Stress Factors and Fermentative Performance of Industrial Yeasts
DOI:
https://doi.org/10.17921/1415-6938.2025v29n1p202-211Abstract
Saccharomyces cerevisiae is essential in the production of ethanol, thanks to its fermentative efficiency. Meanwhile, in the fermentation process, stress conditions can alter the biochemical changes of these microorganisms, influencing the production of metabolites. In this sense, this study aims to investigate the stress factors present in the ethanolic fermentative process, as well as to analyze the influence of temperature on glycogen accumulation in industrial cells of Saccharomyces cerevisiae. It was a pre-inoculum with 0.10 g of the yeasts Catanduva-1 and Pedra-2 without the liquid YPSac 5%. The biomass obtained was inoculated in cane broth at 15 ⁰Brix and incubated in different cultivation conditions. The glycogen was extracted with sodium carbonate (Na2CO3 0.25 M) and determined by enzymatic method and readings at 525 nm. The results show that, during the ethanol fermentation process, the yeasts face several stress factors that can impair their fermentative performance. An analysis of glycogen accumulation revealed that there were differences in the profile between the cells, and Pedra-2 showed significant accumulation at 30 and 35 °C after 10 hours of fermentation.
Keywords: Fermentative Processes. Cellular Metabolism. Glycogenium.
Resumo
Saccharomyces cerevisiae são fundamentais na produção de etanol, graças à sua eficiência fermentativa. Entretanto, no processo fermentativo, as condições de estresse podem alterar as rotas bioquímicas destes microrganismos influenciando na produção de metabólitos. Neste sentido, este estudo visou investigar os fatores de estresse presentes no processo fermentativo etanólico, bem como analisar a influência da temperatura no acúmulo de glicogênio em linhagens industriais de Saccharomyces cerevisiae. Um pré-inóculo com 0,10 g das leveduras Catanduva-1 e Pedra-2 no meio líquido YPSac 5% foi preparado e a biomassa obtida foi inoculada em caldo de cana a 15 ⁰Brix e então, incubadas em diferentes condições de cultivo. O glicogênio foi extraído com Na2CO3 0,25 M e determinado por método enzimático e leituras em 525 nm. Os resultados evidenciaram que, durante o processo de fermentação de etanol, as leveduras enfrentaram vários fatores de estresse que podem prejudicar sua performance fermentativa. A análise do acúmulo de glicogênio revelou que houve diferenças no perfil entre as linhagens, a Pedra-2 apresentou acúmulo significativo a 30 e 35 °C após 10 h de fermentação.
Palavras-chave: Processos Fermentativos. Metabolismo Celular. Glicogênio.
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Copyright (c) 2025 Vanessa Correia Mota Tobias, Maria Do Socorro Mascarenhas , Margareth Batistote
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