Analysis of the effect of inoculum characteristics on the first stages of a growing yeast population in beer fermentations by means of an individual-based model.
The yeast Saccharomyces cerevisiae has a limited replicative lifespan. The cell mass at division is partitioned unequally between a larger, old parent cell and a smaller, new daughter cell. Industrial beer fermentations maintain and reuse yeast. At the end of fermentation a portion of the yeast is 'cropped' from the vessel for 'serial repitching'. Harvesting yeast may select a population with an imbalance of young and aged individuals, but the output of any bioprocess is dependent on the physiology of each single cell in the population. Unlike continuous models, individual-based modelling is an approach that considers each microbe as an individual, a unique and discrete entity, with characteristics that change throughout its life. The aim of this contribution is to explore, by means of individual-based simulations, the effects of inoculum size and cell genealogical age on the dynamics of virtual yeast fermentation, focussing on: (1) the first stages of population growth, (2) the mean biomass evolution of the population, (3) the rate of glucose uptake and ethanol production, and (4) the biomass and genealogical age distributions. The ultimate goal is to integrate these results in order to make progress in the understanding of the composition of yeast populations and their temporal evolution in beer fermentations. Simulation results show that there is a clear influence of these initial features of the inocula on the subsequent growth dynamics. By contrasting both the individual and global properties of yeast cells and populations, we gain insight into the interrelation between these two types of data, which helps us to deal with the macroscopic behaviour observed in experimental research.
Ginovart
M
M
Department of Applied Mathematics III, Universitat Politècnica de Catalunya, Edifici D4, Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain. marta.ginovart@upc.edu
Prats
C
C
Portell
X
X
Silbert
M
M
D001515:Beer / Q000382:microbiology*; D018533:Biomass; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D005947:Glucose / Q000378:metabolism; D008954:Models, Biological; D012441:Saccharomyces cerevisiae / Q000254:growth & development* / Q000378:metabolism; D013997:Time Factors
D000431:Ethanol; D005947:Glucose
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