Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation

Vogar Leonel Nieto-Sarabia, Christian Bryan Ballinas-Cesatti, Guiomar Melgar-Lalanne, Eliseo Cristiani-Urbina, Liliana Morales-Barrera

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Meeting the demand for novel alcoholic beverages implies seeking innocuous yeasts that generate ethanol abundantly and give good taste and fragrance to the final product. For the yeasts isolated to date, there are few reports on the kinetics and thermodynamics of ethanol production, despite the key role this compound plays in accelerating fermentation. The aim of the current contribution was to isolate yeast strains from sugarcane and soil, select the innocuous ones that best produce and tolerate ethanol while growing on malted barley as substrate, and then determine their kinetic/thermodynamic parameters by evaluating cell growth, ethanol production, and substrate consumption over time and at different temperatures (10–40 °C). Saccharomyces cerevisiae 8A and Pichia kudriavzevii 4A exhibited 9.55% v/v and 20% v/v tolerance to ethanol, respectively. P. kudriavzevii 4A was chosen for the kinetic/thermodynamic study, conducted under an oxygen-limited condition (as exists in fermentation). Yeast growth and substrate consumption were best predicted by the Gompertz model, and ethanol production by the Luedeking–Piret model. P. kudriavzevii 4A showed a great tolerance to ethanol and a high level of ethanol production at all temperatures tested. These properties are invaluable economically and technically in industrial fermentation for the elaboration of alcoholic beverages.

Original languageEnglish
Pages (from-to)109-124
Number of pages16
JournalFood and Bioproducts Processing
Volume131
DOIs
StatePublished - Jan 2022

Keywords

  • Brewer's yeast
  • Ethanol production
  • Growth kinetics
  • Pichia kudriavzevii
  • Saccharomyces cerevisiae
  • Thermodynamics

Fingerprint

Dive into the research topics of 'Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation'. Together they form a unique fingerprint.

Cite this