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Improvement of growth, fermentative efficiency and ethanol tolerance of Kloeckera africana during the fermentation of Agave tequilana juice by addition of yeast extract
Author(s) -
DíazMontaño Dulce M,
FavelaTorres Ernesto,
Córdova Jesus
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3820
Subject(s) - diammonium phosphate , fermentation , yeast , food science , agave , chemistry , saccharomyces cerevisiae , ethanol fermentation , aroma , ethanol , alcohol tolerance , botany , biochemistry , biology , urea
BACKGROUND: The aim of this work was to improve the productivity and yield of tequila fermentation and to propose the use of a recently isolated non‐ Saccharomyces yeast in order to obtain a greater diversity of flavour and aroma of the beverage. For that, the effects of the addition of different nitrogen (N) sources to Agave tequilana juice on the growth, fermentative capacity and ethanol tolerance of Kloeckera africana and Saccharomyces cerevisiae were studied and compared. RESULTS: Kloeckera africana K1 and S. cerevisiae S1 were cultured in A. tequilana juice supplemented with ammonium sulfate, diammonium phosphate or yeast extract. Kloeckera africana did not assimilate inorganic N sources, while S. cerevisiae utilised any N source. Yeast extract stimulated the growth, fermentative capacity and alcohol tolerance of K. africana , giving kinetic parameter values similar to those calculated for S. cerevisiae . CONCLUSION: This study revealed the importance of supplementing A. tequilana juice with a convenient N source to achieve fast and complete conversion of sugars in ethanol, particularly in the case of K. africana . This yeast exhibited similar growth and fermentative capacity to S. cerevisiae . The utilisation of K. africana in the tequila industry is promising because of its variety of synthesised aromatic compounds, which would enrich the attributes of this beverage. Copyright © 2009 Society of Chemical Industry