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Effect of nitrogen sources on fermentation process and formation of hydrogen sulfide and ethyl carbamate by wine yeast

Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The addition of nitrogen compounds during winemaking is required for the fermentation process to be conducted properly. These compounds are known to be essential to the vinification process, not only because they influence yeast growth but also because they affect the formation of main and by-products. The effect of nitrogen source on in vitro and in situ formation of hydrogen sulfide and ethyl carbamate was studied. Research material comprised two strains of wine yeast: Saccharomyces cerevisiae. In vitro model was carried out in a synthetic defined medium. In situ fermentations were carried out in musts prepared from apple concentration. The process of hydrogen sulfide formation was intensified in nitrogen deficiency. The presence of amino acids in a model substrate resulted in significant changes in the efficiency of formation of both compounds. Yeasts produced more H2S in the presence of Cys, