 (December 31, 2005): 191. http://dx.doi.org/10.20870/oeno-one.2005.39.4.886.
Full textWang, Xuzeng, Zhaogai Wang, and Tao Feng. "Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine." Molecules 27, no. 2 (January 14, 2022): 512. http://dx.doi.org/10.3390/molecules27020512.
Full textLe Thuong, Hoang Thi, Tran Thi Thuy, and Nguyen Quang Hao. "IMPROVEMENT OF THE ETHANOL PRODUCTION OF SACCHAROMYCES CEREVISIAE D8 BY THE RANDOM MUTAGENESIS." Vietnam Journal of Biotechnology 16, no. 2 (December 17, 2018): 337–44. http://dx.doi.org/10.15625/1811-4989/16/2/13446.
Full textVaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (June 1, 2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.
Full textCarpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto, and Jesus Simal-Gandara. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (December 27, 2020): 51. http://dx.doi.org/10.3390/foods10010051.
Full textVucurovic, Vesna, and Radojka Razmovski. "Ethanol fermentation of molasses by Saccharomyces cerevisiae cells immobilized onto sugar beet pulp." Acta Periodica Technologica, no. 43 (2012): 325–33. http://dx.doi.org/10.2298/apt1243325v.
Full textOláhné Horváth, Borbála, Diána Nyitrainé Sárdy, Nikolett Kellner, and Ildikó Magyar. "Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris." Food Technology and Biotechnology 58, no. 1 (April 22, 2020): 76–83. http://dx.doi.org/10.17113/ftb.58.01.20.6461.
Full textRantsiou, Kalliopi, Paola Dolci, Simone Giacosa, Fabrizio Torchio, Rosanna Tofalo, Sandra Torriani, Giovanna Suzzi, Luca Rolle, and Luca Cocolin. "Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations." Applied and Environmental Microbiology 78, no. 6 (January 13, 2012): 1987–94. http://dx.doi.org/10.1128/aem.06768-11.
Full textDissertations / Theses on the topic "High sugar fermentation; Saccharomyces cerevisiae"
Riess, Julien. "Intensification de la brique « fermentation alcoolique » de substrats betteraviers (et autres substrats) pour la production d’éthanol." Phd thesis, Toulouse, INPT, 2012. http://oatao.univ-toulouse.fr/8513/1/riess.pdf.
Full textFerreira, Ricardo Miguel Moura. "Adaptation of Saccharomyces cerevisiae to high pressure." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22551.
Full textO objetivo do presente trabalho passou pelo estudo da adaptação de S. cerevisiae à pressão, usando ciclos consecutivos de fermentação sob pressão em níveis sub-letais. Assim, este trabalho foi divido em duas partes: numa primeira parte, foram aplicadas pressões sub-letais (entre 15-50 MPa) durante o processo fermentativo para determinar as pressões a serem utilizadas na fase posterior; na segunda parte, as culturas de S. cerevisiae realizaram fermentação sob pressão ao longo de quatro ciclos consecutivos de fermentação de modo a desencadear um mecanismo de adaptação à pressão. Neste contexto, foram testadas três pressões (15 MPa, 25 MPa e 35 MPa) e duas temperaturas (30 ºC e temperatura ambiente). De modo a monitorizar os processos, foram determinadas as concentrações de açúcares (glucose, frutose e maltose), etanol e ácidos orgânicos (cítrico, málico, succínico e acético). Para além disso, foram realizadas análises microbiológicas para determinar a viabilidade celular e concentração de biomassa. Após cada ciclo a 15 e 25 MPa, tanto o crescimento celular como a produção de etanol mostraram tendência para aumentar, sugerindo a adaptação da S. cerevisiae a estes níveis de pressão. Na verdade, no final do 4º ciclo sob ambas as pressões, a produção de etanol foi superior à observada à pressão atmosférica (8.75 g.L-1 e 10.69 g.L-1 a 15 e 25 MPa, respetivamente, comparando com 8.02 g.L-1 à pressão atmosférica). No entanto, quando a pressão aumenta para 35 MPa, o crescimento celular e a produção de bioetanol diminuíram, sendo mínimas após os 4 ciclos de fermentação consecutivos. De um modo geral, estes resultados sugerem que a adaptação a condições sub-letais de pressão (15 e 25 MPa) pode melhorar a produção de bioetanol pela S. cerevisiae, podendo esta técnica ser utilizada para aumentar rendimentos e produtividades da fermentação alcoólica
The objective of the present work was to study the adaptation of S. cerevisiae to the pressure, using consecutive cycles of fermentation under pressure at sublethal levels. Thus, this work was divided in two parts: in the first part, sublethal pressures (between 15-50 MPa) were applied during the fermentation process to determine the pressures to be used in the later phase; in the second part, S. cerevisiae cultures underwent fermentation under pressure over four consecutive fermentation cycles to trigger a pressure adaptation mechanism. In this context, three pressures (15 MPa, 25 MPa and 35 MPa) and two temperatures (30 ° C and ambient temperature) were tested. In order to monitor the processes, the concentrations of sugars (glucose, fructose and maltose), ethanol and organic acids (citric, malic, succinic and acetic) were determined. In addition, microbiological analyses were performed to determine cell viability and biomass concentration. After each cycle at 15 and 25 MPa, both cell growth and ethanol production showed a tendency to increase, suggesting the adaptation of S. cerevisiae to these pressure levels. In fact, at the end of the 4th cycle under both pressures, the ethanol production was higher than that observed at atmospheric pressure (8.75 g.L-1 and 10.69 g.L-1 at 15 and 25 MPa, respectively, comparing with 8.02 g.L-1 at pressure atmospheric). However, when the pressure increases to 35 MPa, cell growth and bioethanol production decreased, being minimal after the 4 consecutive fermentation cycles. In general, these results suggest that adaptation to sublethal pressure conditions (15 and 25 MPa) can improve bioethanol production by S. cerevisiae, and this technique can be used to increase yields and yields of alcoholic fermentation.
