Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

FEMS Yeast Research

Volumn 12, Issue 4, 2012, Pages 477-485

  Martínez Moreno, Ruben ^a,b   Morales, Pilar ^a   Gonzalez, Ramon ^a   Mas, Albert ^b   Beltran, Gemma ^b  

^a Servicio de Investigación y Desarrollo Tecnológico Agroalimentario   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Nitrogen requirements; Organic nitrogen; Stuck fermentation; Wine yeast

Indexed keywords

ALCOHOL; ISOLEUCINE; LEUCINE; NITROGEN; PHENYLALANINE; SUGAR; THREONINE; VALINE;

ALCOHOL FERMENTATION; ARTICLE; BIOMASS PRODUCTION; CONTROLLED STUDY; FERMENTATION; IMPEDANCE; MICROBIAL BIOMASS; NONHUMAN; POPULATION SIZE; SACCHAROMYCES CEREVISIAE; SPECTROPHOTOMETRY; SUGAR INTAKE;

ALCOHOLS; BIOMASS; CARBOHYDRATE METABOLISM; CULTURE MEDIA; FERMENTATION; MICROBIAL VIABILITY; NITROGEN; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES CEREVISIAE;

EID: 84860237569     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2012.00802.x     Document Type: Article

References (28)

1. Albers E, Larsson C, Liden G, Niklasson C & Gustafsson L (1996) Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation. Appl Environ Microbiol 62: 3187-3195.
2. Arias-Gil M, Garde-Cerdan T & Ancin-Azpilicueta C (2007) Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation. Food Chem 103: 1312-1318.
3. Attfield PV, Kletsas S, Veal DA, van Rooijen R & Bell PJL (2000) Use of flow cytometry to monitor cell damage and predict fermentation activity of dried yeasts. J Appl Microbiol 89: 207-214.
4. Bell SJ & Henschke PA (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. Aust J Grape Wine Res 11: 242-295.
5. Beltran G, Novo M, Rozes N, Mas A & Guillamon JM (2004) Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Res 4: 625-632.
6. Beltran G, Esteve-Zarzoso B, Rozes N, Mas A & Guillamon JM (2005) Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption. J Agric Food Chem 53: 996-1002.
7. Bely M, Sablayrolles JM & Barre P (1990) Description of alcoholic fermentation kinetics: its variability and significance. Am J Enol Vitic 41: 319-324.
8. Bisson LF & Butzke CE (2000) Diagnosis and rectification of stuck and sluggish fermentations. Am J Enol Vitic 51: 168-177.
9. Cantarelli C (1957a) On the activation of alcoholic fermentation in wine making. Am J Enol Vitic 8: 113-120.
10. Cantarelli C (1957b) On the activation of alcoholic fermentation in wine making. Part II. Am J Enol Vitic 8: 167-175.
11. Carrau FM, Medina K, Farina L, Boido E, Henschke PA & Dellacassa E (2008) Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Res 8: 1196-1207.
12. Godard P, Urrestarazu A, Vissers S, Kontos K, Bontempi G, van Helden J & Andre B (2007) Effect of 21 different nitrogen sources on global gene expression in the yeast Saccharomyces cerevisiae. Mol Cell Biol 27: 3065-3086.
13. Gomez-Alonso S, Hermosin-Gutierrez I & Garcia-Romero E (2007) Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples. J Agric Food Chem 55: 608-613.
14. Hazelwood LA, Daran JM, van Maris AJA, Pronk JT & Dickinson JR (2008) The ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Appl Environ Microbiol 74: 2259-2266.
15. Hernandez-Orte P, Ibarz MJ, Cacho J & Ferreira V (2005) Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chem 89: 163-174.
16. Jimenez-Marti E, Aranda A, Mendes-Ferreira A, Mendes-Faia A & del Olmo ML (2007) The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds. Antonie Van Leeuwenhoek 92: 61-75.
17. Jiranek V, Langridge P & Henschke PA (1995) Amino-acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am J Enol Vitic 46: 75-83.
18. Jones GV & Davis RE (2000) Climate influences on grapevine phenology, grape composition, and wine production and quality for Bordeaux, France. Am J Enol Vitic 51: 249-261.
19. Jones G, White M, Cooper O & Storchmann K (2005) Climate change and global wine quality. Clim Change 73: 319-343.
20. Manginot C, Roustan JL & Sablayrolles JM (1998) Nitrogen demand of different yeast strain during fermentation: Importance of the stationary phase. Enzyme Microb Technol 23: 511-517.
21. Mendes-Ferreira A, Mendes-Faia A & Leao C (2004) Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry. J Appl Microbiol 97: 540-545.
22. Mira de Orduña R (2010) Climate change associated effects on grape and wine quality and production. Food Res Int 43: 1844-1855.
23. Redon M, Guillamon JM, Mas A & Rozes N (2008) Effect of active dry wine yeast storage upon viability and lipid composition. World J Microbiol Biotechnol 24: 2555-2563.
24. Ribeiro T, Romestant G, Depoortere J & Pauss A (2003) Development, validation, and applications of a new laboratory-scale indirect impedancemeter for rapid microbial control. Appl Microbiol Biotechnol 63: 35-41.
25. Ribéreau-Gayon P, Dubourdieu D, Donèche B & Lonvaud A (2004) Traité d'oenologie. Tome 1. Microbiologie du vin, vinification, 5e édition. Editions La Vigne, Dunod, Paris.
26. Rodriguez-Porrata B, Novo M, Guillamon J, Rozes N, Mas A & Otero-Cordero R (2008) Vitality enhancement of the rehydrated active dry wine yeast. Int J Food Microbiol 126: 116-122.
27. Varela C, Pizarro F & Agosin E (2004) Biomass content governs fermentation rate in nitrogen-deficient wine musts. Appl Environ Microbiol 70: 3392-3400.
28. Warringer J & Blomberg A (2003) Automated screening in environmental arrays allows analysis of quantitative phenotypic profiles in Saccharomyces cerevisiae. Yeast 20: 53-67.