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Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production.
J Biosci Bioeng. 2012 May; 113(5):614-8.JB

Abstract

In tequila production, fermentation is an important step. Fermentation determines the ethanol productivity and organoleptic properties of the beverage. In this study, a yeast isolated from native residual agave must was identified as Kluyveromyces marxianus UMPe-1 by 26S rRNA sequencing. This yeast was compared with the baker's yeast Saccharomyces cerevisiae Pan1. Our findings demonstrate that the UMPe-1 yeast was able to support the sugar content of agave must and glucose up to 22% (w/v) and tolerated 10% (v/v) ethanol concentration in the medium with 50% cells survival. Pilot and industrial fermentation of agave must tests showed that the K. marxianus UMPe-1 yeast produced ethanol with yields of 94% and 96% with respect to fermentable sugar content (glucose and fructose, constituting 98%). The S. cerevisiae Pan1 baker's yeast, however, which is commonly used in some tequila factories, showed 76% and 70% yield. At the industrial level, UMPe-1 yeast shows a maximum velocity of fermentable sugar consumption of 2.27g·L(-1)·h(-1) and ethanol production of 1.38g·L(-1)·h(-1), providing 58.78g ethanol·L(-1) at 72h fermentation, which corresponds to 96% yield. In addition, the major and minor volatile compounds in the tequila beverage obtained from UMPe-1 yeast were increased. Importantly, 29 volatile compounds were identified, while the beverage obtained from Pan1-yeast contained fewer compounds and in lower concentrations. The results suggest that the K. marxianus UMPe-1 is a suitable yeast for agave must fermentation, showing high ethanol productivity and increased volatile compound content comparing with a S. cerevisiae baker's yeast used in tequila production.

Authors+Show Affiliations

Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Morelia, Michoacán, México.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22280963

Citation

López-Alvarez, Arnoldo, et al. "Ethanol Yield and Volatile Compound Content in Fermentation of Agave Must By Kluyveromyces Marxianus UMPe-1 Comparing With Saccharomyces Cerevisiae Baker's Yeast Used in Tequila Production." Journal of Bioscience and Bioengineering, vol. 113, no. 5, 2012, pp. 614-8.
López-Alvarez A, Díaz-Pérez AL, Sosa-Aguirre C, et al. Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production. J Biosci Bioeng. 2012;113(5):614-8.
López-Alvarez, A., Díaz-Pérez, A. L., Sosa-Aguirre, C., Macías-Rodríguez, L., & Campos-García, J. (2012). Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production. Journal of Bioscience and Bioengineering, 113(5), 614-8. https://doi.org/10.1016/j.jbiosc.2011.12.015
López-Alvarez A, et al. Ethanol Yield and Volatile Compound Content in Fermentation of Agave Must By Kluyveromyces Marxianus UMPe-1 Comparing With Saccharomyces Cerevisiae Baker's Yeast Used in Tequila Production. J Biosci Bioeng. 2012;113(5):614-8. PubMed PMID: 22280963.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production. AU - López-Alvarez,Arnoldo, AU - Díaz-Pérez,Alma Laura, AU - Sosa-Aguirre,Carlos, AU - Macías-Rodríguez,Lourdes, AU - Campos-García,Jesús, Y1 - 2012/01/26/ PY - 2011/07/29/received PY - 2011/11/11/revised PY - 2011/12/22/accepted PY - 2012/1/28/entrez PY - 2012/1/28/pubmed PY - 2013/4/4/medline SP - 614 EP - 8 JF - Journal of bioscience and bioengineering JO - J Biosci Bioeng VL - 113 IS - 5 N2 - In tequila production, fermentation is an important step. Fermentation determines the ethanol productivity and organoleptic properties of the beverage. In this study, a yeast isolated from native residual agave must was identified as Kluyveromyces marxianus UMPe-1 by 26S rRNA sequencing. This yeast was compared with the baker's yeast Saccharomyces cerevisiae Pan1. Our findings demonstrate that the UMPe-1 yeast was able to support the sugar content of agave must and glucose up to 22% (w/v) and tolerated 10% (v/v) ethanol concentration in the medium with 50% cells survival. Pilot and industrial fermentation of agave must tests showed that the K. marxianus UMPe-1 yeast produced ethanol with yields of 94% and 96% with respect to fermentable sugar content (glucose and fructose, constituting 98%). The S. cerevisiae Pan1 baker's yeast, however, which is commonly used in some tequila factories, showed 76% and 70% yield. At the industrial level, UMPe-1 yeast shows a maximum velocity of fermentable sugar consumption of 2.27g·L(-1)·h(-1) and ethanol production of 1.38g·L(-1)·h(-1), providing 58.78g ethanol·L(-1) at 72h fermentation, which corresponds to 96% yield. In addition, the major and minor volatile compounds in the tequila beverage obtained from UMPe-1 yeast were increased. Importantly, 29 volatile compounds were identified, while the beverage obtained from Pan1-yeast contained fewer compounds and in lower concentrations. The results suggest that the K. marxianus UMPe-1 is a suitable yeast for agave must fermentation, showing high ethanol productivity and increased volatile compound content comparing with a S. cerevisiae baker's yeast used in tequila production. SN - 1347-4421 UR - https://www.unboundmedicine.com/medline/citation/22280963/Ethanol_yield_and_volatile_compound_content_in_fermentation_of_agave_must_by_Kluyveromyces_marxianus_UMPe_1_comparing_with_Saccharomyces_cerevisiae_baker's_yeast_used_in_tequila_production_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1389-1723(11)00533-0 DB - PRIME DP - Unbound Medicine ER -