Effects of feedstock and co-culture of Lactobacill... - BV FAPESP
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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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Autor(es):
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]
Número total de Autores: 7
Afiliação do(s) autor(es):
[1] Univ Fed Sao Carlos, Dept Tecnol Agroind & Socioecon Rural, Ctr Ciencias Agr, Via Anhanguera, Km 174, BR-13600970 Araras, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: AMB EXPRESS; v. 8, FEB 16 2018.
Citações Web of Science: 7
Resumo

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)

Processo FAPESP: 12/18082-0 - Efeito do sistema de fermentação, do substrato e das condições de tratamento do fermento sobre o rendimento da fermentação etanólica contaminada com leveduras Saccharomyces cerevisiae nativas e bactérias consorciadas
Beneficiário:Vanda Renata Reis
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