Improvement of growth, fermentative efficiency and ethanol tolerance of Kloeckera africana during the fermentation of Agave tequilana juice by addition of yeast extract
作者： Dulce M Díaz-Montaño , Ernesto Favela-Torres , Jesus Córdova
DOI: 10.1002/JSFA.3820
关键词: Fermentation 、 Yeast 、 Agave tequilana 、 Botany 、 Ethanol fermentation 、 Food science 、 Yeast extract 、 Diammonium phosphate 、 Saccharomyces cerevisiae 、 Alcohol tolerance 、 Biology
摘要: BACKGROUND: The aim of this work was to improve the productivity and yield tequila fermentation propose use a recently isolated non-Saccharomyces yeast in order obtain greater diversity flavour aroma beverage. For that, effects addition different nitrogen (N) sources Agave tequilana juice on growth, fermentative capacity ethanol tolerance Kloeckera africana Saccharomyces cerevisiae were studied compared. RESULTS:Kloeckera K1 S. S1 cultured A. supplemented with ammonium sulfate, diammonium phosphate or extract. did not assimilate inorganic N sources, while utilised any source. Yeast extract stimulated alcohol K. africana, giving kinetic parameter values similar those calculated for cerevisiae. CONCLUSION: This study revealed importance supplementing convenient source achieve fast complete conversion sugars ethanol, particularly case africana. exhibited growth cerevisiae. utilisation industry is promising because its variety synthesised aromatic compounds, which would enrich attributes Copyright © 2009 Society Chemical Industry
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