Relationship between pH and medium dissolved solids in terms of growth and metabolism of lactobacilli and Saccharomyces cerevisiae during ethanol production

Applied and Environmental Microbiology

Volumn 71, Issue 5, 2005, Pages 2239-2243

  Narendranath, Neelakantam V ^a   Power, Ronan ^a  

^a ALLTECH INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DATA ACQUISITION; ETHANOL; METABOLISM; OSMOSIS; PH EFFECTS; YEAST;

BACTERIAL GROWTH; LACTIC ACID; LACTOBACILLI; SACCHAROMYCES CEREVISIAE;

BACTERIOLOGY;

ALCOHOL; LACTIC ACID; SUGAR;

BACTERIUM; GROWTH; METABOLISM; PH;

ALCOHOL PRODUCTION; ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; CULTURE MEDIUM; FUNGAL METABOLISM; FUNGUS GROWTH; GROWTH RATE; LACTIC ACID BACTERIUM; LACTOBACILLUS; NONHUMAN; OSMOTIC STRESS; PH; REDUCTION; SACCHAROMYCES CEREVISIAE; SOLID; YEAST;

CULTURE MEDIA; ETHANOL; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; OSMOTIC PRESSURE; SACCHAROMYCES CEREVISIAE;

BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE;

EID: 18444396293     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.71.5.2239-2243.2005     Document Type: Article

References (23)

1. Alexander, M. 1971. Microbial ecology. John Wiley & Sons, Inc., London, United Kingdom.
2. Barbour, E. A., and F. G. Priest. 1988. Some effects of Lactobacillus contamination in scotch whisky fermentations. J. Inst. Brew. 94:89-92.
3. Bryan-Jones, G. 1975. Lactic acid bacteria in distillery fermentation, p. 165-175. In J. G. Carr, C. V. Cutting, and G. C. Whiting (ed.), Lactic acid bacteria in beverages and foods. Proceedings of the IV Long Ashton Symposium. Academic Press, London, United Kingdom.
4. Chee-Sanford, J. C., R. I. Aminov, I. J. Krapac, N. Garrigues-Jeanjean, and R. I. Mackie. 2001. Occurrence and diversity of tetracycline resistance genes in lagoons and groundwater underlying two swine production facilities. Appl. Environ. Microbiol. 67:1494-1502.
5. Chin, P. M., and W. M. Ingledew. 1994. Effect of lactic acid bacteria on wheat mash fermentations prepared with laboratory backset. Enzyme Microb. Technol. 16:311-317.
6. Csonka, L. N., and A. D. Hanson. 1991. Prokaryotic osmoregulation: genetics and physiology. Annu. Rev. Microbiol. 45:569-606.
7. Dolan, T. C. S. 1979. Bacteria in whisky production. Brewer 65:60-64.
8. Franchi, M. A., G. E. Serra, and M. Cristianini. 2003. The use of biopreservatives in the control of bacterial contaminants of sugarcane alcohol fermentation. J. Food Sci. 68:2310-2315.
9. Glaasker, E., F. S. B. Tjan, P. F. Ter Steeg, W. N. Konings, and B. Poolman. 1998. Physiological response of Lactobacillus plantarum to salt and nonelectrolyte stress. J. Bacteriol. 180:4718-4723.
10. Huang, Y. C., C. G. Edwards, J. C. Peterson, and K. M. Haag. 1996. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47:1-10.
11. Hynes, S. H., D. M. Kjarsgaard, K. C. Thomas, and W. M. Ingledew. 1997. Use of virginiamycin to control the growth of lactic acid bacteria during alcoholic fermentation. J. Ind. Microbiol. Biotechnol. 18:284-291.
12. Kandler, O., and N. Weiss. 1986. Regular, nonsporing gram-positive rods, p. 1208-1234. In P. H. A. Sneath, N. S. Mair, M. E. Sharpe, and J. G. Holt (ed.), Bergey's manual of systematic bacteriology, vol. 2. The Williams & Wilkins Co., Baltimore, Md.
13. Kashket, E. R. 1987. Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance. FEMS Microbiol. Rev. 46:233-244.
14. Lantero, O. J., and J. J. Fish. July 1993. Process for producing ethanol. U.S. patent 5,231,017.
15. Lima, T. C. S., B. M. Grisi, and M. Bonato. 1999. Bacteria isolated from a sugarcane agro-ecosystem: their potential production of polyhydroxyalkanoates and resistance to antibiotics. Rev. Microbiol. 30:214-224.
16. Makanjuola, D. B., A. Tymon, and D. G. Springham. 1992. Some effects of lactic acid bacteria on laboratory scale yeast fermentations. Enzyme Microb. Technol. 14:350-357.
17. Narendranath, N. V., S. H. Hynes, K. C. Thomas, and W. M. Ingledew. 1997. Effects of lactobacilli on yeast-catalyzed ethanol fermentations. Appl. Environ. Microbiol. 63:4158-4163.
18. Narendranath, N. V., K. C. Thomas, and W. M. Ingledew. 2000. Urea hydrogen peroxide reduces the numbers of lactobacilli, nourishes yeast, and leaves no residues in the ethanol fermentation. Appl. Environ. Microbiol. 66:4187-4192.
19. Narendranath, N. V., K. C. Thomas, and W. M. Ingledew. 2001. Acetic acid and lactic acid inhibition of growth of Saccharomyces cerevisiae by different mechanisms. J. Am. Soc. Brew. Chem. 59:187-194.
20. Stroppa, C. T., M. G. S. Andrietta, S. R. Andrietta, C. Steckelberg, and G. E. Serra. 2000. Use of penicillin and monensin to control bacterial contamination of brazilian alcohol fermentations. Int. Sugar J. 102:78-82.
21. Thomas, K. C., S. H. Hynes, A. M. Jones, and W. M. Ingledew. 1993. Production of fuel alcohol from wheat by VHG technology: effect of sugar concentration and temperature. Appl. Biochem. Biotechnol. 43:211-226.
22. Thomas, K. C., S. H. Hynes, and W. M. Ingledew. 1996. Practical and theoretical considerations in the production of high concentrations of alcohol by fermentation. Proc. Biochem. 31:321-331.
23. Thomas, K. C., S. H. Hynes, and W. M. Ingledew. 2002. Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids. Appl. Environ. Microbiol. 68:1616-1623.