TY - JOUR
T1 - Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation
AU - Nieto-Sarabia, Vogar Leonel
AU - Ballinas-Cesatti, Christian Bryan
AU - Melgar-Lalanne, Guiomar
AU - Cristiani-Urbina, Eliseo
AU - Morales-Barrera, Liliana
N1 - Publisher Copyright:
© 2021 Institution of Chemical Engineers
PY - 2022/1
Y1 - 2022/1
N2 - 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.
AB - 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.
KW - Brewer's yeast
KW - Ethanol production
KW - Growth kinetics
KW - Pichia kudriavzevii
KW - Saccharomyces cerevisiae
KW - Thermodynamics
UR - http://www.scopus.com/inward/record.url?scp=85119657181&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2021.10.013
DO - 10.1016/j.fbp.2021.10.013
M3 - Artículo
AN - SCOPUS:85119657181
SN - 0960-3085
VL - 131
SP - 109
EP - 124
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -