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首页> 外文期刊>Engineering in Life Sciences >Enhanced ethanol production, volatile compound biosynthesis and fungicide removal during growth of a newly isolated Saccharomyces cerevisiae strain on enriched pasteurized grape musts
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Enhanced ethanol production, volatile compound biosynthesis and fungicide removal during growth of a newly isolated Saccharomyces cerevisiae strain on enriched pasteurized grape musts

机译：在富含巴氏杀菌葡萄的葡萄汁上新分离的酿酒酵母菌株生长过程中提高乙醇生产，挥发性化合物的生物合成和杀真菌剂的去除

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摘要

The kinetic behavior of a newly isolated Saccharomyces cerevisiae strain, grown on pasteurized grape musts enriched with industrial sugars, was studied after the addition of various concentrations [0.0 (reference), 0.4 and 2.4 mg/L] of the fungicide quinoxyfen to the medium, Batch-flask cultures were carried out. Significant quantities of biomass (10.0 +/- 0.8g/L) were produced regardless of quinoxyfen addition to the medium; therefore, the addition of the fungicide did not seriously inhibit biomass production. Ethanol was synthesized in very high quantities in all trials (highest concentrations 106.4-119.2 g/L). A slight decrease of ethanol production in terms of both absolute value and conversion yield of ethanol produced per sugar consumed was, however, observed when the quinoxyfen concentration was increased. The addition of quinoxyfen led to significantly lower ethylic ester levels, which also pertains to the acetates analyzed in this study. Fusel alcohol synthesis seemed to be activated when 0.4 mg/L quinoxyfen was added, but at 2.4 mg/L of added fungicide, no statistically significant differences were observed compared with the control trial. Volatile acid levels did not present a uniform trend in relation with the added fungicide. Finally, the fermentation was accompanied by a significant reduction of the fungicide concentration (79-82 wt% fungicide removal).
机译：在向培养基中添加各种浓度[0.0（参考），0.4和2.4 mg / L]的杀菌剂奎诺芬后，研究了一种新分离的酿酒酵母菌株的动力学行为，该菌株生长在富含工业糖的巴氏杀菌葡萄汁上，进行批量培养瓶。无论向培养基中添加喹喔芬，均产生大量生物质（10.0 +/- 0.8g / L）;因此，添加杀菌剂不会严重抑制生物量的产生。在所有试验中，乙醇的合成量都很高（最高浓度为106.4-119.2 g / L）。然而，当增加喹喔芬的浓度时，观察到乙醇产量的绝对值和每单位糖消耗的乙醇转化率的轻微降低。奎宁芬的添加导致乙酯含量明显降低，这也与本研究中分析的乙酸盐有关。当添加0.4 mg / L喹诺芬时，脂肪醇的合成似乎被激活，但是在添加2.4 mg / L杀真菌剂时，与对照试验相比，没有观察到统计学上的显着差异。挥发性酸含量与添加的杀菌剂没有统一的趋势。最后，发酵伴随着杀真菌剂浓度的显着降低（杀真菌剂去除量为79-82wt％）。

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