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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Reis, Vanda R. [1] ; Bassi, Ana Paula G. [1] ; Cerri, Bianca C. [1] ; Almeida, Amanda R. [1] ; Carvalho, Isis G. B. [1] ; Bastos, Reinaldo G. [1] ; Ceccato-Antonini, Sandra R. [1]
Total Authors: 7
Affiliation:
[1] Univ Fed Sao Carlos, Dept Tecnol Agroind & Socioecon Rural, Ctr Ciencias Agr, Via Anhanguera, Km 174, BR-13600970 Araras, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: AMB EXPRESS; v. 8, FEB 16 2018.
Web of Science Citations: 7
Abstract

Even though contamination by bacteria and wild yeasts are frequently observed during fuel ethanol fermentation, our knowledge regarding the effects of both contaminants together is very limited, especially considering that the must composition can vary from exclusively sugarcane juice to a mixture of molasses and juice, affecting the microbial development. Here we studied the effects of the feedstock (sugarcane juice and molasses) and the co-culture of Lactobacillus fermentum and a wild Saccharomyces cerevisiae strain (rough colony and pseudohyphae) in single and multiple-batch fermentation trials with an industrial strain of S. cerevisiae (PE-2) as starter yeast. The results indicate that in multiple-cycle batch system, the feedstock had a minor impact on the fermentation than in single-cycle batch system, however the rough yeast contamination was more harmful than the bacterial contamination in multiple-cycle batch fermentation. The inoculation of both contaminants did not potentiate the detrimental effect in any substrate. The residual sugar concentration in the fermented broth had a higher concentration of fructose than glucose for all fermentations, but in the presence of the rough yeast, the discrepancy between fructose and glucose concentrations were markedly higher, especially in molasses. The biggest problem associated with incomplete fermentation seemed to be the lower consumption rate of sugar and the reduced fructose preference of the rough yeast rather than the lower invertase activity. Lower ethanol production, acetate production and higher residual sugar concentration are characteristics strongly associated with the rough yeast strain and they were not potentiated with the inoculation of L. fermentum. (AU)

FAPESP's process: 12/18082-0 - The effect of the fermentation system, substrate and cell treatment on the yield of the alcoholic fermentation contaminated with native Saccharomyces cerevisiae and bacteria in consortium
Grantee:Vanda Renata Reis
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 11/17928-0 - 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
Grantee:Sandra Regina Ceccato Antonini
Support Opportunities: Regular Research Grants