Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 150, Issue 1, Pages 42-49Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2011.07.016
Keywords
Continuous multi-stage bioreactor; Alcoholic fermentation; Yeast; Nitrogen; Wine
Categories
Funding
- European Community [FP7/2007-2013, KBBE-212754]
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Continuous fermentation set-ups are of great interest for studying the physiology of microorganisms. In winemaking conditions, yeasts go through a growth phase and a stationary phase during which more than half of the sugar is fermented. A comprehensive study of wine-yeast physiology must therefore include yeasts in a non-growing phase. This condition is impossible to achieve within a chemostat, which led us to design a multi-stage fermentation device. In this study, we evaluated the ability of such a device to reproduce, in a series of steady states, the conditions of batch fermentation. Two-stage and four-stage fermentations were carried out with two different strains of Saccharomyces cerevisiae. The main characteristics of the fermentation process (biomass growth, by-product content of the medium) were compared with those observed in batch mode at the same stage of fermentation, which was defined by glucose uptake. The four-stage configuration showed a better ability to reproduce batch fermentation characteristics than the two-stage set-up. It also allowed to uncouple the variations of environmental parameters and proved to be a promising tool to gain new insights into yeast metabolism during alcoholic fermentation. (C) 2011 Elsevier B.V. All rights reserved.
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