Synergism among lactic acid, sulfite, pH and ethanol in alcoholic fermentation of Saccharomyces cerevisiae (PE-2 and M-26)
The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic content, high temperature and osmotic pressure. In this research two strains...
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Published in | World journal of microbiology & biotechnology Vol. 22; no. 2; pp. 177 - 182 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
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Springer Nature B.V
01.02.2006
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Abstract | The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic content, high temperature and osmotic pressure. In this research two strains of Saccharomyces cerevisiae PE-2 and M-26 were tested regarding the alcoholic fermentation potential in highly stressed conditions. These strains were subjected to values up to 200 mg NaHSO^sub 3 ^l^sup -1^, 6 g lactic acid l^sup -1^, 9.5% (w/v) ethanol and pH 3.6 during fermentative processes. The low pH (3.6) was the major stressing factor on yeasts during the fermentation. The M-26 strain produced higher acidity than the other, with higher production of succinic acid, an important inhibitor of lactic bacteria. Both strains of yeasts showed similar performance during the fermentation, with no significant difference in cell viability.[PUBLICATION ABSTRACT] |
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AbstractList | The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic content, high temperature and osmotic pressure. In this research two strains of Saccharomyces cerevisiae PE-2 and M-26 were tested regarding the alcoholic fermentation potential in highly stressed conditions. These strains were subjected to values up to 200 mg NaHSO^sub 3 ^l^sup -1^, 6 g lactic acid l^sup -1^, 9.5% (w/v) ethanol and pH 3.6 during fermentative processes. The low pH (3.6) was the major stressing factor on yeasts during the fermentation. The M-26 strain produced higher acidity than the other, with higher production of succinic acid, an important inhibitor of lactic bacteria. Both strains of yeasts showed similar performance during the fermentation, with no significant difference in cell viability.[PUBLICATION ABSTRACT] The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic content, high temperature and osmotic pressure. In this research two strains of Saccharomyces cerevisiae PE-2 and M-26 were tested regarding the alcoholic fermentation potential in highly stressed conditions. These strains were subjected to values up to 200 mg NaHSO sub(3 )l super(-1), 6 g lactic acid l super(-1), 9.5% (w/v) ethanol and pH 3.6 during fermentative processes. The low pH (3.6) was the major stressing factor on yeasts during the fermentation. The M-26 strain produced higher acidity than the other, with higher production of succinic acid, an important inhibitor of lactic bacteria. Both strains of yeasts showed similar performance during the fermentation, with no significant difference in cell viability. |
Author | Dorta, C. Nagashima, A.I. Nicolau-Junior, N. Oliva-Neto, P. de -Abreu-Neto, M.S. |
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Cites_doi | 10.1042/bj0620177b 10.1038/sj.jim.2900381 10.1111/j.1365-2621.1988.tb08972.x 10.1007/BF00327963 10.1016/0014-5793(87)80445-3 10.1002/yea.320070605 10.1016/0005-2736(87)90404-4 10.1002/bit.260250109 10.1002/bit.260241124 10.1007/BF01026805 10.1007/BF01385444 10.1016/S0922-338X(97)86756-6 10.1128/JB.143.3.1384-1394.1980 10.1016/0076-6879(66)09101-8 10.1128/MMBR.48.1.42-59.1984 10.1128/AEM.55.1.21-28.1989 10.1007/BF00262448 10.1128/AEM.53.3.509-513.1987 10.1128/AEM.50.3.685-689.1985 10.1016/S0014-5793(04)00316-3 10.1016/j.biortech.2003.08.005 10.1016/S0021-9258(18)71980-7 10.1002/bit.260300714 |
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SubjectTerms | Acidity Acids Bacteria Ethanol Fermentation High temperature Industrial production Osmotic pressure Saccharomyces cerevisiae Synergism Yeast Yeasts |
Title | Synergism among lactic acid, sulfite, pH and ethanol in alcoholic fermentation of Saccharomyces cerevisiae (PE-2 and M-26) |
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