کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4368150 1616660 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Use of a continuous multistage bioreactor to mimic winemaking fermentation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Use of a continuous multistage bioreactor to mimic winemaking fermentation
چکیده انگلیسی

Continuous fermentation set-ups are of great interest for studying the physiology of microorganisms. In winemaking conditions, yeasts go through a growth phase and a stationary phase during which more than half of the sugar is fermented. A comprehensive study of wine–yeast physiology must therefore include yeasts in a non-growing phase. This condition is impossible to achieve within a chemostat, which led us to design a multi-stage fermentation device. In this study, we evaluated the ability of such a device to reproduce, in a series of steady states, the conditions of batch fermentation. Two-stage and four-stage fermentations were carried out with two different strains of Saccharomyces cerevisiae. The main characteristics of the fermentation process (biomass growth, by-product content of the medium) were compared with those observed in batch mode at the same stage of fermentation, which was defined by glucose uptake. The four-stage configuration showed a better ability to reproduce batch fermentation characteristics than the two-stage set-up. It also allowed to uncouple the variations of environmental parameters and proved to be a promising tool to gain new insights into yeast metabolism during alcoholic fermentation.


► We performed alcoholic fermentation in a multi-stage continuous fermentor.
► We compared the yeast physiology in batch and multi-stage fermentation.
► Batch alcoholic fermentation conditions can be reproduced in a multi-stage fermentor.
► At least 3 stages are necessary to reproduce the whole fermentation process.
► Both growth and stationary phases are well reproduced in the multi-stage fermentor.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 150, Issue 1, 17 October 2011, Pages 42–49
نویسندگان
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