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Bioquímica • An. Esc. Super. Agric. Luiz de Queiroz 48 • 1991 • https://doi.org/10.1590/S0071-12761991000100005   copiar

Produção de glicerol por linhagens de Saccharomyces durante fermentação alcoólica

Glycerol production of strains of Saccharomyces during alcoholic fermentation

Autoria SCIMAGO INSTITUTIONS RANKINGS

Resumos

A pesquisa foi realizada para comparar os efeitos de diversos fatores (temperatura, pH, concentração de sacarose, 2,4-dinitrofenol e fontes de nitrogênio) sobre a produção de glicerol por Saccharomyces uvarum IZ-1904 e Saccharomyces cerevisiae (M-3 00A e de panificação) durante a fermentação alcoólica. A quantidade de glicerol foi fortemente influenciada pela linhagem da levedura. Com a levedura IZ-1904 houve menor produção de glicerol do que M-300-A e de panificação em todas as condições estudadas. Mais glicerol foi significativamente formado por fermentação a 34°C do que a 25°C e 12°C. Em pH 4.5 houve maior produção de glicerol do que a pH 3.0. A adição de 18 ppm de 2,4-dinitrofenol provocou decréscimo no glicerol formado e esse decréscimo foi maior com as leveduras M-300-A e de panificação do que com IZ-1904. O aumento da concentração de sacarose levou a maior produção de glicerol.

glicerol; fermentação alcoólica; Saccharomyces

This study was carried out to compare the effects of several factors (temperature, pH, sucrose concentration, 2,4-dinitrophenol and nitrogen sources) on glycerol production by Saccharomyces uvarum IZ-19 04 and Saccharomyces cerevisiae (M-300-A and baker's yeast) during alcoholic fermentation. The strain of yeast strongly influenced the amount of glycerol. With IZ-1904 there was lower production of glycerol than M-3 00-A and baker's yeast in all conditions studied. Significantly more glycerol was formed by fermentation at 34°C than at 25°C and 12°C. At pH 4.5 there was higher glycerol production than at pH 3.0. Addition of 18 ppm 2,4-dinitrophenol decreased the amount of glycerol formed, and the decrease was greater with M-300-A and baker's yeast than IZ-1904. The increase of sucrose concentrations led to a higher production of glycerol.

Glycerol; Saccharomyces; alcoholic fermentation

BIOQUÍMICA BIOCHEMISTRY

Produção de glicerol por linhagens de Saccharomyces durante fermentação alcoólica

Glycerol production of strains of Saccharomyces during alcoholic fermentation

Luiz Eduardo Gutierrez

Departamento de Química da E.S.A. "Luiz de Queiroz" da Universidade de São Paulo/USP. 13400-Piracicaba-SP e CEBTEC/FEALQ

RESUMO

A pesquisa foi realizada para comparar os efeitos de diversos fatores (temperatura, pH, concentração de sacarose, 2,4-dinitrofenol e fontes de nitrogênio) sobre a produção de glicerol por Saccharomyces uvarum IZ-1904 e Saccharomyces cerevisiae (M-3 00A e de panificação) durante a fermentação alcoólica. A quantidade de glicerol foi fortemente influenciada pela linhagem da levedura. Com a levedura IZ-1904 houve menor produção de glicerol do que M-300-A e de panificação em todas as condições estudadas. Mais glicerol foi significativamente formado por fermentação a 34°C do que a 25°C e 12°C. Em pH 4.5 houve maior produção de glicerol do que a pH 3.0. A adição de 18 ppm de 2,4-dinitrofenol provocou decréscimo no glicerol formado e esse decréscimo foi maior com as leveduras M-300-A e de panificação do que com IZ-1904. O aumento da concentração de sacarose levou a maior produção de glicerol.

Termos para Indexação: glicerol, fermentação alcoólica, Saccharomyces.

