Synchronization of isothermal calorimetry and liquid cultivation identifying the beneficial conditions for producing eth
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Synchronization of isothermal calorimetry and liquid cultivation identifying the beneficial conditions for producing ethanol by yeast Saccharomyces cerevisiae fermentation Shu‑Yao Tsai1 · Yu‑Ching Hsu1 · Chi‑Min Shu2 · Kuei‑Hua Lin2 · Chun‑Ping Lin1,3,4 Received: 23 October 2019 / Accepted: 23 March 2020 © Akadémiai Kiadó, Budapest, Hungary 2020
Abstract This study focused on the Saccharomyces cerevisiae (S. cerevisiae) fermentation process using various sugar concentrations for ethanol fermentation; the isothermal calorimeter (TAM Air) and liquid state fermentation were compared to determine the effects of adjusting the sugar concentration, culture temperature, and culture time for S. cerevisiae cultivation. We compared the effects of different culture temperatures, 25, 31, and 37 °C, various glucose and fructose concentrations, 2, 4, and 8%, and suitable culture times, up to 96 h, for S. cerevisiae growth and metabolism under synchronous conditions. Comparisons of the calorimetric measurement and liquid state fermentation results were made to determine the beneficial culture conditions at 25 °C. In addition, based on the heat power-time curves of the TAM Air tests, we obtained an accessible kinetics model by autocatalytic reaction simulation, which further determined an accurate culture time of 85.22 h, a high ethanol production of 34.80 μL mL−1 in medium with 8% fructose; the time to reach the maximum growth rate under an isothermal temperature of 26.59 °C for all media was 24 h, and a longer growth lifetime of 134. 03 days was achieved in 8% fructose at 4 °C. Overall, the results of this research can be widely used in beverages, bioenergy, and food processing. Keywords Saccharomyces cerevisiae · Isothermal calorimetry · Ethanol · Fermentation · Time to maximum growth rate · Growth lifetime
Introduction The yeast Saccharomyces cerevisiae (S. cerevisiae), commonly known as “baker’s yeast” or “brewer’s yeast,” has been used in baking and winemaking and is widely applied in various industries [1–3]. Alcoholic fermentation refers * Chun‑Ping Lin [email protected]; [email protected] 1
Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan, ROC
2
Department of Safety, Health, and Environmental Engineering, National Yunlin University of Science and Technology (YunTech), Douliou 64002, Yunlin, Taiwan, ROC
3
Office of Environmental Safety and Health, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan, ROC
4
Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh‑Shih Rd., Taichung 40402, Taiwan, ROC
to the biological metabolism process by which microorganisms produce ethanol through fermentation. Yeast and other microorganisms are fermented, and sugars such as glucose, fructose and sucrose present in the fermentation are converted into energy (heat), ethanol, and carbon dioxide, but the specific process of microbial fermentation differs according to the various substra
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