Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range

dc.contributor.author	Kopsahelis, N	en
dc.contributor.author	Nisiotou, A	en
dc.contributor.author	Kourkoutas, Y	en
dc.contributor.author	Panas, P	en
dc.contributor.author	Nychas, GJ-E	en
dc.contributor.author	Kanellaki, M	en
dc.date.accessioned	2014-06-06T06:49:29Z
dc.date.available	2014-06-06T06:49:29Z
dc.date.issued	2009	en
dc.identifier.issn	09608524	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.biortech.2009.05.011	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4620
dc.subject	Brewer's spent grains	en
dc.subject	Ethanol production	en
dc.subject	Immobilization	en
dc.subject	Saccharomyces cerevisiae	en
dc.subject	Volatiles	en
dc.subject.other	Brewer's spent grains	en
dc.subject.other	Ethanol production	en
dc.subject.other	Immobilization	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	Volatiles	en
dc.subject.other	Biochemical engineering	en
dc.subject.other	Cell culture	en
dc.subject.other	Chromatographic analysis	en
dc.subject.other	DNA	en
dc.subject.other	Ethanol	en
dc.subject.other	Extraction	en
dc.subject.other	Fermentation	en
dc.subject.other	Gas chromatography	en
dc.subject.other	Genes	en
dc.subject.other	Mass spectrometry	en
dc.subject.other	Molasses	en
dc.subject.other	Nucleic acids	en
dc.subject.other	Strain	en
dc.subject.other	Yeast	en
dc.subject.other	Cell immobilization	en
dc.subject.other	alcohol	en
dc.subject.other	mitochondrial DNA	en
dc.subject.other	ribosome DNA	en
dc.subject.other	concentration (composition)	en
dc.subject.other	ethanol	en
dc.subject.other	fermentation	en
dc.subject.other	gas chromatography	en
dc.subject.other	high temperature	en
dc.subject.other	immobilization	en
dc.subject.other	mass spectrometry	en
dc.subject.other	mitochondrial DNA	en
dc.subject.other	thermophilic bacterium	en
dc.subject.other	article	en
dc.subject.other	DNA extraction	en
dc.subject.other	fermentation	en
dc.subject.other	fungal cell	en
dc.subject.other	fungal strain	en
dc.subject.other	fungus isolation	en
dc.subject.other	gas chromatography	en
dc.subject.other	gene amplification	en
dc.subject.other	heat tolerance	en
dc.subject.other	immobilized cell	en
dc.subject.other	mass spectrometry	en
dc.subject.other	molecular dynamics	en
dc.subject.other	nonhuman	en
dc.subject.other	nucleotide sequence	en
dc.subject.other	polymerase chain reaction	en
dc.subject.other	priority journal	en
dc.subject.other	restriction fragment length polymorphism	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	sequence analysis	en
dc.subject.other	solid phase microextraction	en
dc.subject.other	temperature	en
dc.subject.other	wild type	en
dc.subject.other	Cells, Immobilized	en
dc.subject.other	DNA, Mitochondrial	en
dc.subject.other	DNA, Ribosomal	en
dc.subject.other	DNA, Ribosomal Spacer	en
dc.subject.other	Fermentation	en
dc.subject.other	Gas Chromatography-Mass Spectrometry	en
dc.subject.other	Kinetics	en
dc.subject.other	Molasses	en
dc.subject.other	Phylogeny	en
dc.subject.other	Polymorphism, Restriction Fragment Length	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	Sequence Analysis, DNA	en
dc.subject.other	Solid Phase Microextraction	en
dc.subject.other	Temperature	en
dc.subject.other	Volatilization	en
dc.subject.other	Saccharomyces cerevisiae	en
dc.subject.other	Vitaceae	en
dc.title	Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.biortech.2009.05.011	en
heal.publicationDate	2009	en
heal.abstract	Molasses fermentation performance by both a cryotolerant and a thermophilic yeast (strain AXAZ-1) isolated from grapes in Greece was evaluated in an extremely wide temperature range (3-40 °C). Sequence analysis of the 5.8S internal transcribed spacer and the D1/D2 ribosomal DNA (rDNA) regions assigned isolate to Saccharomyces cerevisiae. Restriction fragment length polymorphism of the mitochondrial DNA showed that strain AXAZ-1 is genetically divergent compared to other wild strains of Greek origin or commercial yeast starters. Yeast cells growing planktonically were capable of fermentation in a wide temperature spectrum, ranging from 3 °C to 38 °C. Immobilization of yeast on brewer's spent grains (BSG) improved the thermo-tolerance of the strain and enabled fermentation at 40 °C. Time to complete fermentation with the immobilized yeast ranged from 20 days at 3 to 38 h at 40 °C. The daily ethanol productivity reached maximum (58.1 g/L) and minimum (2.5 g/L) levels at 30 and 3 °C, respectively. The aroma-related compounds' profiles of immobilized cells at different fermentation temperatures were evaluated by using solid phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS). Molasses fermentation resulted in a high quality fermentation product due to the low concentrations of higher and amyl alcohols at all temperatures tested. Strain AXAZ-1 is very promising for the production of ethanol from low cost raw materials, as it was capable to perform fermentations of high ethanol concentration and productivities in both low and high temperatures. © 2009 Elsevier Ltd. All rights reserved.	en
heal.journalName	Bioresource Technology	en
dc.identifier.issue	20	en
dc.identifier.volume	100	en
dc.identifier.doi	10.1016/j.biortech.2009.05.011	en
dc.identifier.spage	4854	en
dc.identifier.epage	4862	en