Table 3 Dynamics of the co-cultures fermentation in a laboratory setting at 30 obrix, pH 4.6, and 30 °C
Yeast strains | Fermentation time (h) | Ethanol yield (g.g−1) | RS (g.L−1) | Sugar consumption (%) | Sugar consumption rate (g.L−1.h−1) | Fermentation efficiency (%) | Degree brix (w.v−1) | pH | Cell viability (× 106 cells. mL−1) |
|---|---|---|---|---|---|---|---|---|---|
S. cerevisiae TA2/W. anomalus HCJ2F-19 | 0 | 0.00 ± 0.00 | 53.45 ± 0.01 | 0.00 ± 0.00 | 0.00 ± 0.01 | 0.00 ± 0.00 | 30.00 ± 0.00 | 4.60 ± 0.01 | 281.00 ± 0.00 |
6 | 0.03 ± 0.03 | 42.08 ± 0.01 | 21.27 ± 0.01 | 1.90 ± 0.01 | 6.81 ± 0.03 | 20.22 ± 0.01 | 4.85 ± 0.01 | 245.00 ± 0.01 | |
12 | 0.06 ± 0.02 | 32.05 ± 0.01 | 40.04 ± 0.04 | 1.78 ± 0.01 | 12.11 ± 0.03 | 19.21 ± 0.01 | 4.65 ± 0.00 | 208.00 ± 0.01 | |
18 | 0.27 ± 0.03 | 4.44 ± 0.01 | 91.69 ± 0.01 | 2.72 ± 0.00 | 53.46 ± 0.00 | 15.32 ± 0.01 | 4.55 ± 0.00 | 200.00 ± 0.01 | |
24 | 0.35 ± 0.00 | 2.54 ± 0.00 | 95.25 ± 0.00 | 2.12 ± 0.02 | 68.84 ± 0.00 | 13.33 ± 0.01 | 4.22 ± 0.01 | 198.33 ± 0.02 | |
30 | 0.39 ± 0.00 | 1.86 ± 0.00 | 96.52 ± 0.01 | 1.72 ± 0.05 | 77.00 ± 0.02 | 12.12 ± 0.01 | 4.06 ± 0.01 | 189.00 ± 0.03 | |
36 | 0.43 ± 0.00 | 1.52 ± 0.03 | 97.16 ± 0.01 | 1.44 ± 0.01 | 83.60 ± 0.02 | 12.01 ± 0.00 | 3.95 ± 0.01 | 178.00 ± 0.01 | |
42 | 0.32 ± 0.00 | 1.84 ± 0.02 | 96.56 ± 0.00 | 1.23 ± 0.04 | 62.11 ± 0.01 | 11.22 ± 0.00 | 3.75 ± 0.01 | 165.00 ± 0.01 | |
48 | 0.28 ± 0.03 | 2.85 ± 0.02 | 94.67 ± 0.00 | 1.05 ± 0.01 | 53.81 ± 0.03 | 10.32 ± 0.01 | 3.65 ± 0.01 | 156.33 ± 0.00 | |
54 | 0.25 ± 0.05 | 2.85 ± 0.033 | 94.67 ± 0.00 | 0.94 ± 0.01 | 49.29 ± 0.04 | 8.33 ± 0.01 | 3.65 ± 0.01 | 145.67 ± 0.00 | |
60 | 0.23 ± 0.02 | 2.85 ± 0.00 | 94.67 ± 0.01 | 0.84 ± 0.01 | 45.27 ± 0.00 | 8.33 ± 0.01 | 3.60 ± 0.00 | 121.00 ± 0.00 | |
66 | 0.20 ± 0.01 | 2.85 ± 0.00 | 94.67 ± 0.01 | 0.77 ± 0.00 | 39.55 ± 0.00 | 8.33 ± 0.00 | 3.65 ± 0.00 | 81.33 ± 0.03 | |
72 | 0.17 ± 0.03 | 2.85 ± 0.01 | 94.67 ± 0.01 | 0.70 ± 0.02 | 33.15 ± 0.02 | 8.33 ± 0.00 | 3.65 ± 0.00 | 0.60 ± 0.01 |