AiM  Vol.3 No.3 , July 2013
Effect of Glucose Concentrations on the Growth and Metabolism of Brettanomyces bruxellensis under Aerobic Conditions

Acetic acid can be directly produced from glucose in one-step fermentation by using yeasts of the genus Brettanomyces bruxellensis, hence increasing the industrial application to manufacture products with simplified bioprocesses. Thereby, this work evaluates the influence of initial glucose concentration on the growth and acetic acid production by B. bruxellensis. The results obtained confirmed the presence of Crabtree effect on B. bruxellensis under low glucose concentrations. The maximum acetic acid concentration reached was 15.4 g·L-1 starting with 100 g·L-1 leading to a product yield of 0.154 g·g-1 and a specific acetic acid production rate of 0.05 g·g-1·h-1. The results also indicate that after reaching the acetic acid critic threshold of 4 g·L-1 the metabolism can induce the growth second phase even residual glucose was present on the culture media at high starting glucose concentrations. Additionally, it was observed a lineal relationship between cell viability and acetic acid production.

Cite this paper
O. Benigno, C. Victor, G. Javier, D. Manuel and A. Guadalupe, "Effect of Glucose Concentrations on the Growth and Metabolism of Brettanomyces bruxellensis under Aerobic Conditions," Advances in Microbiology, Vol. 3 No. 3, 2013, pp. 227-232. doi: 10.4236/aim.2013.33034.
[1]   S. Freer, “Acetic Acid Production by Dekkera/Brettanomyces Yeast,” Journal Microbiology & Biotechnology, Vol. 18, No. 3, 2002, pp. 271-275. doi:10.1023/A:1014927129259

[2]   C. Castro, B. I. Escudero, J. Gómez-Rodríguez, P. M Hayward-Jones and M. G. Aguilar-Uscanga, “Effect of Physical Factors on Acetic Acid Production in Brettanomyces Strain,” Journal of Food Process Engineering, Vol. 28, No. 2, 2005, pp. 133-143. doi:10.1111/j.1745-4530.2005.00393.x

[3]   W. A. Scheffers and T. O.Wiken, “The Custer Effect (Negative Pasteur Effect) as a Diagnostic Criterion for the Genus Brettanomyces,” Antonie Van Leeuwenhock, Vol. 35, 1969, pp. 31-32.

[4]   G. Moulin, H. Boze and P. Galzy, “Inhibition of Alcoholic Fermentation,” Biotechnology Genetic Engineering Reviewer, Vol. 2, No. 1, 1984, pp. 365-382. doi:10.1080/02648725.1984.10647805

[5]   G. M. Walker, “Yeast Physiology and Biotechnology,” John Wiley & Sons, Chichester, 1998.

[6]   M. R. Wijsman, J. P. Van Dijken, B. H. A. Van Kleeff and W. A. Scheffers, “Inhibition of Fermentation and Growth in Batch Cultures of the Yeast Brettanomyces intermedius upon a Shift Aerobic to Anaerobic Conditions (Custer Effect),” Antonie van Leeuwenhoek, Vol. 50, No. 2, 1984, pp. 183-192. doi:10.1007/BF00400180

[7]   M. G. Aguilar, M. L. Delia and P. Strehaiano, “Estudio Cinético Sobre el Crecimiento de B. bruxellensis en Glucosa Sobre Diferentes Concentraciones Iniciales de ácido Acético,” Microbiologie Aliments Nutrition, Vol. 17, 1999, pp. 181-190.

[8]   B. Ortiz-Muniz, O. Carvajal-Zarrabal, B. Torrestiana-Sánchez and M. G. Aguilar-Uscanga, “Kinetic Study on Ethanol Production Using Saccharomyces cerevisiae ITV-01 Yeast Isolated from Sugar Cane Molasses,” Journal of Chemical Technology & Biotechnology, Vol. 85, No. 10, 2010, pp. 1361-1367. doi:10.1002/jctb.2441

[9]   H. Lange, J. M. Bovouzet, P. Taillander and C. Delorme, “Systematic Error and Comparison of Four Methods for Assessing the Viability of Saccharomyces cerevisiae Suspensions,” Biotechnology Techniques, Vol. 7, No. 3, 1993, pp. 223-228. doi:10.1007/BF02566152

[10]   S. Freer, B. Dien and S. Matsuda, “Production of Acetic Acid by Dekkera/Brettanomyces Yeast,” World Journal of Microbiology and Biotechnology, Vol. 19, No. 1, 2003, pp. 101-105. doi:10.1023/A:1022592810405

[11]   E. Pampulha and M. C. Loureiro, “Activity of Glycolytic Enzymes of Saccharomyces cerevisiae on the Presence of Acetic Acid,” Applied Microbiology and Biotechnology, Vol. 34, No. 3, 1990, pp. 375-380. doi:10.1007/BF00170063

[12]   M. G. Aguilar, M. L. Delia and P. Strehaiano, “Nutrimental Requirements of Brettanomyces bruxellensis: Growth and Physiology in Batch and Chemostat Cultures,” Canadian Journal of Microbiology, Vol. 46, No. 11, 2000, pp. 1046-1050. doi:10.1139/cjm-46-11-1046

[13]   M. Ciani and L. Ferraro, “Role of Oxygen on Acetic Acid Production by Brettanomyces/Dekkera in Winemarking”, Journal of the Science of Food and Agriculture, Vol. 75, No. 4, 1997, pp. 489-495. doi:10.1002/(SICI)1097-0010(199712)75:4<489::AID-JSFA902>3.3.CO;2-0