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

Autores
Rojo, Cecilia; Talia, Paola Mónica; Lerena, María Cecilia; Ponsone, María Lorena; Gonzalez, Magali Lucia Rosa; Becerra, Lucia Maribel; Mercado, Laura Analia; Martín-Arranz, Virginia; Rodriguez Gomez, Francisco; Arroyo Lopez, Francisco Noe; 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 production represent an alternative for diversification and value addition in viticulture. Optimizing Very High Gravity (VHG) fermentation can significantly increase ethanol productivity while reducing water and energy consumption. In this study, the impact of different nitrogen sources on growth and fermentative performance of locally selected yeast strains was investigated. Five yeast strains of species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both synthetic culture 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 fermentation rate, the Z. rouxii strain was excluded from the selection. The results obtained in synthetic medium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects on fermentative performance and were highly dependent on the specific yeast strain. However, the combination of urea and ammonium favored the rate of sugar consumption. When validated in natural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved both growth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L) further enhanced sugar consumption and ethanol production while reducing unwanted by-products. The combined use of urea and ammonium exhibited a synergistic effect, making it a cost-effective nitrogen supplement for VHG fermentations.
Instituto de Biotecnología
Fil: Rojo, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Talia, Paola Mónica. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); Argentina
Fil: Talia, Paola Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, María Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, María Lorena. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Gonzalez, Magali Lucia Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Becerra, Lucia Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnologia Agropecuaria (INTA). Estacion Experimental Agropecuaria Mendoza; Argentina
Fil: Martín-Arranz, Virginia. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; España
Fil: Rodriguez Gomez, Francisco. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; España
Fil: Arroyo Lopez, Francisco Noe. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; España
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); Argentina
Fuente
Heliyon 9 (12) : e22608 (Diciembre 2023)
Materia
Nitrogen
Wine Yeast
Growth
Fermentation
Ethanol
Nitrógeno
Levadura de Vino
Crecimiento
Fermentación
Etánol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/16144
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oai_identifier_str oai:localhost:20.500.12123/16144
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network_name_str INTA Digital (INTA)
spelling Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeastsRojo, CeciliaTalia, Paola MónicaLerena, María CeciliaPonsone, María LorenaGonzalez, Magali Lucia RosaBecerra, Lucia MaribelMercado, Laura AnaliaMartín-Arranz, VirginiaRodriguez Gomez, FranciscoArroyo Lopez, Francisco NoeCombina, MarianaNitrogenWine YeastGrowthFermentationEthanolNitrógenoLevadura de VinoCrecimientoFermentaciónEtánolThe utilization of grape juice from low oenological value grape varieties for bioethanol production represent an alternative for diversification and value addition in viticulture. Optimizing Very High Gravity (VHG) fermentation can significantly increase ethanol productivity while reducing water and energy consumption. In this study, the impact of different nitrogen sources on growth and fermentative performance of locally selected yeast strains was investigated. Five yeast strains of species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both synthetic culture 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 fermentation rate, the Z. rouxii strain was excluded from the selection. The results obtained in synthetic medium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects on fermentative performance and were highly dependent on the specific yeast strain. However, the combination of urea and ammonium favored the rate of sugar consumption. When validated in natural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved both growth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L) further enhanced sugar consumption and ethanol production while reducing unwanted by-products. The combined use of urea and ammonium exhibited a synergistic effect, making it a cost-effective nitrogen supplement for VHG fermentations.Instituto de BiotecnologíaFil: Rojo, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Talia, Paola Mónica. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); ArgentinaFil: Talia, Paola Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponsone, María Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponsone, María Lorena. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Gonzalez, Magali Lucia Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Becerra, Lucia Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnologia Agropecuaria (INTA). Estacion Experimental Agropecuaria Mendoza; ArgentinaFil: Martín-Arranz, Virginia. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; EspañaFil: Rodriguez Gomez, Francisco. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; EspañaFil: Arroyo Lopez, Francisco Noe. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; EspañaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); ArgentinaElsevier2023-12-06T15:10:19Z2023-12-06T15:10:19Z2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/16144https://www.sciencedirect.com/science/article/pii/S240584402309816X2405-8440https://doi.org/10.1016/j.heliyon.2023.e22608Heliyon 9 (12) : e22608 (Diciembre 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PE-E7-I149-001, Bioenergía generada en origen como aporte al desarrollo territorialinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:31:24Zoai:localhost:20.500.12123/16144instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:31:24.756INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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, Cecilia
