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The fermentation of sugarcane molasses by Dekkera bruxellensis and the mobilization of reserve carbohydrates

Pereira, Luciana Filgueira, Lucatti, Elisa, Basso, Luiz Carlos, de Morais, Marcos Antonio, Jr
Antonie van Leeuwenhoek 2014 v.105 no.3 pp. 481-489
Dekkera bruxellensis, Saccharomyces cerevisiae, acetates, alcoholic fermentation, ethanol, ethanol production, glycerol, molasses, organic acids and salts, sucrose, sugarcane juice, trehalose, viability, working conditions, yeasts, Brazil, Canada, Europe, United States
The yeast Dekkera bruxellensis is considered to be very well adapted to industrial environments, in Brazil, USA, Canada and European Countries, when different substrates are used in alcoholic fermentations. Our previous study described its fermentative profile with a sugarcane juice substrate. In this study, we have extended its physiological evaluation to fermentation situations by using sugarcane molasses as a substrate to replicate industrial working conditions. The results have confirmed the previous reports of the low capacity of D. bruxellensis cells to assimilate sucrose, which seems to be the main factor that can cause a bottleneck in its use as fermentative yeast. Furthermore, the cells of D. bruxellensis showed a tendency to deviate most of sugar available for biomass and organic acids (lactic and acetic) compared with Saccharomyces cerevisiae, when calculated on the basis of their respective yields. As well as this, the acetate production from molasses medium by both yeasts was in marked contrast with the previous data on sugarcane juice. Glycerol and ethanol production by D. bruxellensis cells achieved levels of 33 and 53 % of the S. cerevisiae, respectively. However, the ethanol yield was similar for both yeasts. It is worth noting that this yeast did not accumulate trehalose when the intracellular glycogen content was 30 % lower than in S. cerevisiae. The lack of trehalose did not affect yeast viability under fermentation conditions. Thus, the adaptive success of D. bruxellensis under industrial fermentation conditions seems to be unrelated to the production of these reserve carbohydrates.