Kinetic study of mixed glucose and fructose fermentation using Saccharomyces cerevisiae with the presence of Ca2+ ion

2020 ◽  
Author(s):  
H. Hargono ◽  
Bakti Jos ◽  
Teguh Riyanto ◽  
Dhiya’ Acfira Tsaniatri
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kinetic Study ◽  
Fructose Fermentation

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

Kinetic study on ethanol production using Saccharomyces cerevisiae ITV-01 yeast isolated from sugar cane molasses

2010 ◽  
Vol 85 (10) ◽  
pp. 1361-1367 ◽  
Author(s):  
Benigno Ortiz-Muñiz ◽  
Octavio Carvajal-Zarrabal ◽  
Beatriz Torrestiana-Sanchez ◽  
Maria Guadalupe Aguilar-Uscanga
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kinetic Study ◽  
Ethanol Production ◽  
Sugar Cane ◽  
Cane Molasses

scholarly journals A Kinetic Study of the Fermentation of Cane Sugar Using <i>Saccharomyces cerevisiae</i>

2014 ◽  
Vol 04 (01) ◽  
pp. 26-31 ◽  
Author(s):  
Egharevba Felix ◽  
Ogbebor Clara ◽  
Akpoveta Oshevwiyo Vincent
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kinetic Study ◽  
Cane Sugar

Kinetic study of the production of ethanol with Saccharomyces cerevisiae Immobilized on Berl saddles

1989 ◽  
Vol 42 (1) ◽  
pp. B1-B7 ◽  
Author(s):  
Isidoro García García ◽  
Antonio Martín Martín ◽  
José María Ortega Ruiz ◽  
Arturo Chica Pérez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kinetic Study

Kinetic study of the velum formation by Saccharomyces cerevisiae (beticus ssp.) during the biological aging of wines

2010 ◽  
Vol 45 (4) ◽  
pp. 493-499 ◽  
Author(s):  
Patricio Gutiérrez ◽  
Ana Roldán ◽  
Ildefonso Caro ◽  
Luis Pérez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kinetic Study ◽  
Biological Aging
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