Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield

Zhaoli Zhang; Feng Xiong; Yang Wang; Chunhua Dai; Zheng Xing; Mokhtar Dabbour; Benjamin Mintah; Ronghai He; Haile Ma

doi:10.1016/j.ultsonch.2019.02.017

Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield

Ultrason Sonochem. 2019 Jun:54:39-47. doi: 10.1016/j.ultsonch.2019.02.017. Epub 2019 Feb 16.

Authors

Zhaoli Zhang¹, Feng Xiong², Yang Wang³, Chunhua Dai², Zheng Xing², Mokhtar Dabbour⁴, Benjamin Mintah⁵, Ronghai He⁶, Haile Ma⁷

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
² School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
³ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China.
⁴ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
⁵ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Department of Nutrition and Food Science, University of Ghana, POB LG 134, Legon, Accra, Ghana.
⁶ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai@ujs.edu.cn.
⁷ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China.

PMID: 30827902
DOI: 10.1016/j.ultsonch.2019.02.017

Abstract

In this study, the influences of ultrasonic treatments with different working modes (fixed frequency and sweeping frequency) and various frequencies on the bacterial growth and metabolism yield of Saccharomyces cerevisiae (S. cerevisiae) were investigated by employing an in situ ultrasonic irradiation slot coupled with a flask fermentation equipment. The results revealed that the in situ ultrasonic treatment could promote the bacterial growth and metabolism yield, and the effect of fixed frequency ultrasound (FF) was higher than sweeping frequency ultrasound (SF). The content of metabolite in the fermentation broth increased with FF and decreased after SF treatments. On the other hand, when the frequency of FF was more than 33 kHz, the growth of S. cerevisiae became weaken, and the mortality rate of S. cerevisiae increased in fermentation broth. At FF of 23 kHz and 48 h fermentation-time, ethanol content increased by 19.33%, and the content of β-phenylethanol and other volatile metabolites such as esters also increased. In conclusion, FF could significantly improve the growth of S. cerevisiae, and the FF of 23 kHz showed the optimum impact on fermentation process of S. cerevisiae.

Keywords: Ethanol concentration; Fermentation; Growth; In situ ultrasound irradiation; Saccharomyces cerevisiae.

MeSH terms

Biotechnology / instrumentation*
Fermentation*
Phenylethyl Alcohol / metabolism
Saccharomyces cerevisiae / growth & development*
Saccharomyces cerevisiae / metabolism*
Ultrasonic Waves*

Substances

Phenylethyl Alcohol