Abstract
The diversity microbial in ethanolic fermentation generate different behavior metabolic that depended on the microorganisms present. Some kinetic parameters can tell how interactions between microorganisms are occurring in fermentation and can also predict your metabolic behaviors. However, there are little studys about the influence of interactions microbial on kinetic parameters in fermentation sugar cane. Therefore, this work aimed to understand the influence of the yeast strain Saccharomyces cerevisiae CAT-1, MONA, PE-2 and ATCC in the production of biomass, ethanol, glycerol and sugar consumption, as well as to evaluate the kinetic parameters by means of response surface methodology for mixing. From the biomass models generated, it was observed that the yeasts ATCC and MONA when in the presence of CAT-1 and PE-2 showed antagonisms. For the ethanol, the synergistic effect was verified for the mixture MONA/ATCC and CAT-1/PE-2 being that CAT-1 and PE-2 were the yeasts that strongly favored the ethanol production. It stands out yeast MONA due to having lower glycerol production, character desirable in the sugar and alcohol industry. Thus, it is clear that from the analysis employed it was possible to infer about the kinetic behavior of the yeasts in pure cultures as well as the effect of the interaction between them during the cultivation.
Highlights
Yeasts of genera Saccharomyces. cerevisiae are able to convert sugars into ethanol and carbon dioxide, as well as, in glycerol, acetate, succinate, pyruvate, higher alcohols and esters like response to environment through fermentative process (Jouhten et al, 2016; Parapouli et al, 2020)
The first two yeasts were kindly supplied by the Anicuns S/A Álcool e Derivados company, the third one was provided by the Coleção de Culturas Tropical da Fundação André Tosello (Campinas-SP, Brazil), and the last one was isolated from the wineries in Spain provided by the Instituto de Agroquímica y Tecnología de Alimentos (IATA)
The effect of interaction between yeast Saccharomyces cerevisiae CAT-1, PE-2, ATCC, and MONA was noticed through the variation of final concentration ethanol, biomass, residual sucrose, and glycerol, coefficients of models, as well as in analyzed kinetic parameters
Summary
Yeasts of genera Saccharomyces. cerevisiae are able to convert sugars into ethanol and carbon dioxide, as well as, in glycerol, acetate, succinate, pyruvate, higher alcohols and esters like response to environment through fermentative process (Jouhten et al, 2016; Parapouli et al, 2020). Cerevisiae are able to convert sugars into ethanol and carbon dioxide, as well as, in glycerol, acetate, succinate, pyruvate, higher alcohols and esters like response to environment through fermentative process (Jouhten et al, 2016; Parapouli et al, 2020). This biochemical process is responsible for supply of one of the more important biofuel, bioethanol, an attractive renewable fuel like alternative to the use petrol (Amorim et al, 2011). The microflora associated with fermentative ecosystem is highly complex and composed for many interactions between yeast-yeast and yeast-bacteria (Brexó & Sant’Ana, 2018) All this diversity microbial in fermentation reflect in different behaviour the of microorganisms. Through the kinetic parameters like fermentative efficiency and YP/S too is possible say about the destine of carbon source
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