Effect of glucose concentration on the rate of fructose consumption in native strains isolated from the fermentation of Agave duranguensis
2012
Díaz-Campillo, M. | Urtíz, N. | Soto, Ó | Barrio, E. | Rutiaga, M. | Páez, J.
Studies on hexose consumption by Saccharomyces cerevisiae show that glucose is consumed faster than fructose when both are present (9:1 fructose to glucose) in the medium during the fermentation of Agave. The objective of this work was to select strains of S. cerevisiae that consume fructose equal to or faster than glucose at high fructose concentrations by analyzing the influence of different glucose concentrations on the fructose consumption rate. The optimal growth conditions were determined by a kinetics assay using high performance liquid chromatography (HPLC) using 50 g of glucose and 50 g of fructose per liter of synthetic medium containing peptone and yeast extract. Using the same substrate concentrations, strain ITD-00185 was shown to have a higher reaction rate for fructose over glucose. At 75 g of fructose and 25 g of glucose per liter, strain ITD-00185 had a productivity of 1.02 gL−1 h−1 after 40 h and a fructose rate constant of 0.071 h−1. It was observed that glucose concentration positively influences fructose consumption when present in a 3:1 ratio of fructose to glucose. Therefore, adapted strains at high fructose concentrations could be used as an alternative to traditional fermentation processes.
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