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Fermentation 2017, 3(3), 44; doi:10.3390/fermentation3030044

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

1
Laboratory of Industrial Chemistry, Department of Chemistry, School of Science, National and Kapodistrian University of Athens, PO Box 157 71, Zografou, Athens 157 72, Greece
2
Laboratory of Biotechnology & Industrial Fermentations, Department of Oenology and Beverage Technology, School of Food Technology and Nutrition, Technological Educational Institute (TEI) of Athens, Egaleo 122 43, Greece
*
Author to whom correspondence should be addressed.
Received: 13 July 2017 / Revised: 1 September 2017 / Accepted: 7 September 2017 / Published: 13 September 2017
(This article belongs to the Special Issue Yeast Biotechnology 2.0)
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Abstract

Yeast β-glucan polysaccharide is a proven immunostimulant molecule for human and animal health. In recent years, interest in β-glucan industrial production has been increasing. The yeast cell wall is modified during the fermentation process for biomass production. The impact of environmental conditions on cell wall remodelling has not been extensively investigated. The aim of this research work was to study the impact of glucose and NaCl stress on β-glucan formation in the yeast cell wall during alcoholic fermentation and the assessment of the optimum fermentation phase at which the highest β-glucan yield is obtained. VIN 13 Saccharomyces cerevisiae (S. cerevisiae) strain was pre-cultured for 24 h with 0% and 6% NaCl and inoculated in a medium consisting of 200, 300, or 400 g/L glucose. During fermentation, 50 mL of fermented medium were taken periodically for the determination of Optical Density (OD), cell count, cell viability, cell dry weight, β-glucan concentration and β-glucan yield. Next, dry yeast cell biomass was treated with lytic enzyme and sonication. At the early stationary phase, the highest β-glucan concentration and yield was observed for non-NaCl pre-cultured cells grown in a medium containing 200 g/L glucose; these cells, when treated with enzyme and sonication, appeared to be the most resistant. Stationary is the optimum phase for cell harvesting for β-glucan isolation. NaCl and glucose stress impact negatively on β-glucan formation during alcoholic fermentation. The results of this work could comprise a model study for yeast β-glucan production on an industrial scale and offer new perspectives on yeast physiology for the development of antifungal drugs. View Full-Text
Keywords: yeast fermentation; glucose stress; NaCl stress; β-glucan production; cell wall remodelling yeast fermentation; glucose stress; NaCl stress; β-glucan production; cell wall remodelling
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Varelas, V.; Sotiropoulou, E.; Karambini, X.; Liouni, M.; Nerantzis, E.T. Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process. Fermentation 2017, 3, 44.

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