Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts

Autores
Rojo, María Cecilia; Talia, Paola Monica; Lerena, Maria Cecilia; Ponsone, Maria Lorena; González, Magalí Lucía Rosa; Becerra, Lucía Maribel; Mercado, Laura Analía; Martín Arranz, Virginia; Rodríguez Gómez, Francisco; Arroyo López, Francisco Noé; Combina, Mariana
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The utilization of grape juice from low oenological value grape varieties for bioethanol productionrepresent an alternative for diversification and value addition in viticulture. Optimizing VeryHigh Gravity (VHG) fermentation can significantly increase ethanol productivity while reducingwater and energy consumption. In this study, the impact of different nitrogen sources on growthand fermentative performance of locally selected yeast strains was investigated. Five yeast strainsof species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both syntheticculture media and natural grape juice supplemented with ammonium sulfate (NH), yeast extract(YE), Fermaid K (FERM), and urea (U) at varying concentrations. Due to the very low fermentationrate, the Z. rouxii strain was excluded from the selection. The results obtained in syntheticmedium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects onfermentative performance and were highly dependent on the specific yeast strain. However, thecombination of urea and ammonium favored the rate of sugar consumption. When validated innatural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved bothgrowth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L)further enhanced sugar consumption and ethanol production while reducing unwanted byproducts.The combined use of urea and ammonium exhibited a synergistic effect, making it acost-effective nitrogen supplement for VHG fermentations.
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Talia, Paola Monica. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Agrobiotecnología y Biología Molecular. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Agrobiotecnología y Biología Molecular; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, Maria Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; Argentina
Fil: González, Magalí Lucía Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Martín Arranz, Virginia. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Rodríguez Gómez, Francisco. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Arroyo López, Francisco Noé. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Nitrogen
Yeasts
Growth
Ethanol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/222498
Acceder
id CONICETDig_4627483b994ae7ace53d18fb09415942
oai_identifier_str oai:ri.conicet.gov.ar:11336/222498
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeastsRojo, María CeciliaTalia, Paola MonicaLerena, Maria CeciliaPonsone, Maria LorenaGonzález, Magalí Lucía RosaBecerra, Lucía MaribelMercado, Laura AnalíaMartín Arranz, VirginiaRodríguez Gómez, FranciscoArroyo López, Francisco NoéCombina, MarianaNitrogenYeastsGrowthEthanolhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The utilization of grape juice from low oenological value grape varieties for bioethanol productionrepresent an alternative for diversification and value addition in viticulture. Optimizing VeryHigh Gravity (VHG) fermentation can significantly increase ethanol productivity while reducingwater and energy consumption. In this study, the impact of different nitrogen sources on growthand fermentative performance of locally selected yeast strains was investigated. Five yeast strainsof species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both syntheticculture media and natural grape juice supplemented with ammonium sulfate (NH), yeast extract(YE), Fermaid K (FERM), and urea (U) at varying concentrations. Due to the very low fermentationrate, the Z. rouxii strain was excluded from the selection. The results obtained in syntheticmedium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects onfermentative performance and were highly dependent on the specific yeast strain. However, thecombination of urea and ammonium favored the rate of sugar consumption. When validated innatural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved bothgrowth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L)further enhanced sugar consumption and ethanol production while reducing unwanted byproducts.The combined use of urea and ammonium exhibited a synergistic effect, making it acost-effective nitrogen supplement for VHG fermentations.Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Talia, Paola Monica. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Agrobiotecnología y Biología Molecular. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Agrobiotecnología y Biología Molecular; ArgentinaFil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponsone, Maria Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; ArgentinaFil: González, Magalí Lucía Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Martín Arranz, Virginia. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; EspañaFil: Rodríguez Gómez, Francisco. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; EspañaFil: Arroyo López, Francisco Noé. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; EspañaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaCell Press2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/222498Rojo, María Cecilia; Talia, Paola Monica; Lerena, Maria Cecilia; Ponsone, Maria Lorena; González, Magalí Lucía Rosa; et al.; Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts; Cell Press; Heliyon; 9; 12; 12-2023; 1-112405-8440CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S240584402309816Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2023.e22608info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:43:06Zoai:ri.conicet.gov.ar:11336/222498instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:43:06.749CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
title Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
