Sucrose Fermentation by Brazilian Ethanol Production Yeasts in Media Containing Structurally Complex Nitrogen Sources

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dc.contributor.authorMiranda Junior, Messias [UNESP]
dc.contributor.authorBatistote, Margareth [UNESP]
dc.contributor.authorCilli, Eduardo Maffud [UNESP]
dc.contributor.authorErnandes, Jose Roberto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:17:41Z
dc.date.available2014-05-20T14:17:41Z
dc.date.issued2009-01-01
dc.description.abstractFour Saccharomyces cerevisiae Brazilian industrial ethanol production strains were grown, under shaken and static conditions, in media containing 22% (w/v) sucrose supplemented with nitrogen sources varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Sucrose fermentations by Brazilian industrial ethanol production yeasts strains were strongly affected by both the structural complexity of the nitrogen source and the availability of oxygen. Data suggest that yeast strains vary in their response to the nitrogen source's complex structure and to oxygen availability. In addition, the amount of trehalose produced could be correlated with the fermentation performance of the different yeasts, suggesting that efficient fuel ethanol production depends on finding conditions which are appropriate for a particular strain, considering demand and dependence on available nitrogen sources in the fermentation medium.en
dc.description.affiliationState Univ São Paulo, UNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUnespState Univ São Paulo, UNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent191-197
dc.identifierhttp://dx.doi.org/10.1002/j.2050-0416.2009.tb00368.x
dc.identifier.citationJournal of The Institute of Brewing. London: Inst Brewing, v. 115, n. 3, p. 191-197, 2009.
dc.identifier.doi10.1002/j.2050-0416.2009.tb00368.x
dc.identifier.issn0046-9750
dc.identifier.lattes9424346762460416
dc.identifier.lattes4966823021866296
dc.identifier.orcid0000-0002-4767-0904
dc.identifier.urihttp://hdl.handle.net/11449/25304
dc.identifier.wosWOS:000273080000004
dc.language.isoeng
dc.publisherInst Brewing
dc.relation.ispartofJournal of the Institute of Brewing
dc.relation.ispartofjcr0.868
dc.relation.ispartofsjr0,387
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectamino acidsen
dc.subjectanaerobiosisen
dc.subjectethanol production yeastsen
dc.subjectnitrogen metabolismen
dc.subjectpeptidesen
dc.subjectSaccharomycesen
dc.subjectsucrose fermentationen
dc.subjecttrehaloseen
dc.subjectyeasten
dc.titleSucrose Fermentation by Brazilian Ethanol Production Yeasts in Media Containing Structurally Complex Nitrogen Sourcesen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderInst Brewing
unesp.author.lattes9424346762460416
unesp.author.lattes4966823021866296
unesp.author.orcid0000-0002-4767-0904[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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