Amino acid supplementation in alcoholic fermentation of molasses must and sugarcane syrup using CAT-1 industrial lineage

Authors

  • Camila de Souza Varize Escola Superior de Agricultura Luiz de Queiroz(USP)
  • Renata Maria Christofoleti-Furlan Escola Superior de Agricultura Luiz de Queiroz(USP)
  • Mariane Soares Raposo Escola Superior de Agricultura Luiz de Queiroz(USP)
  • Carolina Tieppo Camarozano Escola Superior de Agricultura Luiz de Queiroz(USP)
  • Lucas Dantas Lopes Escola Superior de Agricultura Luiz de Queiroz(USP)
  • Elisangela de Souza Miranda Muynarsk Escola Superior de Agricultura Luiz de Queiroz(USP) https://orcid.org/0000-0001-8245-1750
  • Thalita Peixoto Basso Escola Superior de Agricultura Luiz de Queiroz(USP)
  • Luiz Carlos Basso Escola Superior de Agricultura Luiz de Queiroz(USP)

DOI:

https://doi.org/10.20873/jbb.uft.cemaf.v7n2.varize

Keywords:

S. cerevisiae, histidine, amino acid supplementation, alcoholic fermentation

Abstract

Nitrogen supplementation may contribute to higher tolerance of S. cerevisiae strains to the different deleterious conditions, such as those that are faced in the Brazilian ethanol production. The present study evaluated the influence of amino acid supplementation under the growth and cell viability of CAT-1 industrial strain under conditions of ethanolic and osmotic stress (YNB medium with 10 and 12% v/v ethanol and molasses must with 15, 20, 25 and 30% ART). Amino acid supplementation was also evaluated in fermentations of sugarcane molasses and syrup, using cell recycle. The results revealed that amino acid supplementation caused distinct effects on the physiological behavior of the yeast according to the medium/musts provided. Histidine supplementation favored the CAT-1 for higher growth and cell viability in molasses and syrup musts. The results showed that the supplementation of 200 mg.L-1 of amino acid can favor or degrade the growth and viability of the CAT-1 in fermentations simulating Brazilian industrial conditions. Supplementation with histidine proved to be the most promising for increasing the tolerance of the industrial strain.

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Published

2019-07-01

How to Cite

Varize, C. de S., Christofoleti-Furlan, R. M., Raposo, M. S., Camarozano, C. T., Lopes, L. D., Muynarsk, E. de S. M., … Basso, L. C. (2019). Amino acid supplementation in alcoholic fermentation of molasses must and sugarcane syrup using CAT-1 industrial lineage. Journal of Biotechnology and Biodiversity, 7(2), 265–280. https://doi.org/10.20873/jbb.uft.cemaf.v7n2.varize

Issue

Vol. 7 No. 2 (2019): Journal of Biotechnology and Biodiversity

Section

Biotechnology

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