Continuous alcoholic fermentation of sucrose using flocculating yeast. The limits of invertase activity

1992 ◽  
Vol 14 (6) ◽  
pp. 505-510 ◽  
Author(s):  
A. Fontana ◽  
C. Ghommidh ◽  
J. P. Guiraud ◽  
J. M. Navarro
Keyword(s):  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Flocculating Yeast

scholarly journals Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 78 ◽  
Author(s):  
María José Valera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Spontaneous Fermentation ◽  
Fermentative Capacity ◽  
Definition Of ◽  
Concept Framework ◽  
Fast Evolution

Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Further, the presence of eight putative alcohol dehydrogenases, invertase activity, and sulfite tolerance are distinctive characteristics of H. vineae, compared to other Hanseniaspora species. The definition of two clear technological groups within the Hanseniaspora genus is discussed within the slow and fast evolution concept framework previously discovered in these apiculate yeasts.

Alcoholic Fermentation with Self-Flocculating Yeast in a Tower Upflow Reactor

2015 ◽  
Vol 38 (2) ◽  
pp. 345-354 ◽  
Author(s):  
Thályta F. Pacheco ◽  
Wilson Galvão de Morais Júnior ◽  
Carla Zanella Guidini ◽  
Líbia Diniz S. Marquez ◽  
Vicelma L. Cardoso ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Flocculating Yeast

Continuous alcoholic fermentation process in a tower reactor with recycling of flocculating yeast

1996 ◽  
Vol 57-58 (1) ◽  
pp. 535-541 ◽  
Author(s):  
Teresa C. B. Paiva ◽  
Sunao Sato ◽  
Alexandre E. S. Visconti ◽  
Lúcia A. B. Castro
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Flocculating Yeast

Discrimination between ethanol inhibition models in a continuous alcoholic fermentation process using flocculating yeast

1998 ◽  
Vol 74 (3) ◽  
pp. 161-172 ◽  
Author(s):  
Samuel C. Oliveira ◽  
Teresa C. B. Paiva ◽  
Alexandre E. S. Visconti ◽  
Reinaldo Giudici
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Ethanol Inhibition ◽  
Flocculating Yeast

Mathematical modeling of a continuous alcoholic fermentation process in a two-stage tower reactor cascade with flocculating yeast recycle

2014 ◽  
Vol 38 (3) ◽  
pp. 469-479 ◽  
Author(s):  
Samuel Conceição de Oliveira ◽  
Heizir Ferreira de Castro ◽  
Alexandre Eliseu Stourdze Visconti ◽  
Reinaldo Giudici
Keyword(s):  
Mathematical Modeling ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Two Stage ◽  
Flocculating Yeast

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

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