spellingShingle Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
Rojo, María Cecilia
Nitrogen
Yeasts
Growth
Ethanol
title_short Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
title_full Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
title_fullStr Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
title_full_unstemmed Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
title_sort Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
dc.creator.none.fl_str_mv Rojo, María Cecilia
Talia, Paola Monica
Lerena, Maria Cecilia
Ponsone, Maria Lorena
González, Magalí Lucía Rosa
Becerra, Lucía Maribel
Mercado, Laura Analía
Martín Arranz, Virginia
Rodríguez Gómez, Francisco
Arroyo López, Francisco Noé
Combina, Mariana
author Rojo, María Cecilia
author_facet Rojo, María Cecilia
Talia, Paola Monica
Lerena, Maria Cecilia
Ponsone, Maria Lorena
González, Magalí Lucía Rosa
Becerra, Lucía Maribel
Mercado, Laura Analía
Martín Arranz, Virginia
Rodríguez Gómez, Francisco
Arroyo López, Francisco Noé
Combina, Mariana
author_role author
author2 Talia, Paola Monica
Lerena, Maria Cecilia
Ponsone, Maria Lorena
González, Magalí Lucía Rosa
Becerra, Lucía Maribel
Mercado, Laura Analía
Martín Arranz, Virginia
Rodríguez Gómez, Francisco
Arroyo López, Francisco Noé
Combina, Mariana
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Nitrogen
Yeasts
Growth
Ethanol
topic Nitrogen
Yeasts
Growth
Ethanol
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The utilization of grape juice from low oenological value grape varieties for bioethanol productionrepresent an alternative for diversification and value addition in viticulture. Optimizing VeryHigh Gravity (VHG) fermentation can significantly increase ethanol productivity while reducingwater and energy consumption. In this study, the impact of different nitrogen sources on growthand fermentative performance of locally selected yeast strains was investigated. Five yeast strainsof species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both syntheticculture media and natural grape juice supplemented with ammonium sulfate (NH), yeast extract(YE), Fermaid K (FERM), and urea (U) at varying concentrations. Due to the very low fermentationrate, the Z. rouxii strain was excluded from the selection. The results obtained in syntheticmedium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects onfermentative performance and were highly dependent on the specific yeast strain. However, thecombination of urea and ammonium favored the rate of sugar consumption. When validated innatural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved bothgrowth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L)further enhanced sugar consumption and ethanol production while reducing unwanted byproducts.The combined use of urea and ammonium exhibited a synergistic effect, making it acost-effective nitrogen supplement for VHG fermentations.
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Talia, Paola Monica. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Agrobiotecnología y Biología Molecular. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Agrobiotecnología y Biología Molecular; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, Maria Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; Argentina
Fil: González, Magalí Lucía Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Martín Arranz, Virginia. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Rodríguez Gómez, Francisco. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Arroyo López, Francisco Noé. Instituto de la Grasa; España. Consejo Superior de Investigaciones Científicas; España
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The utilization of grape juice from low oenological value grape varieties for bioethanol productionrepresent an alternative for diversification and value addition in viticulture. Optimizing VeryHigh Gravity (VHG) fermentation can significantly increase ethanol productivity while reducingwater and energy consumption. In this study, the impact of different nitrogen sources on growthand fermentative performance of locally selected yeast strains was investigated. Five yeast strainsof species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both syntheticculture media and natural grape juice supplemented with ammonium sulfate (NH), yeast extract(YE), Fermaid K (FERM), and urea (U) at varying concentrations. Due to the very low fermentationrate, the Z. rouxii strain was excluded from the selection. The results obtained in syntheticmedium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects onfermentative performance and were highly dependent on the specific yeast strain. However, thecombination of urea and ammonium favored the rate of sugar consumption. When validated innatural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved bothgrowth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L)further enhanced sugar consumption and ethanol production while reducing unwanted byproducts.The combined use of urea and ammonium exhibited a synergistic effect, making it acost-effective nitrogen supplement for VHG fermentations.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/222498
Rojo, María Cecilia; Talia, Paola Monica; Lerena, Maria Cecilia; Ponsone, Maria Lorena; González, Magalí Lucía Rosa; et al.; Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts; Cell Press; Heliyon; 9; 12; 12-2023; 1-11
2405-8440
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222498
identifier_str_mv Rojo, María Cecilia; Talia, Paola Monica; Lerena, Maria Cecilia; Ponsone, Maria Lorena; González, Magalí Lucía Rosa; et al.; Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts; Cell Press; Heliyon; 9; 12; 12-2023; 1-11
2405-8440
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S240584402309816X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2023.e22608
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Cell Press
publisher.none.fl_str_mv Cell Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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