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Redalyc.EFFECT of AERATION on the FERMENTATIVE ACTIVITY OF Revista Mexicana de Ingeniería Química ISSN: 1665-2738 [email protected] Universidad Autónoma Metropolitana Unidad Iztapalapa México Estela-Escalante, W.; Rychtera, M.; Melzoch, K.; Hatta-Sakoda, B. EFFECT OF AERATION ON THE FERMENTATIVE ACTIVITY OF Saccharomyces cerevisiae CULTURED IN APPLE JUICE Revista Mexicana de Ingeniería Química, vol. 11, núm. 2, 2012, pp. 211-226 Universidad Autónoma Metropolitana Unidad Iztapalapa Distrito Federal, México Available in: http://www.redalyc.org/articulo.oa?id=62026895002 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Revista Mexicana deIngenier´ıaQu´ımica Academia Mexicana de Investigaci´ony Docencia en Ingenier´ıaQu´ımica, A.C. Revista Mexicana de Ingeniería Química Volumen 11, N´umero2, Agosto 2012 ISSN 1665-2738 Vol. 11,CONTENIDO No. 2 (2012) 211-226 1 EFFECT OF AERATION ON THE FERMENTATIVE ACTIVITY OF Saccharomyces Volumen 8, número cerevisiae3, 2009 / VolumeCULTURED 8, number IN 3, APPLE 2009 JUICE 1 ´ EFECTO DE LA AIREACION EN LA ACTIVIDAD FERMENTATIVA DE Saccharomyces cerevisiae CULTIVADO EN JUGO DE MANZANA 213 Derivation and application of the Stefan-Maxwell equations W. Estela-Escalante1;3∗, M. Rychtera1, K. Melzoch1 and B. Hatta-Sakoda2 1Department (Desarrollo of Fermentation y aplicación Chemistry de las ecuaciones and Bioengineering, de Stefan-Maxwell) Faculty of Food and Biochemical Engineering. Institute of Stephen ChemicalWhitaker Technology Prague. Technick´a5, 166 28. Praha 6, Dejvice. Czech Republic. 2 Facultad de Ingenier´ıade Industrias Alimentarias, Universidad Nacional Agraria La Molina. La Molina, Lima, Per´u. 3Laboratorio de Biotecnolog´ıaAgroindustrial, Escuela de Ingenier´ıaAgroindustrial, Universidad Nacional Micaela Bastidas Biotecnología / Biotechnologyde Apur´ımac.Av. Arenas 121, Abancay-Apurimac, Per´u. 245 Modelado de la biodegradaciónReceived October en biorreactores 30, 2011; Accepted de lodos December de hidrocarburos 27, 2011 totales del petróleo Abstract The influenceintemperizados of aeration on en thesuelos fermentative y sedimentos activity of Saccharomyces cerevisiaeRIVE V 15-1-416 was studied in order to evaluate the synthesis of fermentation by-products. To achieve this, the strain was cultured in Erlenmeyer flasks and (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil bioreactor containing sterilized and aroma removed apple juice. The chemical compounds produced during fermentations in shaken (200and sediments) min−1) and static (without agitation) flasks and bioreactor, all in batch mode, were determined by GC and HPLC. TheS.A. results Medina-Moreno, showed that agitation S. Huerta-Ochoa, of the culture C.A. medium Lucho-Constantino, dimishes production L. Aguilera-Vázquez, of total higher alcohols A. Jiménez- (316.0±27.5mg/L) compared to static cultivation (557.8±28.1mg/L) and enhances slightly ethyl acetate production (75.0±6.5mg/L), whereas on the González y M. Gutiérrez-Rojas contrary, the production of acetic acid and glycerol (266.0±8.0mg/L and 2.9±0.2g/L) were higher compared to shaken cultivation (51.0±4.5mg259 Crecimiento,/L and 0.11± sobrevivencia0.05g/L) respectively. y adaptación Batch de cultivations Bifidobacterium carried infantis out in bioreactora condiciones with ácidas constant air flow of 0.28vvm reported a specific growth rate (µ) of 0.13h−1 and maximum concentration of ethanol of 42.3g/L during aerobic fermentation. (Growth, survival and adaptation of Bifidobacterium infantis to acidic conditions) Aeration promotes cell growth, diminishes ethanol yield and, provokes acetic acid uptake and succinic acid synthesis whereas malic acid andL. Mayorga-Reyes, ethanol were consumed P. Bustamante-Camilo, after sugar depletion. A. TheGutiérrez-Nava, best results in E. terms Barranco-Florido of sensory acceptability y A. Azaola- of the fermented beverage wereEspinosa obtained when cultivated statically. Aeration control during fermentation with this strain can be used to control the synthesis of chemical compounds of sensory importance. 265 Statistical approach to optimization of ethanol fermentation by Saccharomyces cerevisiae in the Keywords: Saccharomyces cerevisiae, alcoholic fermentation, higher alcohols, ethyl acetate, batch cultivation. Resumen presence of Valfor® zeolite NaA Se ha estudiado la influencia de la aireacion´ en la actividad fermentativa de Saccharomyces cerevisiae RIVE V 15-1-416 con la finalidad de(Optimización evaluar la s´ıntesis estadística de sub productos de la fermentación de la fermentaci etanólicaon.