Applied Microbiology and Biotechnology

, Volume 102, Issue 7, pp 3411–3424 | Cite as

The role of Saccharomyces cerevisiae in stabilizing emulsions of hexadecane in aqueous media

  • Aureliano Agostinho Dias Meirelles
  • Rosiane Lopes da Cunha
  • Andreas Karoly GombertEmail author
Bioenergy and biofuels


During downstream operations involved in the purification of hydrophobic biofuels produced by microorganisms, undesired stable emulsions may be formed. Understanding the mechanisms behind this stability is a pre-requisite for designing cost-effective strategies to break these emulsions. In this work, we aimed at increasing our knowledge on the mechanisms responsible for stabilizing yeast-containing oil-in-water emulsions. For this purpose, emulsions containing hexadecane and different yeast-based aqueous phases were prepared and analyzed for phase separation, surface charge density, particle size, and rheology. First, we observed that compounds present in fresh tablet baker’s yeast contribute to emulsion stability. In order to eliminate this effect, we generated stocks with this yeast in the laboratory, and compared its performance with an industrial fuel ethanol strain, namely Saccharomyces cerevisiae PE-2. We confirmed that the presence of yeast cells enhances emulsion stability. The cultivation medium (complex or defined) in which cells are grown, as well as the physiological state of the cells (pre- or post-diauxic), prior to emulsion preparation, influenced emulsion stability. The smaller cell size of tablet yeast probably also contributes to more stable emulsions, when compared to those prepared with yeast cells grown in the laboratory. Baker’s and fuel ethanol yeast cells in post-diauxic phase promote the formation of more stable emulsions than those with cells in the pre-diauxic physiological state. Finally, we propose a mechanism to explain the enhanced emulsion stability due to the presence of yeast cells, with electrostatic repulsion between emulsion droplets having the prevailing effect.


Biofuels Stability of emulsions Yeast Saccharomyces cerevisiae Hexadecane Downstream processing 



This study was funded by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP, São Paulo, Brazil), grant number 2011/51707-1. AADM received a M.Sc. scholarship from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, Brazil).

Compliance with ethical standards

This article does not contain any studies with human participants or animals performed by any of the authors.

Conflict of interest

All authors declare that they have no conflicts of interest.

Supplementary material

253_2017_8725_MOESM1_ESM.pdf (755 kb)
ESM 1 (PDF 754 kb)


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Aureliano Agostinho Dias Meirelles
    • 1
  • Rosiane Lopes da Cunha
    • 1
  • Andreas Karoly Gombert
    • 1
    Email author
  1. 1.School of Food EngineeringUniversity of CampinasCampinasBrazil

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