Abstract
Our research was carried out to determine the plate count with a special observation Saccharomyces cerevisiae in the pre-fermenters cereal grains using the classical microscopic method. The cell counts were performed in the Bürker chamber. We followed changes in the plate count, number of Saccharomyces cerevisiae and changes during the yeast propagation in the mash. The mash would present only cultivated yeast Saccharomyces cerevisiae but may occur in a small number of other microorganism's types. Samples were taken during the propagation process in distillery factories. During this period, 30 samples of corn mash were examined. Samples were collected from two tanks during the fifteen generations. The total number of Saccharomyces cerevisiae was reduced and we got a number of unwanted microbiota. The statistical evaluation demonstrated that the growth of unwanted microbiota is directly related to the increase in the propagation of generation in corn mash. The maximum number of yeast cells was found in the twelfth generation 3.052 x 108 mL in the propagation tank. The total number of microorganisms in this generation was 3.149 x 108 mL and yeasts represent 96.92% of the total microbiota. In the sample B, 95.62% were Saccharomyces cerevisiae during the fifteenth generation. Our results showed that the optimal exchange of the yeast is in 15th generation. Subsequently, repeat the whole process but now with new yeast. These results confirmed our understanding of the relationship between Saccharomyces cerevisiae and contamination during the ethanol fermentation.
Highlights
Many microorganisms produce ethanol and the efficiency amongst them varies greatly and eliminates the practical industrial usage of many (Akinosho et al, 2015)
In the propagation tank A, the highest amount of yeast was in the 12th generation with a number 3.052 x 108 mL (Table 1)
In the 13th generation there was a reproduction of yeast Saccharomyces cerevisiae, which was the predominant microbiota
Summary
Many microorganisms produce ethanol and the efficiency amongst them varies greatly and eliminates the practical industrial usage of many (Akinosho et al, 2015). Many microorganisms are able to produce ethanol, but the force between them is very different, and eliminating the practical industrial use. For the quality of the final product is crucial to what extent, when and under what physical conditions this process participated (Furdíková and Malík, 2016). Yeasts with guaranteed optimal control of fermentation processes have maximum yield. Final product is very clean with standard quality and from a natural source (Pelikán and Sáková, 2001). Saccharomyces cerevisiae is a yeast that has an extensive history in industrial fermentation and exhibits exceptional ethanol tolerance (Ginley and Cahen, 2011). Clasification of Saccharomyces cerevisiae: Fungi, Ascomycota, Saccharomycotina, Saccharomycetes, Saccharomycetidae, Saccharomycetales, Saccharomycetaceae, Saccharomyces (Mycobank Database, 2016)
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