Cyr, Normand. "Effect of aeration strategy on the performance of a very high gravity continuous fuel ethanol fermentation process." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=100789.
Full textGlycerol plays an important role in maintaining the redox balance within the cells by oxidizing the cytosolic NADH under anaerobic conditions. It is also believed that it acts as an osmoprotectant and would be favourably produced in high osmotic pressure conditions.
In order to mitigate the production of glycerol, various aeration strategies were investigated in a single-stage continuous fermentation system. Oxygen dissolved in the fermentation medium put the yeast in aerobiosis, acted as an oxidizing agent and hence minimised the specific glycerol production by 36% as compared to a completely anaerobic fermentation.
This has hardly been reproduced in a more industrially relevant system using a multi-stage continuous fermentation process. Indeed, oscillations in the concentrations of the various metabolites over time made difficult the assessment of significant changes. Nevertheless, these findings open the door to further investigations in order to understand the effect of oxygen in continuous fermentations using very high gravity feeds, such as in the fuel ethanol industry.
Brey, Stephan. "High gravity brewing - its effect on hydrophobic polypeptide losses and proteinase a secretion by Saccharomyces cerevisiae during wort fermentation." Thesis, Heriot-Watt University, 2004. http://hdl.handle.net/10399/366.
Full textWestman, Johan. "Ethanol production from lignocellulose using high local cell density yeast cultures. Investigations of flocculating and encapsulated Saccharomyces cerevisiae." Doctoral thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-3685.
Full textAkademisk avhandling som för avläggande av teknologie doktorsexamen vid Chalmers tekniska högskola försvaras vid offentlig disputation den 19 februari 2014,klockan 13.30 i KA-salen, Kemigården 4, Göteborg.
Younis, Omar Stephan. "Wort maltose content : its effect on volatile production and fermentation performance by Saccharomyces cerevisiae and applications in high gravity brewing." Thesis, Heriot-Watt University, 2001. http://hdl.handle.net/10399/482.
Full textCarvalho, Joao Carlos Monteiro de. "Influência de vazão exponencialmente decrescente do mosto de melaço de cana-de-açucar no processo descontínuo alimentado de fermentação alcoólica." Universidade de São Paulo, 1990. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-18032008-142642/.
Full textThe fed-batch ethanol fermentation of sugar-cane blackstrap molasses by the action of Saccharomyces cerevisiae (pressed yeast) was studied. The influence of exponencialy decreasing feeding rates and of the fermentor filling up time on the system behavior was analysed considering the following parameters: 1. ethanol and cell productivities, 2. ethanol yield and 3. cell growth ratio.
Furlan, Renata Maria Christofoleti. "Seleção de leveduras para a fermentação com alto teor alcoólico a partir da biodiversidade encontrada em destilarias brasileiras." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/11/11138/tde-20092012-084932/.