Nitrogen
Wine Yeast
Growth
Fermentation
Ethanol
Nitrógeno
Levadura de Vino
Crecimiento
Fermentación
Etánol
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, Cecilia
Talia, Paola Mónica
Lerena, María Cecilia
Ponsone, María Lorena
Gonzalez, Magali Lucia Rosa
Becerra, Lucia Maribel
Mercado, Laura Analia
Martín-Arranz, Virginia
Rodriguez Gomez, Francisco
Arroyo Lopez, Francisco Noe
Combina, Mariana
author Rojo, Cecilia
author_facet Rojo, Cecilia
Talia, Paola Mónica
Lerena, María Cecilia
Ponsone, María Lorena
Gonzalez, Magali Lucia Rosa
Becerra, Lucia Maribel
Mercado, Laura Analia
Martín-Arranz, Virginia
Rodriguez Gomez, Francisco
Arroyo Lopez, Francisco Noe
Combina, Mariana
author_role author
author2 Talia, Paola Mónica
Lerena, María Cecilia
Ponsone, María Lorena
Gonzalez, Magali Lucia Rosa
Becerra, Lucia Maribel
Mercado, Laura Analia
Martín-Arranz, Virginia
Rodriguez Gomez, Francisco
Arroyo Lopez, Francisco Noe
Combina, Mariana
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Nitrogen
Wine Yeast
Growth
Fermentation
Ethanol
Nitrógeno
Levadura de Vino
Crecimiento
Fermentación
Etánol
topic Nitrogen
Wine Yeast
Growth
Fermentation
Ethanol
Nitrógeno
Levadura de Vino
Crecimiento
Fermentación
Etánol
dc.description.none.fl_txt_mv The utilization of grape juice from low oenological value grape varieties for bioethanol production represent an alternative for diversification and value addition in viticulture. Optimizing Very High Gravity (VHG) fermentation can significantly increase ethanol productivity while reducing water and energy consumption. In this study, the impact of different nitrogen sources on growth and fermentative performance of locally selected yeast strains was investigated. Five yeast strains of species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both synthetic culture 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 fermentation rate, the Z. rouxii strain was excluded from the selection. The results obtained in synthetic medium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects on fermentative performance and were highly dependent on the specific yeast strain. However, the combination of urea and ammonium favored the rate of sugar consumption. When validated in natural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved both growth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L) further enhanced sugar consumption and ethanol production while reducing unwanted by-products. The combined use of urea and ammonium exhibited a synergistic effect, making it a cost-effective nitrogen supplement for VHG fermentations.
Instituto de Biotecnología
Fil: Rojo, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Talia, Paola Mónica. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); Argentina
Fil: Talia, Paola Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, María Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, María Lorena. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Gonzalez, Magali Lucia Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Becerra, Lucia Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnologia Agropecuaria (INTA). Estacion Experimental Agropecuaria Mendoza; Argentina
Fil: Martín-Arranz, Virginia. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; España
Fil: Rodriguez Gomez, Francisco. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; España
Fil: Arroyo Lopez, Francisco Noe. Consejo Superior de Investigaciones Científicas (CSIC). Campus Universitario Pablo de Olavide. Instituto de la Grasa; España
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Agrobiotecnología y Biología Molecular (IABIMO); Argentina
description The utilization of grape juice from low oenological value grape varieties for bioethanol production represent an alternative for diversification and value addition in viticulture. Optimizing Very High Gravity (VHG) fermentation can significantly increase ethanol productivity while reducing water and energy consumption. In this study, the impact of different nitrogen sources on growth and fermentative performance of locally selected yeast strains was investigated. Five yeast strains of species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both synthetic culture 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 fermentation rate, the Z. rouxii strain was excluded from the selection. The results obtained in synthetic medium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects on fermentative performance and were highly dependent on the specific yeast strain. However, the combination of urea and ammonium favored the rate of sugar consumption. When validated in natural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved both growth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L) further enhanced sugar consumption and ethanol production while reducing unwanted by-products. The combined use of urea and ammonium exhibited a synergistic effect, making it a cost-effective nitrogen supplement for VHG fermentations.
publishDate 2023
dc.date.none.fl_str_mv 2023-12-06T15:10:19Z
2023-12-06T15:10:19Z
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/20.500.12123/16144
https://www.sciencedirect.com/science/article/pii/S240584402309816X
2405-8440
https://doi.org/10.1016/j.heliyon.2023.e22608
url http://hdl.handle.net/20.500.12123/16144
https://www.sciencedirect.com/science/article/pii/S240584402309816X
https://doi.org/10.1016/j.heliyon.2023.e22608
identifier_str_mv 2405-8440
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PE-E7-I149-001, Bioenergía generada en origen como aporte al desarrollo territorial
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Heliyon 9 (12) : e22608 (Diciembre 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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