Studying the impact of cell age on the yeast growth behaviour of Saccharomyces pastorianus var. carlsbergensis by magnetic separation

Despite the fact that yeast is a widely used microorganism in the food, beverage, and pharmaceutical industries, the impact of viability and age distribution on cultivation performance has yet to be fully understood. For a detailed analysis of fermentation performance and physiological state, we int...

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Bibliographic Details
Published in:Biotechnology journal 2023-07, Vol.18 (7), p.e2200610-n/a
Main Authors: Eigenfeld, Marco, Wittmann, Leonie, Kerpes, Roland, Schwaminger, Sebastian P., Becker, Thomas
Format: Article
Language:English
Subjects:
bioseparation
fermentation
magnetic separation
physiological state
yeast
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Summary:Despite the fact that yeast is a widely used microorganism in the food, beverage, and pharmaceutical industries, the impact of viability and age distribution on cultivation performance has yet to be fully understood. For a detailed analysis of fermentation performance and physiological state, we introduced a method of magnetic batch separation to isolate daughter and mother cells from a heterogeneous culture. By binding functionalised iron oxide nanoparticles, it is possible to separate the chitin‐enriched bud scars by way of a linker protein. This reveals that low viability cultures with a high daughter cell content perform similarly to a high viability culture with a low daughter cell content. Magnetic separation results in the daughter cell fraction (>95%) showing a 21% higher growth rate in aerobic conditions than mother cells and a 52% higher rate under anaerobic conditions. These findings emphasise the importance of viability and age during cultivation and are the first step towards improving the efficiency of yeast‐based processes. Graphical and Lay Summary
ISSN:1860-6768
1860-7314
DOI:10.1002/biot.202200610