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Ethanol Concentration

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Ethanol Concentration unicellular 500 gr = 3,200 billion cells eukaryotic microorganism ubiquitious Kingdom Fungi chemoorganotroph Mitosis, budding , spore Able to convert carbohydrates to carbon dioxide and alcohols Old English gist , gyst Indo-European yes : b oil, foam, or bubble Kingdom : Fungi archaeascomycetes Schizosaccharomyces pombe Saccharomyces cerevisiae Phyllum hemiascomycetes Candida albicans Ascomycota (budding yeast) Pischia pastoris Neurospora euascomycetes Aspergillus (filamentous Penicillium yeast) Benefits Negative sides Food products Product spoilage Science Pathogen Bioremediation Biofuel Hobby Pharmaceutical Cattle feed •Genomic sequence of S.cerevisiae •Genetic improvements of industrial yeasts End of 20 th century-present •Improvement of industrial strains •Yeast taxonomy study Late 1900s Isolation of single to- and bottom- Late 1800s fermenting yeast and employment as Yeast in malt: starter for beer and wine Saccaromyces cerevisiae Early 1800s Louis Pasteur, 1857 : Pasteur effect Late 1600s Microscopic observation (Anton van Leeuwenhoek, 1685) ‘globular structures’ •Wine making (Caucasia) 2000-6000BC •Beer brewing (Sumeria, Babylonia) •Dough leavening (Egypt) 1755 Dictionary of the English language “the ferment put into drink to make it work and into bread to lighten and swell it.” Verstrepen et al. (2006) Synthetic biology Systems biology Prospect of genome synthesis to create Molecular biology ‘ideal’ strain Exploitation of biological complexity of improved Genetics yeast (strains, processes) Metabolic engineering by directed genetic modification and Biochemistry reconstruction Genetics engineering by gene cloning and transformation of desirable traits Microbiology •Genetics breeding •Mutagenesis and selection •Clonal selection •Isolation and identification Probiotics S. boulardii Baking Alcoholic drinks leavening agent beer, wine, cider, brem Nutritional supplements Non alcoholic drinks deactivated yeast, S.cerevisiae, carbonated drinks (root beer, kombucha) single cell proteins Soy fermentation Yeast polysaccharides soy sauce, tauco S.cerevisiae, Rhodotorula, Pichia holstii , etc. Food additives/flavor Colorants yeast extract/autolysate Rhodotorula, Cryptococcus, Sporobolomyces, etc. Dairy fermentation kefir Traditional food Tape Zymology/zymurgy Glucose +++ 2 ADP +++ 2 P i = 2 ethanol +++ 2 CO 2 +++ 2 ATP +++ 2 H 2O •Where ? •How ? •What metabolic pathway ? •Enzymatic reaction? •Secondary metabolites? •Monoterpenes •Thiols •Norisoprenoids •Ethyl acetate •Ester •Fatty acids •Hydrogen sulfide •Glycerol •Methanol Embden–Meyerhof–Parnas (EMP pathway) •Preparatory phase •Pay-off phase wikipedia.org Brewer’s Yeast Harvest Wine Yeast Crushing (destemming) Mixture of juice, skin, and seeds Oenology Yeast addition The science of wine and winemaking Fermentation Time on skins Extraction method Temperature Fermentation vessel Type of yeast Malolactic fermentation Pressing Storage and aging Bottling ‘Cultured’ yeast Saccharomyces cerevisiae •Skin of fruits •Equipments •Surrounding environment •Leek of previous fermentation •Brettanomyces •Saccharomyces bayanus •Candida •Saccharomyces beticus •Kloeckera (common wild yeast) •Saccharomyces fermentati •Saccharomycodes •Saccharomyces paradoxus •Schizosaccharomyces (fission yeast) •Saccharomyces pastorianus •Zygosaccharomyces (alcohol, high sugar and SO tolerant) •Saccharomyces uvarum 2 •Aureobasidium Requirements of wine yeasts •Non toxic •Quickly begin fermentation, out-competing other "wild yeasts” •Completely utilize all fermentable sugars •High alcohol-tolerance (≥15%) •Have a high SO 2 tolerance but low production of sulfur compounds •Produce minimum amount of residual pyruvate, acetic acid and acetaldehyde •Produce minimum foaming •Have high levels of flocculation and lees compaction •Produce flavoring compounds Product •Organoleptik •Conversion rate of substrate to ethanol Quantity •Ethanol concentration •Residual sugar Quality •Sedimentation rate of yeast and lees •Titratable acidity •pH Safety •Sulfur concentration •Volatile compounds production •Growth rate of yeast •Contamination Distiller’s Yeast totalpict.com Baker’s Yeast Purpose? +++ Alkohol ? Baker’s Yeast S.cerevisiae Active Dry Yeast Warm liquid Bread Machine / instant/rapid rise yeast Highly active, one rise only Fresh Yeast Extremely perishable, tested prior use Liquid Yeast Concentrated culture Raw materials FERMENTATION STAGES Filtration Flask fermentation Blending Pure culture fermentation Intermediate fermentation Extrusion and cutting Drying Stock fermentation Compressed yeast Dried yeast Pitch fermentation Trade fermentation Packaging Food and Agric. Indust. Chapt.9 Steensels et al . (2014) Steensels et al . (2014) Steensels et al . (2014) •Fixed-state yeast •Two-step fermentation •Usage of previous leek •Ambient yeast •Harvesting time •Addition of fruit juice •Addition of sulphur / chilling •The list is endless… Exploration of new yeast strains sources: marine, endemic species/location/situation Creation of new strains GMO / natural process exploitation Create your own branded starter yeast!!.
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