Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process

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In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g·L–1. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g·L–1) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase.Key words: Saccharomyces cerevisiae, fermentation efficiency, nitrogen source, tequila.

Au cours du procédé d'élaboration de la tequila, la fermentation est traditionnellement faite à des concentrations en sucre allant de 50 à 100 g·L–1. Ce travail présente une comparaison du comportement d'une souche de Saccharomyces cerevisiae (isolée de jus d'Agave tequilana Weber variété bleue) au cours de la fermentation faite sur des moûts présentant diverses concentrations de sucre. Le but était de vérifier la faisabilité pour l'industrie d'effectuer la fermentation à des concentrations plus élevées en sucre. L'efficacité de la fermentation la plus élevée (supérieure à 90 %) est obtenue à une concentration initiale forte en sucre soit 170 g·L–1 lorsqu'une source additionnelle d'azote (un mélange d'acides aminés et de sulfate d'ammonium dont le contenu en azote est différent de celui d'un moût de raisin) est ajoutée durant la phase exponentielle de croissance.Mots clés : Saccharomyces cerevisiae, efficacité de la fermentation, source d'azote, tequila.

Keywords: Saccharomyces cerevisiae; efficacité de la fermentation; fermentation efficiency; nitrogen source; source d'azote; tequila

Document Type: Research Article

Publication date: November 1, 2002

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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