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Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Treść / Zawartość
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Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Aim of the study was to evaluate the effect of supplementation of high gravity media with mineral compounds and myo-inositol, at concentration which would be obtained as a result of degradation of phytates present in raw material during alcoholic fermentation. The process of alcoholic fermentation was conducted under laboratory conditions in a 72 h system at 37°C with the use of S. cerevisiae D-2 strain. Calcium chloride proved to be the most effective of all supplements tested. Final ethanol concentration increased by 1.2% v v−1  and the yield of process increased by ca. 7 dm−3  ethanol 100 kg−1  of starch in comparison with control. Selective supplementation with KH2 PO4,  ZnSO4  and MgSO4  also increased the ethanol concentration, but the effect was accompanied by a deterioration in composition of volatile products. The hydrolysis of phytate complexes with microbial phytases can be an alternative solution to supplementation of HG mashes presented in this work.
Rocznik
Strony
27--34
Opis fizyczny
Bibliogr. 30 poz., rys., tab.
Twórcy
autor
  • Kazimierz Wielki University, Department of Biotechnology, ul. Księcia Józefa Poniatowskiego 12, 85-671 Bydgoszcz, Poland
  • Kazimierz Wielki University, Department of Biotechnology, ul. Księcia Józefa Poniatowskiego 12, 85-671 Bydgoszcz, Poland
  • Kazimierz Wielki University, Department of Biotechnology, ul. Księcia Józefa Poniatowskiego 12, 85-671 Bydgoszcz, Poland
Bibliografia
  • 1. Pereira, F.B., Guimarães, P.M.R., Teixeira, J.A. & Domingues, L. (2010). Optimization of low-cost medium for very high gravity ethanol fermentations by Saccharomyces cerevisiae using statistical experimental designs. Bioresource Technol. 101, 7856–7863. DOI: 10.1016/j.biortech.2010.04.082.
  • 2. Rees, E.M.R. & Stewart, G.G. (1997). The effects of increased magnesium and calcium concentrations on yeast fermentation performance in high-gravity worts. J. I. Brewing 103, 287–291. DOI: 10.1002/j.2050-0416.1997.tb00958.x.
  • 3. Kumar, V., Sinha, A.K., Makkar, H.P.S. & Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chem. 120, 945–959. DOI: 10.1016/j.foodchem.2009.11.052.
  • 4. Dai, F., Wang, J., Zhang, S., Xu, Z. & Zhang, G. (2007). Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley. Food Chem. 105, 606–611. DOI: 10.1016/j.foodchem.2007.04.019.
  • 5. Mittal, A., Gupta, V., Singh, G., Yadav, A. & Aggarwal, N.K. (2013). Phytase: A boom in food industry. Octa. J. Biosci. 1(2), 158–169.
  • 6. Furakawa, K., Kitano, H., Mizoguchi, H. & Hara, S. (2004). Effect of cellular inositol content on ethanol tolerance of Saccharomyces cerevisiae in sake brewing. J. Biosci. Bioeng. 98(2), 107–113. DOI: 10.1016/S1389-1723(04)70250-9.
  • 7. Krause, E.L., Villa-García, M.J., Henry, S.A. & Walker, L.P. (2007). Determining the effects of inositol supplementation and the opi1 mutation on ethanol tolerance of Saccharomyces cerevisiae. Ind. Biotechnol. 3, 260–268. DOI: 10.1089/ind.2007.3.260.
  • 8. Ding, J., Huang, X., Zhang, L., Zhao, N., Yang, D. & Zhang, K. (2009). Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae. Appl. Microbiol. Biot. 85, 253–263. DOI: 10.1007/s00253-009-2223-1.
  • 9. Walker, G.M. (2000). Yeast: Physiology and Biotechnology. John Wiley & Sons Ltd, Chichester, England 56, 81–88.
  • 10. Vintila, T., Popa, N., Pop, G., Gergen, I. & Şumalan, R. (2015). Evaluation of fermentation parameters and yeasts selection for ethanol production from sweet sorghum juice. Rom. Biotech. Lett. 20(6), 11076–11083.
  • 11. De Nicola, D., Hall, N., Melville, S.G. & Walker, G.M. (2009). Influence of zinc on distiller’s yeast: cellular accumulation of zinc and impact on spirit congeners. J. I. Brewing 15(3), 265–271. DOI: 10.1002/j.2050-0416.2009.tb00379.x.
  • 12. Zhao, X.Q., Xue, C., Ge, X.M., Yuan, W.J., Wang, J.Y. & Bai, F.W. (2009). Impact of zinc supplementation on the improvement of ethanol tolerance and yield of self-flocculating yeast in continuous ethanol fermentation. J. Biotechnol. 139, 55–60. DOI: 10.1016/j.jbiotec.2008.08.013.
