The wild yeasts in the industrial fermentation environment: effect of the fermentation system, ferment treatment, type of substrate and bacteria upon the alcoholic fermentation contaminated by wild yeast strains of S. cerevisiae and D. bruxellensis

• Grant number: 11/17928-0
• Support Opportunities: Regular Research Grants
• Start date: January 01, 2012
• End date: December 31, 2014
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Sandra Regina Ceccato Antonini
• Grantee: Sandra Regina Ceccato Antonini
• Host Institution: Centro de Ciências Agrárias (CCA). Universidade Federal de São Carlos (UFSCAR). Araras , SP, Brazil

Abstract

One of the main concerns in the sugar and alcohol industry is to fight against the contaminant microorganisms of the fermentative process. Yeasts that invade the fermentation are called wild yeasts and belong primarily to the genera Saccharomyces, Torula and Pichia. Strains of Saccharomyces cerevisiae that present pseudohyphae (buds that do not separate from the mother cell) are very frequent into the fermentation tanks and can cause disturbances to the process, including the decrease in the fermentation yield. Besides, more recently, the presence of the genera Dekkera and Brettanomyces have been related to problems in the fermentative process for ethanol production. In this context, this project has the main objective to verify the performance of wild yeasts, represented by strains of S. cerevisiae with wrinkled colonies, and by D. bruxellensis, in the conditions of industrial environment. The influence of the fermentation system, type of substrate, type of the ferment treatment and bacterial contamination, upon the alcoholic fermentation by the industrial strain PE-02 in situations of contamination with the wild yeasts will be evaluated. Aspects concerning the competitivity of these yeasts in relation to the sugar availability, types of nitrogen sources and substrate inhibitors will be also verified. The experiments will be carried out in bench and fermentor scales. The results of this work are expected to contribute to the management of the alcoholic fermentation when contamination with wild yeasts is present. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GUARNIERI BASSI, ANA PAULA; MENEGUELLO, LETICIA; PARALUPPI, ANNA LIVIA; PECORARO SANCHES, BEATRIZ CRISTINA; CECCATO-ANTONINI, SANDRA REGINA. Interaction of Saccharomyces cerevisiae-Lactobacillus fermentum-Dekkera bruxellensis and feedstock on fuel ethanol fermentation. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, v. 111, n. 9, p. 1661-1672, SEP 2018. (12/16258-4, 11/17928-0)

CECCATO-ANTONINI, SANDRA REGINA. Conventional and nonconventional strategies for controlling bacterial contamination in fuel ethanol fermentations. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, v. 34, n. 6, JUN 2018. (14/17794-2, 11/17928-0)

REIS, VANDA R.; BASSI, ANA PAULA G.; CERRI, BIANCA C.; ALMEIDA, AMANDA R.; CARVALHO, ISIS G. B.; BASTOS, REINALDO G.; CECCATO-ANTONINI, SANDRA R.. Effects of feedstock and co-culture of Lactobacillus fermentum and wild Saccharomyces cerevisiae strain during fuel ethanol fermentation by the industrial yeast strain PE-2. AMB EXPRESS, v. 8, FEB 16 2018. (12/18082-0, 11/17928-0)