Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation

Mixed strain dynamics are still not well or easily monitored although recently molecular identification methods have improved our knowledge. This study used a chromogenic differential plating medium that allows the discrimination of four of the main selected biofuel strains that are currently under...

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Bibliographic Details
Published in:Journal of industrial microbiology & biotechnology 2020-12, Vol.47 (12), p.1133-1140
Main Authors: Perez, Gabriel, Debernardis, Florencia, Boido, Eduardo, Carrau, Francisco
Format: Article
Language:English
Subjects:
Biochemistry
Biodiesel fuels
Biofuels
Bioinformatics
Biomedical and Life Sciences
Biotechnology
Biotechnology Methods - Original Paper
Carbohydrates
Consortia
Deoxyribonucleic acid
DNA
Ethanol
Fermentation
Genetic Engineering
Hexoses
Hydrolysates
Identification methods
Inoculum
Inorganic Chemistry
Life Sciences
Microbiology
Phylogeny
Saccharomyces cerevisiae - genetics
Saccharomycetales
Xylose
Yeast
Yeasts
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Summary:Mixed strain dynamics are still not well or easily monitored although recently molecular identification methods have improved our knowledge. This study used a chromogenic differential plating medium that allows the discrimination of four of the main selected biofuel strains that are currently under development for ethanol production from cellulosic hydrolysates. Complete fermentation of hexoses and xylose was obtained with a yeast consortium composed of Spathaspora passalidarum, Scheffersomyces stipitis , Candida akabanensis and Saccharomyces cerevisiae. The results showed that C.akabanensis excessively dominated consortium balance. Reducing its inoculum from 33 to 4.8% improved population strain balance and fermentation efficiency. Comparison of the consortia with single strain fermentations showed that it optimize sugar consumption and ethanol yields. This simple and cheap method also has advantages compared with molecular methods, as the yeast strains do not need to be genetically marked and identified cell proportions are probably active in the fermentation system as compared to DNA determination methods.
ISSN:1367-5435
1476-5535
DOI:10.1007/s10295-020-02310-7