Full textBrazil is the second largest ethanol producer and one of the leading ethanol exporter in the world, and this biofuel has great impact on the country economy. Huge demand is expected for this product, not only to supply the growing domestic consumption but due to the end of the United States market protectionism. In view of this, Brazil should produce more ethanol and at a lower cost to maintain competitiveness in relation to fossil fuels. One of the technological approaches which emerges is the high ethanol content fermentation. However, one of the limiting factors for this technology is the absence of proper strains to face the very harsh fermentation condition, where several stresses are simultaneously imposed to the fermenting yeast. This work aimed at selecting Saccharomyces cerevisiae strains from the biodiversity of yeasts found in Brazilian distilleries to conduct high ethanol fermentation with cell reuse. The selection strategy was to search for multiple tolerant strains to ethanol, acid, osmotic and thermal stresses. For that, a total of 525 strains, which were obtained from several distilleries, were subjected to a selection in order to highlight multi-tolerant strains. About half of these strains were subjected to a pre-screening procedure to evaluate growth (O.D.570nm, for 24 hours at 30ºC) in medium containing molasses and sugarcane juice (25% TRS), and 200 strains were selected. These 200 strains, together with 249 strains not previously evaluated, were screened in a medium imposing multiple stresses (ethanol, acid, osmotic and thermal). This medium was chosen after assessments of 26 different medium formulations with the above mentioned stresses and with different intensities. The purpose of that was to find a medium which best discriminate the tolerance of the reference yeasts: PE-2 and bakery Saccharomyces cerevisiae strains, with and without ability to persist in the industrial process, respectively. The strain tolerance was evaluated by biomass formation (O.D.570nm, for 24 hours at 30ºC). By this mean 34 strains were selected displaying similar or superior performance in comparison with PE-2 strain. These strains were then assessed for cell viability and growth in cell reuse fermentations (10 cycles), using cane juice/molasses substrates with increasing sugar content, at 30ºC, reaching 15-16% ethanol (v/v). The 10 strains with the best performances were subjected to final evaluation in fermentations simulating the industrial process with cell reuse, at 32ºC, using the same substrate with increasing sugar content, which allowed rises in ethanol content from 11 to 15% (v/v) over the cycles. For this final evaluation, the following parameters were determined: ethanol yield, biomass and glycerol formation, residual sugar levels, cell viability and storage carbohydrate levels (trehalose and glycogen). At least four strains showed superior fermentative attributes to reference strain (PE-2), leading to the conclusion that strains able to conduct high ethanol content fermentations can be obtained from the natural biodiversity found in Brazilian distilleries.
Ishola, Mofoluwake M. "Novel application of membrane bioreactors in lignocellulosic ethanol production : simultaneous saccharification, filtration and fermentation (SSFF)." Doctoral thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-3705.
Full textThesis for the degree of Doctor of Philosophy at the University of Borås to be publicly defended on 31 October 2014, 10.00 a. m. in room E310, University of Borås, Allégatan 1, Borås.
Carvalho, Joao Carlos Monteiro de. "Contribuição ao estudo dos processos descontínuo e descontínuo alimentado de fermentação alcoólica." Universidade de São Paulo, 1994. http://www.teses.usp.br/teses/disponiveis/9/9134/tde-22102007-115732/.
Full textThe batch and fed-batch fermentations of sugar -cane blackstrap molasses by the action of Saccharomyces cerevisiae(pressed yeast) were studied. The influence of exponentially decreasing feeding rates, fermentar filling-up time and levei of inocullum on the behavior was analysed considering the following parameters: - ethanol and cell productivities - ethanol yield - yield yeast. At fed-batch fermentation, the maximum ethanol productivity obtained was 16.9 g/L.h. The results of ethanol productivities and yield achieved for batch and fedbatch (with fermentar filling-up time of 3 h and time constant of 1.6 h-1
Book chapters on the topic "High sugar fermentation; Saccharomyces cerevisiae"
Moneruzzaman Khandaker, Mohammad, Umar Aliyu Abdullahi, Mahmoud Dogara Abdulrahman, Noor Afiza Badaluddin, and Khamsah Suryati Mohd. "Bio-Ethanol Production from Fruit and Vegetable Waste by Using Saccharomyces cerevisiae." In Bioethanol [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94358.
Full textMonteiro, Gustavo, Maria Araújo, Paula Barbosa, Marcelo Mello, Tonny Leite, Sandra Assis, and Amanda Sena. "Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520." In Saccharomyces. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96103.
Full textMaxwell, Gidado Rose Suniso, Isah Abraham, and Iweajunwa Sarah. "Comparative Analysis of the Sugar Utilization effect of Meyerozyma guilliermondii and Saccharomyces cerevisiae Strain during Alcoholic Fermentation." In New Visions in Biological Science Vol. 1, 60–72. Book Publisher International (a part of SCIENCEDOMAIN International), 2021. http://dx.doi.org/10.9734/bpi/nvbs/v1/11522d.
Full text"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded, 765–70. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.
Full textConference papers on the topic "High sugar fermentation; Saccharomyces cerevisiae"
Babarykin, Dmitry, Gaļina Smirnova, Svetlana Vasiļjeva, Anna Fedotova, Andrey Fedotov, and Natālija Basova. "Evaluation of the biological activity of sugar-free fractionated red beetroot juice." In 80th International Scientific Conference of the University of Latvia. University of Latvia, 2023. http://dx.doi.org/10.22364/iarb.2022.05.
Full textMathew, Anil, Mitch Crook, Keith Chaney, and Andrea Humphries. "Bioethanol Production From Canola Straw Using a Continuous Flow Immobilized Cell System." In ASME 2012 6th International Conference on Energy Sustainability collocated with the ASME 2012 10th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/es2012-91061.
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