ABSTRACT

This study was carried out to compare the effects of several factors (temperature, pH, sucrose concentration, 2,4-dinitrophenol and nitrogen sources) on glycerol production by Saccharomyces uvarum IZ-19 04 and Saccharomyces cerevisiae (M-300-A and baker's yeast) during alcoholic fermentation. The strain of yeast strongly influenced the amount of glycerol. With IZ-1904 there was lower production of glycerol than M-3 00-A and baker's yeast in all conditions studied. Significantly more glycerol was formed by fermentation at 34°C than at 25°C and 12°C. At pH 4.5 there was higher glycerol production than at pH 3.0. Addition of 18 ppm 2,4-dinitrophenol decreased the amount of glycerol formed, and the decrease was greater with M-300-A and baker's yeast than IZ-1904. The increase of sucrose concentrations led to a higher production of glycerol.

Index Terms: Glycerol, Saccharomyces, alcoholic fermentation.

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REFERÊNCIAS BIBLIOGRÁFICAS

AMIN, G.; P. STANDAERT & H. VERACHTERT. Effects of metabolic inhibitors on the alcoholic fermentation by several yeasts in batch or in immobilized cell systems. Applied Microbiology, Berlin, 19: 91-9, 1984.

BATTLEY, E.H. Growth-reaction equations for Saccharomyces cerevisiae. Physiologia Plantarum, Kobenhavn, 13.: 192-203, 1960. BRUMM, P.J. & HEBEDA, R.E. Glycerol production in industrial alcohol fermentations. Biotechnology Letters, Surrey, 10 (9): 677-82, 1988.

CAZZULO, J. J. & STOPPANI, A. O. M. Purification and properties of pyruvate carboxylase from baker's yeast. Archive of Biochemistry and Biophysics, New York, 121: 596-608, 1967.

DURO, A.F. & SERRANO, R. Inhibition of succinate production during yeast fermentation by deenergization of the plasma membrane. Current Microbiology, New York, 6: 111-3, 1981.

GENEVOIS, L. Essays de bilans de la fermentation alcoolique due aux. cellules de levedures. Biochimica Biophysica Acta, Amsterdam, 4: 179-92, 1950.

GOMES, F.P. Curso de Estatística Experimental . 4.ed. São Paulo, Nobel, 1970. 430p.

GUTIERREZ, L.E. Estudo comparativo da fermentação alcoólica por linhagens de Saccharomyces cerevisiae e Sacchharomyces uvarum. Piracicaba, 1989. 160p. (Livre-Docência - Escola Superior de Agricultura "Luiz de Queiroz"/USP).

HARRISON, J.S. & GRAHAM, J.C. Yeasts in distillery practice. In: ROSE, A.H. & HARRISOM, J.S. eds. The Yeasts. London, Academic Press, 1970, v.3, p.283-348.

HEERDE, E. & RADLER, F. Metabolism of the anaerobic formation of succinic acid by Saccharomyces cerevisiae. Archives of Microbiology, Berlin, 117: 269-76, 1978.

HOMMES, F.A. Effect of glucose on the level of glycolytic enzymes in yeast. Archives of Biochemistry and Biophysics, New York, 114: 231-3, 1966.

KENYON, C.P.; PRIOR, B.A. ; VUUREN, H.J.J, van. Water relations of ethanol fermentation by Saccharomyces cerevisiae: glycerol production under solute stress. Enzyme and Microbial and Technology, Stonehan, 8: 461-4, 1986.

KUNKEE, R.E. & AMERINE, M.A. Yeasts in wine-making. In: ROSE, A.H. & HARRISOM, J.S., eds. The Yeasts. London, Academic Press, 1970. v.3, p.5-71.

LEWIS, M.J. & PHAFF, H.J. Realese of nitrogenous substances by brewer's yeast. III. Shock excretion ofamino acids. Journal of Bacteriology, Baltimore, 87 (6): 1389-96, 1964.

NEISH, A.C. & BLACKWOOD, A.C. Dissimilation fo glucose by yeast at poised hydrogen ion concentrations. Canadian Journal of Technology Ontario, 29: 123-9, 1950.

