Interaction of Saccharomyces cerevisiae-Lactobacillus fermentum-Dekkera bruxellensis and feedstock on fuel ethanol fermentation

Autor(es)

Guarnieri Bassi, Ana Paula ^[1] ; Meneguello, Leticia ^[1] ; Paraluppi, Anna Livia ^[1] ; Pecoraro Sanches, Beatriz Cristina ^[1] ; Ceccato-Antonini, Sandra Regina ^[1]

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Carlos, Ctr Ciencias Agr, Dept Tecnol Agroind & Socioecon Rural, Lab Mol & Agr Microbiol, POB 153, BR-13600970 Araras, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY; v. 111, n. 9, p. 1661-1672, SEP 2018.
• Citações Web of Science: 4

Resumo

The alcoholic fermentation for fuel ethanol production in Brazil occurs in the presence of several microorganisms present with the starter strain of Saccharomyces cerevisiae in sugarcane musts. It is expected that a multitude of microbial interactions may exist and impact on the fermentation yield. The yeast Dekkera bruxellensis and the bacterium Lactobacillus fermentum are important and frequent contaminants of industrial processes, although reports on the effects of both microorganisms simultaneously in ethanolic fermentation are scarce. The aim of this work was to determine the effects and interactions of both contaminants on the ethanolic fermentation carried out by the industrial yeast S. cerevisiae PE-2 in two different feedstocks (sugarcane juice and molasses) by running multiple batch fermentations with the starter yeast in pure or co-cultures with D. bruxellensis and/or L. fermentum. The fermentations contaminated with D. bruxellensis or L. fermentum or both together resulted in a lower average yield of ethanol, but it was higher in molasses than that of sugarcane juice. The decrease in the CFU number of S. cerevisiae was verified only in co-cultures with both D. bruxellensis and L. fermentum concomitant with higher residual sucrose concentration, lower glycerol and organic acid production in spite of a high reduction in the medium pH in both feedstocks. The growth of D. bruxellensis was stimulated in the presence of L. fermentum resulting in a more pronounced effect on the fermentation parameters than the effects of contamination by each microorganism individually. (AU)

• Processo FAPESP: 12/16258-4 - Avaliação da contaminação conjunta de Dekkera bruxellensis e Lactobacillus fermentum sobre a fermentação alcoólica: estudo das interações entre os microrganismos e dos fatores que afetam a fermentação visando o controle das contaminações
• Beneficiário: Ana Paula Guarnieri Bassi Alvarenga
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 11/17928-0 - As leveduras selvagens no ambiente industrial fermentativo: efeito do sistema de fermentação, tratamento do fermento, tipo de substrato e bactérias sobre a fermentação alcoólica contaminada por linhagens selvagens de S. cerevisiae e D. bruxellensis
• Beneficiário: Sandra Regina Ceccato Antonini
• Modalidade de apoio: Auxílio à Pesquisa - Regular