Interdepartmental Research Group on Metabolic Engineering, Federal University of Pernambuco, Recife, PE 50670-901, Brazil.
J Ind Microbiol Biotechnol. 2012 Nov;39(11):1645-50. doi: 10.1007/s10295-012-1167-0. Epub 2012 Jul 29.
This work describes the effects of the presence of the yeast Dekkera bruxellensis and the bacterium Lactobacillus vini on the industrial production of ethanol from sugarcane fermentation. Both contaminants were quantified in industrial samples, and their presence was correlated to a decrease in ethanol concentration and accumulation of sugar. Then, laboratory mixed-cell fermentations were carried out to evaluate the effects of these presumed contaminants on the viability of Saccharomyces cerevisiae and the overall ethanol yield. The results showed that high residual sugar seemed the most significant factor arising from the presence of D. bruxellensis in the industrial process when compared to pure S. cerevisiae cultures. Moreover, when L. vini was added to S. cerevisiae cultures it did not appear to affect the yeast cells by any kind of antagonistic effect under stable fermentations. In addition, when L. vini was added to D. bruxellensis cultures, it showed signs of being able to stimulate the fermentative activity of the yeast cells in a way that led to an increase in the ethanol yield.
这项工作描述了酵母德克氏毕赤酵母和细菌酒香酵母对甘蔗发酵生产乙醇的影响。这两种污染物在工业样品中进行了定量，并将其存在与乙醇浓度降低和糖积累相关联。然后，进行了实验室混合细胞发酵实验，以评估这些假定的污染物对酿酒酵母活力和总乙醇产率的影响。结果表明，与纯酿酒酵母培养物相比，在工业过程中德克氏毕赤酵母的存在导致高残余糖似乎是最重要的因素。此外，当将酒香酵母添加到酿酒酵母培养物中时，在稳定发酵下，它似乎没有通过任何拮抗作用影响酵母细胞。此外，当将酒香酵母添加到德克氏毕赤酵母培养物中时，它表现出能够以一种增加乙醇产量的方式刺激酵母细胞发酵活性的迹象。
