Abstract
An increase in substrate concentration in ethanol fermentation results in higher metabolic activity and increased ethanol production; however, during fermentation of concentrated substrates, the yeasts are exposed to extreme conditions and show differences in metabolism accompanied with many negative consequences. A significant increase of fermentation rate of VHG wort for entrapped yeasts in contrast to free yeast cells was observed. The specific rate of ethanol production of yeast immobilised in calcium pectate in wort of concentration 24 % (w/w) was at the level of the specific rate of ethanol production of free yeast and yeast adsorbed on cellulose in wort of concentration 16 %. An increase in wort gravity resulted in significantly higher trehalose content in free cells, whereas trehalose content in entrapped cells did not increase with increasing initial wort gravity up to the concentration of 24 %. Higher degree of saturation of total fatty acids in the entrapped fermenting yeast compared to the free cells under VHG fermentation conditions correlated positively with ethanol tolerance and improved fermentation rate. Beer produced from VHG wort by entrapped yeasts had a suitable diacetyl concentration and higher alcohols-to-esters ratio, as opposed to beer produced by free yeasts.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Bafrncova P, Smogrovicova D, Slavikova I, Patkova J, Domeny Z (1999) Improvement of VHG ethanol fermentation by media supplementation using Saccharomyces cerevisiae. Biotechnol Lett 21:337–341
Birch RM, Walker GM (2000) Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae. Enzyme Microb Technol 26:678–687
Branyik T, Vicente AA, Dostalek P, Teixeira JA (2005) Continuous beer fermentation using immobilized yeast cell bioreactor systems. Biotechnol Prog 21:653–663
Casey GP, Ingledew WM (1986) Ethanol tolerance in yeasts. CRC Crit Rev Biotechnol 13:219–280
Ciesarova Z, Domeny Z, Smogrovicova D, Patkova J, Sturdik E (1998) Comparison of ethanol tolerance of free and immobilized Saccharomyces uvarum yeasts. Folia Microbiol 43:55–58
Devantier R, Scheithauer B, Villas-Boas SG, Pedersen S, Olsson L (2005) Metabolite profiling for analysis of yeast stress response during very high gravity ethanol fermentations. Biotechnol Bioeng 90:703–714
Ghose TK, Tyagi RD (1979) Rapid ethanol fermentation of cellulose hydrolyzate. II. Product and substrate inhibition and optimization of fermentor design. Biotechnol Bioeng 21:1401–1420
Kates M, Baxter RM (1962) Lipid composition of mesophilic and psychrophilic yeasts (Candida species) as influenced by environmental temperature. Can J Biochem Physiol 40:1213–1227
Kourkoutas Z, Bekatorou A, Banat IM, Marchant R, Koutinas AA (2004) Immobilization technologies and support materials suitable in alcohol beverages production. Food Microbiol 21:377–397
Norton S, Watson K, D’Amore T (1995) Ethanol tolerance of immobilized brewers’ yeast cells. Appl Microbiol Biotechnol 43:18–24
Patkova J, Smogrovicova D, Bafrncova P, Domeny Z (2000) Changes in the yeast metabolism at very high gravity wort fermentation. Folia Microbiol 45:335–338
Polednikova M, Voborsky J, Chladek L, Sruma T (1993) Zkusenosti svyrobou piva pomoci imobilizovanych kvasinek. Kvas Prumysl 39:2–7
Pradeep P, Smogrovicova D, Reddy OVS, Ko S (2011) Very high gravity (VHG) ethanolic brewing and fermentation: a research update. J Ind Microbiol Biotechnol 38:1133–1144
Smogrovicova D, Domeny Z (1999) Beer volatile by-product formation at different fermentation temperature using immobilised yeasts. Process Biochem 34:785–794
Smogrovicova D, Domeny Z, Gemeiner P, Malovikova A, Sturdik E (1997) Reactors for continuous primary beer fermentation using immobilised yeast. Biotechnol Tech 11:261–264
Smogrovicova D, Domeny Z, Svitel J (1998) Effect of immobilised cell concentration on beer quality in continuous beer fermentation. Food Biotechnol 12:123–137
Smogrovicova D, Patkova J, Domeny Z, Navratil M (2000) Improvement in beer fermentation under very high gravity conditions by entrapped yeast. Minerva Biotechnol 12:331–336
Smogrovicova D, Domeny Z, Navratil M, Dvorak P (2001) Continuous beer fermentation using polyvinyl alcohol entrapped yeast. In: Proceedings of European brewery convention, 28th congress, Budapest, pp 477–485
Thomas KC, Hynes SH, Ingledew WM (1996) Practical and theoretical considerations in the production of high concentrations of alcohol by fermentation. Process Biochem 31:321–333
Verbelen PJ, De Schutter DP, Delvaux F, Verstrepen KJ, Delvaux FR (2006) Immobilized yeast cell systems for continuous fermentation applications. Biotechnol Lett 28:1515–1525
Willaert R, Nedovic VA (2006) Primary beer fermentation by immobilised yeast – a review on flavour formation and control strategies. J Chem Technol Biotechnol 81:1353–1367
Acknowledgements
This work was supported by the Scientific Grant Agency of the Ministry of Education of the Slovak Republic and the Academy of Sciences, registration number 1/0096/11.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2013 Springer India
About this chapter
Cite this chapter
Smogrovicova, D. (2013). Physiology of Free and Immobilised Brewer’s Yeast in Stress Conditions. In: Salar, R., Gahlawat, S., Siwach, P., Duhan, J. (eds) Biotechnology: Prospects and Applications. Springer, New Delhi. https://doi.org/10.1007/978-81-322-1683-4_8
Download citation
DOI: https://doi.org/10.1007/978-81-322-1683-4_8
Published:
Publisher Name: Springer, New Delhi
Print ISBN: 978-81-322-1682-7
Online ISBN: 978-81-322-1683-4
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)