Effects Of Nutritional Factors On Growth Of Lactobacillus Fermentum Mixed With Saccharomyces Cerevisiae In Alcoholic Fermentation

The growth of Lactobacillus fermentum was studied in mixed culture with Saccharomyces cerevisiae during alcoholic fermentation of high test molasses (HTM).Yeast extract or a group of 17 amino acids caused a strong and fast decrease in yeast viability due to the strong increase of acidity produced by bacteria. Pure culture of Lactobacillus fermentum in dry sugar cane broth confirmed amino acids as the main nutrients needed to stimulate the growth of bacterial contaminant during alcoholic fermentation. The absence of L. fermentum growth was obtained when leucine, isoleucine or valine were not added to the medium. Phenylalanine, alanine, glutamic acid, cystine, proline, histidine, arginine, threonine, tryptophane, serine and methionine inhibited the bacterial growth at least in one of the cultures of L. fermentum tested.2812531Medios para pruebas de aminoacidos (1984) DIFCO Manual, p. 1115. , DIFCO laboratories (eds). Detroit, MichiganFruits and products (1980) Official Methods of Analysis, p. 366. , Association of Oficial Analytical Chemists Washington - DCBrock, T.D., Biosynthesis and nutrition (1974) Biology of Microorgunisms, pp. 191-192. , Englewood Cliff, New Jersey, Prentice Hall IncEl Soda, M., Desmazeaud, M.J., Les peptide-hydrolases des lactobacilles du groupe Thermobacterium I. Mise en evidence de ces activités chez Lactobacillus helveticus. L. acidophillus, L. lactis, e L. bulgaricus (1982) Can J Microbiol, 28, pp. 1181-1188Essia-Ngang, J.J.E., Letourneau, F., Villa, P., Alcoholic fermentation of beet molasses effects of lactic acid on yeast fermentation parameters (1989) Appl. Microbiol. Biotechnol., 31, pp. 125-128Essia-Ngang, J.J.E., Wolniewicz, E., Letourneau, F., Villa, P., Stimulation of lactobacilli during alcoholic fermentation: Action of sucrose hydrolysis by yeast (1992) Biotechnol. Lett, 14, pp. 741-746Finguerut, J., Lucredi, H.A., Hossel, C.E.V., Alcoholic fermentation in cooperate distilleries: Evolution and perspectives (1983) Bol. Tecn. Copersucar, 23, pp. 8-11Gallo, C.R., (1989) Determinação Da Microbiota Bucteriana de Mosto e de Dornas de Fermentação Alcoolica, 388p. , Campinas, Ph.D Thesis Faculdade de Engenharia de Alimentos LNICAMPKandler, O., Weiss, N., Regular nonsporing Gram positive rods (1986) Bergeys's Manual of Systematic Bacteriology, 2, pp. 1208-1234. , Sneath. P.H.A et al. (eds). Baltimore. Williams and WilkensKaji, D.A., (1989) Influência Da Temperatura e Infecção Latica Na Fer Mentação Alcoólico, 136p. , Campinas. Master Thesis Faculdade de Engenharia de Alimentos - UNICAMPKing, S.W., Beelman, R.B., Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oenos in a model grape juice wine system (1986) Amer. J Enol Vitic., 37, pp. 53-60Lee, S.S., Robinson, F.M.E., Wang, H.Y., Rapid determination of veast viability (1981) Biotechnol Bioeng. Symp., 11, pp. 641-649Lurton, L., Segain, J.P., Feuillat, M., Étude de la protéolyse au cours de 1'autolyse de levures en milieu acide (1989) Sci Alim, 9, pp. 111-120Maiorella, B., Blanch, H.W., Wilke, C.R., By product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae (1983) Biotechnol. Bioeng, 25, pp. 103-131Morishita, T., Kegushi, Y., Yajmia, M., Sakurai, T., Yura, T., Multiple nutritional requirements of Lactobacilli, genetic lesions affecting amino acid biosynthetic pathways (1981) J. Bacteriol., 148, pp. 64-71Nowak, J., Tsai, H., Purification and properties of three endopeptidases from baker's yeast (1989) Can J Microhiol., 35, pp. 295-303De Oliva-Neto, O.P., (1990) Influència Da Contaminação Por Bacterias Lacticas Na Fermentação Alcoólica Pelo Processo de Batelada Alimentada, 200p. , Campinas, Master Thesis, Faculdade de Engenharia de Alimentos. UNICAMPDe Oliva-Neto, P., Yokoya, F., Evaluation of bacterial contamination in a fed-batch alcoholic fermentation process (1994) World J Microbiol. Biotechnol., 10, pp. 697-699De Oliva-Neto, P., Vokoya, F., Influência do extrato de levedura na estabilidade da fermentação alcoólica contaminada por Lactobacillus fermantum Ciênc (1996) Tecnol. Aliment, 16, pp. 158-164Rothenbuehler, E., Amado, R., Solms, J., Isolation and identification of amino acids derivatives from yeast (1982) J. Agric Food Chem., 30, pp. 439-442Santos, M.T., Yokoya, F., Characteristics of yeast cell flocculation by Lactobacillus fermentum (1992) J. Ferment. Bioeng, 75, pp. 151-154Selby-Smith, J., Millier, A.J., Jago, G.R., Lees, G.L., The nature of the growth of Streptococcus lactis on yeast extract (1975) J Dairy Res., 42, pp. 123-138Strobel, H.J., Russel, J.B., Driessen, A.J.M., Konings, W.N., Transport of amino acids in Lactobacillus caset by proton-motive-force-dependent and non-protonmotive-force-dependent mechanisms (1989) J. Bacteriol., 171, pp. 280-284Yokoya, F., De, O.P., Caracteristicas da floculação de leveduras por Lactobacillus fermentum (1991) Rev Microbiol. (São Patdo), 22, pp. 21-2