Growth of microorganisms in the pre-fermentation tanks in the production of ethanol
<p>Our research was carried out to determine the plate count with a special observation <em>Saccharomyces cerevisiae</em> in the pre-fermenters cereal grains using the classical microscopic method. The cell counts were performed in the Bürker chamber. We followed changes i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
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| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/771 |
| _version_ | 1818777490000183296 |
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| author | Viera Michalová Dana Tančinová |
| author_facet | Viera Michalová Dana Tančinová |
| author_sort | Viera Michalová |
| collection | DOAJ |
| description | <p>Our research was carried out to determine the plate count with a special observation <em>Saccharomyces cerevisiae</em> in the pre-fermenters cereal grains using the classical microscopic method. The cell counts were performed in the Bürker chamber. We followed changes in the plate count, number of <em>Saccharomyces cerevisiae</em> and changes during the yeast propagation in the mash. The mash would present only cultivated yeast <em>Saccharomyces cerevisiae</em> but may occur in a small number of other microorganism's types. Samples were taken during the propagation process in distillery factories. During this period, 30 samples of corn mash were examined. Samples were collected from two tanks during the fifteen generations. The total number of Saccharomyces cerevisiae was reduced and we got a number of unwanted microbiota. The statistical evaluation demonstrated that the growth of unwanted microbiota is directly related to the increase in the propagation of generation in corn mash. The maximum number of yeast cells was found in the twelfth generation 3.052 x 10<sup>8</sup> mL in the propagation tank. The total number of microorganisms in this generation was 3.149 x 10<sup>8</sup> mL and yeasts represent 96.92% of the total microbiota. In the sample B, 95.62% were <em>Saccharomyces cerevisiae</em> during the fifteenth generation. Our results showed that the optimal exchange of the yeast is in 15th generation. Subsequently, repeat the whole process but now with new yeast. These results confirmed our understanding of the relationship between Saccharomyces cerevisiae and contamination during the ethanol fermentation.</p> <!--[endif] --> |
| first_indexed | 2024-12-18T11:29:39Z |
| format | Article |
| id | doaj.art-927cdcc6b12f46038407f6138120091c |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-18T11:29:39Z |
| publishDate | 2017-01-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-927cdcc6b12f46038407f6138120091c2022-12-21T21:09:38ZengHACCP ConsultingPotravinarstvo1337-09602017-01-0111152953410.5219/771587Growth of microorganisms in the pre-fermentation tanks in the production of ethanolViera Michalová0Dana Tančinová1Slovak University of Agriculture, Faculty of Biotechnology and Food Science, Department of Microbiology, Trieda Andreja Hlinku 2, 949 76 NitraDepartment of microbiology, Faculty of biotechnology and food sciences. Slovak University of Agriculture in Nitra<p>Our research was carried out to determine the plate count with a special observation <em>Saccharomyces cerevisiae</em> in the pre-fermenters cereal grains using the classical microscopic method. The cell counts were performed in the Bürker chamber. We followed changes in the plate count, number of <em>Saccharomyces cerevisiae</em> and changes during the yeast propagation in the mash. The mash would present only cultivated yeast <em>Saccharomyces cerevisiae</em> but may occur in a small number of other microorganism's types. Samples were taken during the propagation process in distillery factories. During this period, 30 samples of corn mash were examined. Samples were collected from two tanks during the fifteen generations. The total number of Saccharomyces cerevisiae was reduced and we got a number of unwanted microbiota. The statistical evaluation demonstrated that the growth of unwanted microbiota is directly related to the increase in the propagation of generation in corn mash. The maximum number of yeast cells was found in the twelfth generation 3.052 x 10<sup>8</sup> mL in the propagation tank. The total number of microorganisms in this generation was 3.149 x 10<sup>8</sup> mL and yeasts represent 96.92% of the total microbiota. In the sample B, 95.62% were <em>Saccharomyces cerevisiae</em> during the fifteenth generation. Our results showed that the optimal exchange of the yeast is in 15th generation. Subsequently, repeat the whole process but now with new yeast. These results confirmed our understanding of the relationship between Saccharomyces cerevisiae and contamination during the ethanol fermentation.</p> <!--[endif] -->http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/771microbiotaSaccharomyces cerevisiaeyeastsgeneration |
| spellingShingle | Viera Michalová Dana Tančinová Growth of microorganisms in the pre-fermentation tanks in the production of ethanol Potravinarstvo microbiota Saccharomyces cerevisiae yeasts generation |
| title | Growth of microorganisms in the pre-fermentation tanks in the production of ethanol |
| title_full | Growth of microorganisms in the pre-fermentation tanks in the production of ethanol |
| title_fullStr | Growth of microorganisms in the pre-fermentation tanks in the production of ethanol |
| title_full_unstemmed | Growth of microorganisms in the pre-fermentation tanks in the production of ethanol |
| title_short | Growth of microorganisms in the pre-fermentation tanks in the production of ethanol |
| title_sort | growth of microorganisms in the pre fermentation tanks in the production of ethanol |
| topic | microbiota Saccharomyces cerevisiae yeasts generation |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/771 |
| work_keys_str_mv | AT vieramichalova growthofmicroorganismsintheprefermentationtanksintheproductionofethanol AT danatancinova growthofmicroorganismsintheprefermentationtanksintheproductionofethanol |