scholarly journals Immobilization of Saccharomyces cerevisiae on Apple Pieces to Produce Cider

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 74 ◽  
Author(s):  
Clelia Altieri ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Milena Sinigaglia ◽  
Maria Rosaria Corbo ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Viable Count ◽  
Second Step ◽  
Small Scale ◽  
Refrigerated Storage ◽  
Fermentation Performance ◽  
Wild Yeast ◽  
Free Cells ◽  
Probiotic Yeast ◽  
Yeast Immobilization

Three yeasts (Saccharomyces cerevisiae var. boulardii, a commercial probiotic yeast; S. cerevisiae W13, a wild yeast able to remove ochratoxin A; and S. cerevisiae 17, a wild yeast with promising probiotic traits) were screened for their ability to adhere on apple pieces as a function of different contact times (15–30 min). Then, apple pieces were stored at 4 °C for 15 days, and the viable count of yeasts was periodically assessed. Yeasts were able to adhere on apple pieces after 15 min (7 log cfu/g) and retained their viability throughout the refrigerated storage. In a second step, apple pieces with S. cerevisiae W13 were used to produce cider on a small scale. The variables under investigation were (a) the recycling of pieces up to 10 times and (b) the preliminary storage of pieces at 4 °C before use. Pieces used immediately after yeast immobilization could be successfully used again 10 times and gained a fermentation performance (in terms of yeast amount in cider and ethanol after 24 h) similar to that achieved by free cells. In addition, the preliminary storage of pieces at 4 °C did not affect their performances as reusable starter carriers.

scholarly journals Saccharomyces cerevisiae yeast immobilized on marrow stem sunflower and polyacrylamide hydrogels

2014 ◽  
Vol 12 (8) ◽  
pp. 851-857 ◽  
Author(s):  
Ioan Calinescu ◽  
Petre Chipurici ◽  
Elvira Alexandrescu ◽  
Adrian Trifan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Cells ◽  
Industrial Processes ◽  
The Novel ◽  
Fermentation Performance ◽  
Polyacrylamide Hydrogels ◽  
Batch Systems ◽  
Yeast Immobilization ◽  
Positive Effect ◽  
Modified Polyacrylamide

AbstractBiocatalysts with microorganisms immobilized on solid carriers could provide the solution for development of continuous industrial processes for ethanol obtaining by fermentation of sugars. In this study, modified polyacrylamide hydrogels and marrow stem sunflower are used as supports for Saccharomyces cerevisiae yeast immobilization. The obtained structures are used for fermentation of molasses in batch systems. The free yeast cells are used as reference. The modification of polyacrilamide matrix with (2-hydroxyethyl)methacrylate has a positive effect on structure pore uniformity and fermentation performance. The mechanical properties of the obtained biocatalysts are compared. The novel natural matrix has net superior compression strength.

scholarly journals Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 287 ◽  
Author(s):  
Alice Agarbati ◽  
Laura Canonico ◽  
Enrica Marini ◽  
Emanuele Zannini ◽  
Maurizio Ciani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Species ◽  
Food Choices ◽  
Natural Environments ◽  
Processed Foods ◽  
Wild Yeast ◽  
Yeast Strains ◽  
Probiotic Yeast ◽  
Future Direction ◽  
Yeast Isolation

In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although, Saccharomyces cerevisiae var. boulardii is the most well-characterized probiotic yeast available on the market, improvement in probiotic function using other yeast species is an attractive future direction. In the present study, un-anthropized natural environments and spontaneous processed foods were exploited for wild yeast isolation with the goal of amplifying the knowledge of probiotic aptitudes of different yeast species. For this purpose, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent. These yeast strains could be proposed for different probiotic applications, such as a valid alternative to, or in combination with, the probiotic yeast S. cerevisiae var. boulardii.

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 ◽  
Vol 15 (1) ◽  
pp. 40-47
Author(s):  
Elaheh Ahmadi ◽  
Reza Mohammadi ◽  
Sara Hasanvand ◽  
Milad Rouhi ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Storage Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Increase Rate ◽  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

scholarly journals Whole-genome sequencing from the New Zealand Saccharomyces cerevisiae population reveals the genomic impacts of novel microbial range expansion

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Peter Higgins ◽  
Cooper A Grace ◽  
Soon A Lee ◽  
Matthew R Goddard
Keyword(s):  
Saccharomyces Cerevisiae ◽  
New Zealand ◽  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Range Expansion ◽  
Copy Number ◽  
Small Scale ◽  
Whole Genome ◽  
Copy Number Changes ◽  
The Impact

