The effect of CO2 concentration on yeast fermentation : rates, metabolic products, and yeast stress indicators
© The Author(s) 2023. Published by Oxford University Press on behalf of Society of Industrial Microbiology and Biotechnology..
This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this, fermentation kinetics, fermentation metabolic products, and yeast stress indicators were analyzed throughout ongoing brewing fermentations conducted under partial vacuum with atmospheric pressure controls. The partial vacuum reduced the solubility of carbon dioxide in the media and decreased the time necessary to reach carbon dioxide saturation. The effect was an increased rate of fermentation, and significantly more viable cells produced under vacuum pressure compared to controls. Ethanol, glycerol, and volatile organic compound concentrations were all significantly increased under partial vacuum, while indicators of yeast stress (trehalose) were reduced. Additionally, as the number of yeast cells was higher under partial vacuum, less sugar was consumed per volume of yeast cell. This study measured fermentation kinetics, metabolic products, and yeast health to holistically assess the effect of partial vacuum during a batch fermentation and found significant differences in each that can be individually exploited by researchers and industry.
SUMMARY: An exploration of batch yeast fermentation in a low-pressure environment, with a focus on the health and productivity of the yeast cells.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:50 |
|---|---|
| Enthalten in: |
Journal of industrial microbiology & biotechnology - 50(2023), 1 vom: 17. Feb. |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Guadalupe-Daqui, Mario [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
142M471B3J |
|---|
| Anmerkungen: |
Date Completed 23.02.2023 Date Revised 11.10.2023 published: Print Citation Status MEDLINE |
|---|
| doi: |
10.1093/jimb/kuad001 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM351445005 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM351445005 | ||
| 003 | DE-627 | ||
| 005 | 20231226051402.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1093/jimb/kuad001 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1171.xml |
| 035 | |a (DE-627)NLM351445005 | ||
| 035 | |a (NLM)36633536 | ||
| 035 | |a (PII)kuad001 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Guadalupe-Daqui, Mario |e verfasserin |4 aut | |
| 245 | 1 | 4 | |a The effect of CO2 concentration on yeast fermentation |b rates, metabolic products, and yeast stress indicators |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 23.02.2023 | ||
| 500 | |a Date Revised 11.10.2023 | ||
| 500 | |a published: Print | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a © The Author(s) 2023. Published by Oxford University Press on behalf of Society of Industrial Microbiology and Biotechnology. | ||
| 520 | |a This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this, fermentation kinetics, fermentation metabolic products, and yeast stress indicators were analyzed throughout ongoing brewing fermentations conducted under partial vacuum with atmospheric pressure controls. The partial vacuum reduced the solubility of carbon dioxide in the media and decreased the time necessary to reach carbon dioxide saturation. The effect was an increased rate of fermentation, and significantly more viable cells produced under vacuum pressure compared to controls. Ethanol, glycerol, and volatile organic compound concentrations were all significantly increased under partial vacuum, while indicators of yeast stress (trehalose) were reduced. Additionally, as the number of yeast cells was higher under partial vacuum, less sugar was consumed per volume of yeast cell. This study measured fermentation kinetics, metabolic products, and yeast health to holistically assess the effect of partial vacuum during a batch fermentation and found significant differences in each that can be individually exploited by researchers and industry | ||
| 520 | |a SUMMARY: An exploration of batch yeast fermentation in a low-pressure environment, with a focus on the health and productivity of the yeast cells | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Beer | |
| 650 | 4 | |a Carbon dioxide | |
| 650 | 4 | |a Trehalose | |
| 650 | 4 | |a Vacuum | |
| 650 | 4 | |a Yeast fermentation | |
| 650 | 7 | |a Carbon Dioxide |2 NLM | |
| 650 | 7 | |a 142M471B3J |2 NLM | |
| 650 | 7 | |a Saccharomyces cerevisiae Proteins |2 NLM | |
| 700 | 1 | |a Goodrich-Schneider, Renee M |e verfasserin |4 aut | |
| 700 | 1 | |a Sarnoski, Paul J |e verfasserin |4 aut | |
| 700 | 1 | |a Carriglio, John C |e verfasserin |4 aut | |
| 700 | 1 | |a Sims, Charles A |e verfasserin |4 aut | |
| 700 | 1 | |a Pearson, Brian J |e verfasserin |4 aut | |
| 700 | 1 | |a MacIntosh, Andrew J |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of industrial microbiology & biotechnology |d 1997 |g 50(2023), 1 vom: 17. Feb. |w (DE-627)NLM090391055 |x 1476-5535 |7 nnns |
| 773 | 1 | 8 | |g volume:50 |g year:2023 |g number:1 |g day:17 |g month:02 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1093/jimb/kuad001 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 50 |j 2023 |e 1 |b 17 |c 02 | ||