NORDSTROM, K. Formation of ethyl acetate in fermentation with brewer's. III. Participation of coenzyme-A. Journal of Institute of Brewing, London, 68: 398-407, 1962.

NORDSTROM, K. Yeast growth and glycerol formation. Acta Chemica Scandinavica, Copenhagem, 20 (4): 1016-25, 1966.

OURA, E. Reaction products of yeast fermentations. Process Biochemistry, London, 12: 19-21, 35, 1977.

PANCHAL, C.J. & STEWART, G.G. The effect osmotic pressure on the production and excretion of ethanol and glycerol by a brewing yeast strain. Journal of the Institute of Brewing, London, 86: 207-10, 1980.

PARFAIT, A. & JOURET, C. Le glycerol dans al fermentation alcoolique des melasses et des jus de cannes a sucre. Industries Alimentaires et Agricoles. Paris, 97(7/8) : 721-4, 1980.

RADLER, F. & SCHUTZ, H. Glycerol production & various strains of Saccharomyces. American Journal of Enology and Viticulture, Davis, 33 (1): 36-40, 1982.

RANKINE, B.C. & BRIDSON, D.A. Glycerol in Australian wines and factors influencing its formation. American Journal of Enology and Viticulture, Davis, 22: 6-12, 1971.

ROTHSTEIN, A. & BERKE, H. Endogenous alcoholic fermentation in yeast induced by 2,4-dinitrophenol. Archives of Biochemistry and Biophysics, New York, 36: 195-9, 1952.

SOLS, A.; GANCEDO, C; DELAFUENTE, G. Energy yielding metalism in yeasts. In: ROSE, A. M. & HARRISOM, J.S. eds. The Yeasts. London, Academic Press, 1971. v.2, p.271-307.

UCHIMOTO, D. & CRUESS, W.V. Effect of temperature on certain products of vinous fermentation. Food Research, Champaign, 17: 361-6, 1952.

ZAGO, E. A.; AMORIM, H. V.; BASSO, L. C; GUTIERREZ, L. E.; OLIVEIRA, A. J. Métodos analíticos para o controle da produção de álcool. Piracicaba, ESALQ, Centro de Biotecnologia Agrícola, 1989, 144p.

