Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations

► Wild wine Saccharomyces strains consume less amino acids than commercial yeasts. ► Industrial dehydration process might increase yeasts nitrogen necessities. ► Some amino acids are released into the medium before autolysis phase. ► Mixed cultures modify amino acid uptake with regard to monoculture...

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Bibliographic Details
Published in:Food chemistry 2011-07, Vol.127 (2), p.441-446
Main Authors: Barrajón-Simancas, N., Giese, E., Arévalo-Villena, M., Úbeda, J., Briones, A.
Format: Article
Language:English
Subjects:
Amino acid uptake
Amino acids
Biological and medical sciences
Commercial yeasts
Food industries
Fundamental and applied biological sciences. Psychology
Saccharomyces cerevisiae
Wild wine yeast
Winemaking
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Summary:► Wild wine Saccharomyces strains consume less amino acids than commercial yeasts. ► Industrial dehydration process might increase yeasts nitrogen necessities. ► Some amino acids are released into the medium before autolysis phase. ► Mixed cultures modify amino acid uptake with regard to monoculture fermentations. Musts require nitrogen-containing compounds in order to ensure yeast development. This study examined the nitrogen-nutrient requirements of two commercial yeasts and three wild strains isolated from inoculated fermentations. The results showed that wild strains generally consumed lower amounts of amino acids than commercial yeasts. Most amino acids were assimilated during the exponential growth phase; only a few – including asparagine and histidine – were metabolized until the end of fermentation. The study also sought to determine whether industrial drying affected yeast nitrogen requirements.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.12.151