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Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Sstrains. A Physicochemical Approach to the Yeast Strain Life Cycle
Kassoumi, K.; Sevastos, D.; Koliadima, A. Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle. Appl. Sci.2024, 14, 2117.
Kassoumi, K.; Sevastos, D.; Koliadima, A. Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle. Appl. Sci. 2024, 14, 2117.
Kassoumi, K.; Sevastos, D.; Koliadima, A. Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle. Appl. Sci.2024, 14, 2117.
Kassoumi, K.; Sevastos, D.; Koliadima, A. Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle. Appl. Sci. 2024, 14, 2117.
Abstract
Reversed Flow Gas Chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at various temperatures to evaluate the influence of genetic modifications on yeast strain efficiency. The study involved a wild-type yeast strain, W303, as a control, and two genetically modified strains, W_M4_533 and W_M4_558, sharing the same genetic background as the wild type. Notably, the genetic modifications in the Msn4p transcription factor involved the substitution of serine residues with alanine at positions 533 and 558, resulting in the development of psychrophilic or ethanol-resistant strains. Utilizing the R.F.G.C. method enabled the differentiation of the duration of alcoholic fermentation phases, providing insights correlated to the yeast cell life cycle. The values of rate constants (k) for each phase, conducted with both wild-type and genetically modified cells using RFGC, aligned with existing literature. Additionally, the calculation of activation energies for distinct phases revealed lower values for genetically modified strains compared to wild-type strains. This decrease in activation energies suggests enhanced efficiency in the alcoholic fermentation process for the genetically modified strains.
Biology and Life Sciences, Food Science and Technology
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