Trabalho entregue para publicação em 31.10.90

Trabalho aprovado para publicação em 26.02,91

  • AMIN, G.; P. STANDAERT & H. VERACHTERT. Effects of metabolic inhibitors on the alcoholic fermentation by several yeasts in batch or in immobilized cell systems. Applied Microbiology, Berlin, 19: 91-9, 1984.
  • BATTLEY, E.H. Growth-reaction equations for Saccharomyces cerevisiae. Physiologia Plantarum, Kobenhavn, 13: 192-203, 1960.
  • BRUMM, P.J. & HEBEDA, R.E.  Glycerol production in industrial  alcohol fermentations. Biotechnology  Letters, Surrey, 10 (9): 677-82, 1988.
  • CAZZULO, J. J. & STOPPANI, A. O. M. Purification and properties of pyruvate carboxylase from baker's yeast. Archive of Biochemistry and Biophysics, New York, 121: 596-608, 1967.
  • DURO, A.F. & SERRANO, R. Inhibition of succinate production during yeast fermentation by deenergization of the plasma membrane. Current Microbiology, New York, 6: 111-3, 1981.
  • GENEVOIS, L. Essays de bilans de la fermentation alcoolique due aux. cellules de levedures. Biochimica Biophysica Acta, Amsterdam, 4: 179-92, 1950.
  • GOMES, F.P. Curso de Estatística Experimental . 4.ed. São Paulo, Nobel, 1970. 430p.
  • GUTIERREZ, L.E. Estudo comparativo da fermentação alcoólica por linhagens de Saccharomyces cerevisiae e Sacchharomyces uvarum. Piracicaba, 1989. 160p. (Livre-Docência - Escola Superior de Agricultura "Luiz de Queiroz"/USP).
  • HARRISON, J.S. & GRAHAM, J.C. Yeasts in distillery practice. In: ROSE, A.H. & HARRISOM, J.S. eds. The Yeasts London, Academic Press, 1970, v.3, p.283-348.
  • HEERDE, E. & RADLER, F. Metabolism of the anaerobic formation of succinic acid by Saccharomyces cerevisiae Archives of Microbiology, Berlin, 117: 269-76, 1978.
  • HOMMES, F.A. Effect of glucose on the level of glycolytic enzymes in yeast. Archives of Biochemistry and Biophysics, New York, 114: 231-3, 1966.
  • KENYON, C.P.; PRIOR, B.A. ; VUUREN, H.J.J, van. Water relations of  ethanol fermentation by Saccharomyces cerevisiae: glycerol production under solute stress. Enzyme and Microbial and Technology, Stonehan, 8: 461-4, 1986.
  • KUNKEE, R.E. & AMERINE, M.A. Yeasts in wine-making. In: ROSE, A.H. & HARRISOM, J.S., eds. The Yeasts London, Academic Press, 1970. v.3, p.5-71.
  • LEWIS, M.J. & PHAFF, H.J. Realese of nitrogenous substances by brewer's yeast. III. Shock excretion ofamino acids. Journal of Bacteriology, Baltimore, 87 (6): 1389-96, 1964.
  • NEISH, A.C. & BLACKWOOD, A.C. Dissimilation fo glucose by yeast at poised hydrogen ion concentrations.  Canadian Journal of Technology Ontario, 29: 123-9, 1950.
  • NORDSTROM, K. Formation of ethyl acetate in fermentation with brewer's.  III. Participation of coenzyme-A. Journal of Institute of Brewing, London, 68: 398-407, 1962.
  • NORDSTROM, K. Yeast growth and glycerol formation. Acta Chemica Scandinavica, Copenhagem, 20 (4): 1016-25, 1966.
  • OURA, E. Reaction products of yeast fermentations. Process Biochemistry, London, 12: 19-21, 35, 1977.
  • PANCHAL, C.J. & STEWART, G.G. The effect osmotic pressure on the production and excretion of ethanol and glycerol by a brewing yeast strain. Journal of the Institute of Brewing, London, 86: 207-10, 1980.
  • PARFAIT, A. & JOURET, C. Le glycerol dans al fermentation alcoolique des melasses et des jus de cannes a sucre. Industries Alimentaires et Agricoles Paris, 97(7/8) : 721-4, 1980.
  • RADLER, F. & SCHUTZ, H. Glycerol production & various strains of Saccharomyces. American Journal of Enology and Viticulture, Davis, 33 (1): 36-40, 1982.
  • RANKINE, B.C. & BRIDSON, D.A. Glycerol in Australian wines and factors influencing its formation. American Journal of Enology and Viticulture, Davis, 22: 6-12,  1971.
  • ROTHSTEIN, A. & BERKE, H. Endogenous alcoholic fermentation in yeast induced by 2,4-dinitrophenol. Archives of Biochemistry and Biophysics, New York, 36: 195-9, 1952.
  • SOLS, A.; GANCEDO, C; DELAFUENTE, G. Energy yielding metalism in yeasts. In: ROSE, A. M. & HARRISOM, J.S. eds. The Yeasts London, Academic Press, 1971. v.2, p.271-307.
  • UCHIMOTO, D. & CRUESS, W.V. Effect of temperature on certain products of vinous fermentation. Food Research, Champaign, 17: 361-6, 1952.
  • ZAGO, E. A.; AMORIM, H. V.; BASSO, L. C; GUTIERREZ, L. E.; OLIVEIRA, A. J. Métodos analíticos para o controle da produção de álcool Piracicaba, ESALQ, Centro de Biotecnologia Agrícola, 1989, 144p.

Datas de Publicação

  • Publicação nesta coleção
    06 Maio 2009
  • Data do Fascículo
    1991

Histórico

  • Aceito
    26 Fev 1991
  • Recebido
    31 Out 1990
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