´ Para de lograrSaccharomyces esto, la cepa cerevisiae se cultivo ´en en presencia frascos Erlenmeyer de y en biorreactor conteniendozeolita Valfor® jugo zeolite de manzana NaA) esteril´ y sin aroma. Los compuestos qu´ımicos producidos durante la fermentacion´ en cultivo agitado (200 min−1), estatico´ (sin agitacion)´ y en cultivo batch fueron determinados por GC y HPLC. Los resultados G. Inei-Shizukawa, H. A. Velasco-Bedrán, G. F. Gutiérrez-López and H. Hernández-Sánchez mostraron que la agitacion´ del medio de cultivo disminuye la produccion´ total de alcoholes superiores (316.0±27.5mg/L) comparado al cultivo estatico´ (557.8±28.1mg/L) y mejora ligeramente la produccion´ de etil acetato (75.0±6.5mg/L), mientras que porIngeniería el contrario, de procesos la producci / Processon´ de acido´ engineering acetico´ y glicerol (266.0±8.0mg/L y 2.9±0.2g/L) fueron mayores comparado al cultivo agitado (51.0±4.5mg/L y 0.11±0.05g/L) respectivamente. Cultivos batch realizados en biorreactor con flujo constante de 271 Localización de una planta industrial: Revisión crítica y adecuación de los criterios empleados en aire de 0.28vvm reportaron una tasa espec´ıfica de crecimiento (µ) de 0.13h−1 y una maxima´ concentracion´ de etanol de 42.3g/L durante la fermentaciesta decisiónon´ aerobia. La aireacion´ promueve el crecimiento celular, disminuye el rendimiento de etanol y provoca la toma de acido´(Plant ac siteetico´ selection: y la s´ıntesis Critical de acido´ review succ and´ınico, adequation mientras criteria que el usedacido´ in m thisalico´ decision) y etanol fueron consumidos despues´ del agotamiento de los azucares.´ Los mejores resultados en terminos´ de aceptabilidad sensorial de la bebida fermentada fueron J.R. Medina, R.L. Romero y G.A. Pérez obtenidos cuando se cultivo estaticamente.´ El control de la aireacion´ durante la fermentacion´ puede ser usado para controlar la s´ıntesis de compuestos qu´ımicos de importancia sensorial. Palabras clave: Saccharomyces cerevisiae, fermentacion´ alcoholica,´ alcoholes superiores, etil acetato, cultivo por lote. ∗Corresponding author. E-mail: [email protected], [email protected] Publicado por la Academia Mexicana de Investigacion´ y Docencia en Ingenier´ıa Qu´ımica A.C. 211 Estela-Escalante et al./ Revista Mexicana deIngenier ´ıaQu ´ımica Vol. 11, No. 2 (2012) 211-226 1 Introduction these metabolites (Wiebe et al., 2008). In addition, regarding to the activity of the pentose phosphate The capability of Saccharomyces cerevisiae to ferment pathway, if the amount of oxygen available for cellular rapidly sugars is used in different technological metabolism is reduced, the relative flux through this applications, such as beer, bread, wine and, industrial pathway diminishes and the flux through glycolysis ethanol productions. S. cerevisiae is facultatively increases (Gombert et al., 2001; Fiaux et al., 2003; fermenting yeast. Depending on the oxygen and Franzen, 2003; van Winden et al., 2005). Additionally, glucose concentration in the medium this yeast when S. cerevisiae is grown on glucose in batch culture shows different metabolic behaviour. Thus, under under aerobic conditions, a certain part of the glucose anaerobic or oxygen-limited conditions it exhibits is initially fermented to ethanol, which, in a separate alcoholic fermentation (Van Dijken and Scheffers, second growth phase, serves as a carbon and energy 1986). Moreover, S. cerevisiae is one of the few source (Fiechter et al., 1981). Ethanol uptake rate and yeasts with capacity to grow rapidly under anaerobic respiration decrease as the concentration of oxygen in conditions (Visser et al., 1990). Under fully aerobic the medium diminishes (Wiebe et al., 2008). During conditions a mixed respiro-fermentative metabolism glucose metabolism reduced coenzymes (NADH) are is observed (Crabtree-positive effect) when the sugar produced and in order to maintain the redox balance concentration exceeds a certain threshold value inside the yeast cell, it must be reoxidized (NAD+). (approx. 1 mM) (Verduyn et al., 1984; Kappeli, Anaerobically, the only means by which S. 1986; Verduyn, 1991). Conditions leading to sugar cerevisiae can reoxidize surplus production of fermentation results in the formation of ethanol, acetic NADH is by glycerol production (Nordstrom, 1968; acid, glycerol and other compounds and consequently van Dijken and Scheffers, 1986; Albers et al., it reduces the biomass yield (Beudeker et al., 1990). 1998). Under aerobic conditions, several systems A fully respiratory sugar metabolism can only be for transporting excess of cytosolic NADH to achieved aerobically in fed batch cultivation or the mitochondrial electron transport chain exist cultures grown under sugar limitation in chemostat in S. cerevisiae (Luttik et al., 1998;
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