Growth and fermentation characteristics of new selected strains of Saccharomyces at high temperatures and high cell densities

Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40 degrees C in less than 10 h and without continuous aeration of the culture. Invertase activity d...

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Bibliographic Details
Published in:Biotechnology and bioengineering 1991-03, Vol.37 (6), p.528-536
Main Authors: Laluce, C. (Instituto de Quimica, UNESP, Araraquara, Sao Paulo, Brazil), Palmieri, M.C, Lopes da Cruz, R.C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biology of microorganisms of confirmed or potential industrial interest
Biotechnology
CELLULE
CELULAS
CRECIMIENTO
CROISSANCE
ETANOL
ETHANOL
FERMENTACION
FERMENTATION
FRUCTOFURANOSIDASA
FRUCTOFURANOSIDASE
Fundamental and applied biological sciences. Psychology
invertase
MICROORGANISME THERMOPHILE
MICROORGANISMOS TERMOFILOS
Mission oriented research
Physiology and metabolism
PRODUCCION
PRODUCTION
Saccharomyces
SACCHAROMYCES CEREVISIAE
Saccharum
sugarcane juice fermentation
sugars
TEMPERATURA
TEMPERATURE
yeast thermotolerance
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Summary:Maintenance of high cell viability was the main characteristic of our new strains of thermotolerant Saccharomyces. Total sugar conversion to ethanol was observed for sugarcane juice fermentation at 38-40 degrees C in less than 10 h and without continuous aeration of the culture. Invertase activity differed among the selected strains and increased during fermentation but was not dependent on cell viability. Invertase activity of the cells and optimum temperature for growth, as well as velocity of ethanol formation, were dependent on medium composition and the type of strain used. At high sugarcane syrup concentrations, the best temperature for ethanol formation by strain 781 was 35 degrees C. Distinct differences among the velocities of ethanol production using selected strains were also observed in sugarcane syrup at 35-38 degrees C
ISSN:0006-3592
1097-0290
DOI:10.1002/bit.260370606