  • 13. Kotarska, K., Czupryński, B. & Kłosowski, G. (2006). Effect of various activators on the course of alcoholic fermentation. J. Food Eng. 77, 965–971. DOI: 10.1016/j.jfoodeng.2005.08.041.
  • 14. Kłosowski, G., Mikulski, D., Czupryński, B. & Kotarska, K. (2010). Characterisation of fermentation of high-gravity maize mashes with the application of pullulanase, proteolytic enzymes and enzymes degrading non-starch polysaccharides. J. Biosci. Bioeng. 109(5), 466–471. DOI: 10.1016/j.jbiosc.2009.10.024.
  • 15. BS EN ISO 10520:1998. Polish standard: Native starch. Determination of starch content. Ewers polarimetric method, ISBN: 0 580 30395 0.
  • 16. Park, H.R., Ahn, H.J., Kim, S.H., Lee, C.H., Byun, M.W. & Lee, G.W. (2006). Determination of the phytic acid levels in infant foods using different analytical methods. Food Control. 17, 727–732. DOI: 10.1016/j.foodcont.2005.05.007.
  • 17. Cavell, A.J. (1955). The colorimetric determination of phosphorus in plant materials. J. Sci. Food Agr. 6(8), 479–480. DOI: 10.1002/jsfa.2740060814.
  • 18. Schneider, F. (1979). Sugar Analysis. Official and tentative methods recommended by the International Commission for Uniform Methods of Sugar Analysis (ICUMSA). ICUMSA, Peterborough, 41–73.
  • 19. PN-ISO 7954:1999P. Polish standard: Microbiology – General guidance for enumeration of yeasts and moulds – Colony count technique at 25 degrees C.
  • 20. Alfenore, S., Molina-Jouve, C., Guillouet, S.E., Uribelarrea, J.L., Goma, G. & Benbadis, L. (2002). Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process. Appl. Microbiol. Biotechnol. 60, 67–72. DOI: 10.1007/s00253-002-1092-7.
  • 21. PN-A-79005-8: 1997. Polish standard: Yeast. Test methods – Determination of content of phosphorus.
  • 22. Kłosowski, G. & Mikulski, D. (2010). The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spirits. Bioresource Technol. 101, 9723–9727. DOI: 10.1016/j.biortech.2010.07.085.
  • 23. Nabais, R.C., Sa-Correia, I., Viegas, C.A. & Novais, J.M. (1988). Influence of calcium ion on ethanol tolerance of Saccharomyces bayanus and alcoholic fermentation by yeast. Appl. Environ. Microb. 54(10), 2439–2446.
  • 24. Zeng, Y., Wei, N., Lou, M., L. Fu, L., Xiong, P. & Wang, H. (2010). Calcium chloride improve ethanol production in recombinant Zymomonas mobilis. Afr. J. Biotechnol. 9(455), 7687–7691.
  • 25. Ishmayana, S., Kennedy, U.J. & Learmonth, R.P. (2015). Preliminary evidence of inositol supplementation effect on cell growth, viability and plasma membrane fluidity of the yeast Saccharomyces cerevisiae. Procedia Chem. 17, 162–169. DOI: 10.1016/j.proche.2015.12.106.
  • 26. Chi, Z., Kohlwein, S.D. & Paltauf, F. (1999). Role of phosphatidylinositol (PI) in ethanol production and ethanol tolerance by a high ethanol producing yeast. J. Ind. Microbiol. Biotechnol. 22, 58–63. DOI: 10.1038/sj.jim.2900603.
  • 27. Roustan, J.L. & Sablayrolles, J.M. (2002). Modification of the acetaldehyde concentration during alcoholic fermentation and effects on fermentation kinetics. J. Biosci. Bioeng. 93(4), 367–375. DOI:10.1016/S1389-1723(02)80069-X.
  • 28. Moreno-Arribas, M.V. & Polo, M.C. (2009). Wine Chemistry and Biochemistry. Springer Science+Business Media, B.V., Dordrecht, The Netherlands.
  • 29. Li, J., Huang, W., Wang, X., Tang, T., Hua, Z. & Yan, G. (2010). Improvement of alcoholic fermentation by calcium ions under enological conditions involves the increment of plasma membrane H+-ATPase activity. World J. Microbiol. Biotechnol. 26, 1181–1186. DOI: 10.1007/s11274-009-0286-x.
  • 30. Ribereau-Gayon, P., Glories, Y., Maujean, A. & Dubourdieu, D. (2006). Handbook of Enology, Vol. 1, The Microbiology of Wine and Vinifications. John Wiley & Sons, Ltd, Chichester, England.
Uwagi
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-f86bcb91-f3d0-428c-ad46-c47e81b77b75
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