Abstract Saccharomyces cerevisiae is extensively utilized for commercial fermentation, and is also an important biological model; however, its ecology has only recently begun to be understood. Through the use of whole-genome sequencing, the species has been characterized into a number of distinct subpopulations, defined by geographical ranges and industrial uses. Here, the whole-genome sequences of 104 New Zealand (NZ) S. cerevisiae strains, including 52 novel genomes, are analyzed alongside 450 published sequences derived from various global locations. The impact of S. cerevisiae novel range expansion into NZ was investigated and these analyses reveal the positioning of NZ strains as a subgroup to the predominantly European/wine clade. A number of genomic differences with the European group correlate with range expansion into NZ, including 18 highly enriched single-nucleotide polymorphism (SNPs) and novel Ty1/2 insertions. While it is not possible to categorically determine if any genetic differences are due to stochastic process or the operations of natural selection, we suggest that the observation of NZ-specific copy number increases of four sugar transporter genes in the HXT family may reasonably represent an adaptation in the NZ S. cerevisiae subpopulation, and this correlates with the observations of copy number changes during adaptation in small-scale experimental evolution studies.

scholarly journals Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant

2015 ◽  
Vol 21 (4) ◽  
pp. 623-630 ◽  
Author(s):  
Dai Mikumo ◽  
Masahiro Takaya ◽  
Yoshitake Orikasa ◽  
Takuji Ohwada
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Resistant Mutant ◽  
Wild Yeast ◽  
Leavening Ability

scholarly journals Screening of whole yeast free-cells and optimization of pH and temperature for fructooligosaccharides production

2017 ◽  
Vol 39 (2) ◽  
pp. 189
Author(s):  
Flávia Deffert ◽  
Bruna Carla Agustini ◽  
Geraldo Picheth ◽  
Tania Maria Bordin Bonfim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Maximum Concentration ◽  
Lower Cost ◽  
Yeast Species ◽  
Molecular Techniques ◽  
Free Cells ◽  
Influence Of Ph

Fructooligosaccharides are catalyzed by β–fructofuranosidase enzyme, produced by many microorganisms. However, in order to achieve a more profitable, low time-consuming process with lower cost, researchers have sought alternatives. This study aimed to select and identify yeasts able to produce fructooligosaccharides and evaluate the influence of pH and temperature on their synthesis. Yeast suspensions, solutions of 500 g L-1 sucrose and three values of pH (4.5, 5.5, and 6.5) and temperature (40, 50, and 60ºC) were tested. Yeast species were identified by molecular techniques. Among 141 yeast isolates from grapes, 65 were able to synthesize fructooligosaccharides. The maximum concentration of fructooligosaccharides was 4.8% (w v-1), and Saccharomyces cerevisiae 222 produced 1-kestose and nystose. 

scholarly journals Experimental Whisky Fermentations: Influence of Wort Pretreatments

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2755
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Barry Harrison ◽  
Graeme Walker
Keyword(s):  
Ethanol Yield ◽  
Small Scale ◽  
Chemical Compositions ◽  
Higher Alcohols ◽  
Fermentation Performance ◽  
Additional Process ◽  
The Impact ◽  
Storage Units ◽  
Scotch Whisky ◽  
Major Consideration

In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.

Raw Milk as a Potential Source of Food Poisoning Outbreaks

2021 ◽  
Vol 4 (2) ◽  
pp. 23-26
Author(s):  
Isa Shu’aibu ◽  
Habiba Abdullahi ◽  
S. Hanna Kadum ◽  
A. Jabir Hamza ◽  
Y. Kabiru Mustapha ◽  
...  
Keyword(s):  
Yersinia Enterocolitica ◽  
Bacterial Species ◽  
Raw Milk ◽  
Viable Count ◽  
Plate Count ◽  
Small Scale ◽  
Total Viable Count ◽  
Biochemical Tests ◽  
Public Health Importance ◽  
Production Chain

In Africa, the use of poor and unhygienic methods for animal milking and milk processing that leads to spoilage of milk by microbes affects the production of milk and dairy products, especially in the small scale and local processing plants. This study was conducted to analyze the quality and safety of raw milk collected from six different towns in Kwami local government area of Gombe State, Nigeria. The samples were serially diluted using ten-fold dilution and used aliquot 1 ml to inoculate the appropriate media using pour plate technique. The total viable count for bacteria in CFU/ml on plate count agar (PCA) was highest in sample E from U/Anchau with an average of total viable count of 3.8x104 CFU/ml, followed by 3.0x104 CFU/ml in sample B (Dirri), then 2.8x104 CFU/ml in sample D from Burakosuma, 2.5x104 CFU/ml in sample F from Dun urji, 2.3x104 CFU/ml in sample C from Zanbe with least count from sample A at Bele as 1.8x104 CFU/ml. Five (5) bacterial species of public health importance were isolated and identified using biochemical tests namely; Enterobacter sp., Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus and Salmonella sp.. Out of the organisms isolated, Enterobacter sp. had the highest occurrence of 93% (n=280), then Yersinia enterocolitica 90% (n=270), E. coli 70% (n=210), S. aureus 57% (n=170), and finally Salmonella sp. 23% (n=70). Based on the microbiological outcomes, preventive measures for milking and processing that focus on training of farmers and dairy employees for the improvement of the hygiene of local milk and dairy production chain should be defined.

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