SO 2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress

• Published in: Microbial biotechnology 2012-09, Vol.5 (5), p.654-662
• Main Authors: Ancín‐Azpilicueta, Carmen, Barriuso‐Esteban, Blanca, Nieto‐Rojo, Rodrigo, Aristizábal‐López, Nerea
• Format: Article
• Language: English
• Subjects: Acids; Amino acids; Baking yeast; Consumption; Enzymes; Ethanol; Fermentation; Fourier transforms; High temperature; Metabolism; Metabolites; Nitrogen; Nitrogen metabolism; Permeability; Phosphorylation; Polyphenols; Saccharomyces cerevisiae; Software; Sugar; Sulfur dioxide; Temperature; Thermal stress; Variance analysis; Yeast; Yeasts
• ISSN: 1751-7915; 1751-7915
• DOI: 10.1111/j.1751-7915.2012.00343.x

Thermal stress conditions during alcoholic fermentation modify yeasts' plasma membrane since they become more hyperfluid, which results in a loss of bilayer integrity. In this study, the influence of elevated temperatures on nitrogen metabolism of a Saccharomyces cerevisiae strain was studied, as well as the effect of different concentrations of SO 2 on nitrogen metabolism under thermal stress conditions. The results obtained revealed that amino nitrogen consumption was lower in the fermentation sample subjected to thermal stress than in the control, and differences in amino acid consumption preferences were also detected, especially at the beginning of the fermentation. Under thermal stress conditions, among the three doses of SO 2 studied (0, 35, 70 mg l −1 SO 2 ), the highest dose was observed to favour amino acid utilization during the fermentative process, whereas sugar consumption presented higher rates at medium doses.