Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice

Abstract Yeast cells are subjected to diverse environmental conditions during the alcoholic fermentation of agave juice, causing different kinetic behaviors. Agave juice was used as culture medium to evaluate the kinetic behavior of Saccharomyces cerevisiae ITD-00185 and Torulaspora delbrueckii ITD-...

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Autores principales:	Nuñez-Guerrero,Martha E., Salazar-Vázquez,Elizabeth, Páez-Lerma,Jesús B., Rodríguez-Herrera,Raúl, Soto-Cruz,Nicolás O.
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2019
Materias:	Coculture inoculum concentration pH Temperature
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000100001
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spelling	oai:scielo:S0718-162020190001000012019-05-30Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juiceNuñez-Guerrero,Martha E.Salazar-Vázquez,ElizabethPáez-Lerma,Jesús B.Rodríguez-Herrera,RaúlSoto-Cruz,Nicolás O. Coculture inoculum concentration pH Temperature Abstract Yeast cells are subjected to diverse environmental conditions during the alcoholic fermentation of agave juice, causing different kinetic behaviors. Agave juice was used as culture medium to evaluate the kinetic behavior of Saccharomyces cerevisiae ITD-00185 and Torulaspora delbrueckii ITD-00014a, as pure and mixed cultures, under different inoculum sizes (1×105, 1×106, 1×107 and 1×108 cells mL-1), and combined pH levels (3.5, 4.0 and 4.5) and temperatures (18 °C, 28 °C and 38 °C). Saccharomyces cerevisiae displayed high fermentation capacities at all inoculum concentrations assayed. However, T. delbrueckii required a high inoculum concentration (≥1×107 cells mL-1) to perform at fermentation levels similar to S. cerevisiae. Low temperatures (18 °C) slowed fermentation, while high temperatures (38 °C) adversely affected the development of the yeast strains, especially T. delbrueckii. The best temperature was 28 °C in all fermentations. The pH level had a strong effect on the performance of the coculture, since the fermentation kinetics suggested a synergistic effect at pH 4.5, while an antagonistic effect was postulated at pH 3.5. In all of the mixed culture cases, a positive effect at 28 °C, especially at pH 4.0 and 4.5, was demonstrated by greater levels of sugar consumption and ethanol production (~20%, p<0.05) compared to fermentations of the S. cerevisiae monoculture. The coculture results allow us to postulate that a complex interaction exists between the two yeasts, which could be synergistic or antagonistic, as the environmental conditions change.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.46 n.1 20192019-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000100001en10.7764/rcia.v46i1.1880
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Coculture inoculum concentration pH Temperature
spellingShingle	Coculture inoculum concentration pH Temperature Nuñez-Guerrero,Martha E. Salazar-Vázquez,Elizabeth Páez-Lerma,Jesús B. Rodríguez-Herrera,Raúl Soto-Cruz,Nicolás O. Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
description	Abstract Yeast cells are subjected to diverse environmental conditions during the alcoholic fermentation of agave juice, causing different kinetic behaviors. Agave juice was used as culture medium to evaluate the kinetic behavior of Saccharomyces cerevisiae ITD-00185 and Torulaspora delbrueckii ITD-00014a, as pure and mixed cultures, under different inoculum sizes (1×105, 1×106, 1×107 and 1×108 cells mL-1), and combined pH levels (3.5, 4.0 and 4.5) and temperatures (18 °C, 28 °C and 38 °C). Saccharomyces cerevisiae displayed high fermentation capacities at all inoculum concentrations assayed. However, T. delbrueckii required a high inoculum concentration (≥1×107 cells mL-1) to perform at fermentation levels similar to S. cerevisiae. Low temperatures (18 °C) slowed fermentation, while high temperatures (38 °C) adversely affected the development of the yeast strains, especially T. delbrueckii. The best temperature was 28 °C in all fermentations. The pH level had a strong effect on the performance of the coculture, since the fermentation kinetics suggested a synergistic effect at pH 4.5, while an antagonistic effect was postulated at pH 3.5. In all of the mixed culture cases, a positive effect at 28 °C, especially at pH 4.0 and 4.5, was demonstrated by greater levels of sugar consumption and ethanol production (~20%, p<0.05) compared to fermentations of the S. cerevisiae monoculture. The coculture results allow us to postulate that a complex interaction exists between the two yeasts, which could be synergistic or antagonistic, as the environmental conditions change.
author	Nuñez-Guerrero,Martha E. Salazar-Vázquez,Elizabeth Páez-Lerma,Jesús B. Rodríguez-Herrera,Raúl Soto-Cruz,Nicolás O.
author_facet	Nuñez-Guerrero,Martha E. Salazar-Vázquez,Elizabeth Páez-Lerma,Jesús B. Rodríguez-Herrera,Raúl Soto-Cruz,Nicolás O.
author_sort	Nuñez-Guerrero,Martha E.
title	Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
title_short	Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
title_full	Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
title_fullStr	Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
title_full_unstemmed	Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
title_sort	physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202019000100001
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Physiological characterization of two native yeasts in pure and mixed culture using fermentations of agave juice

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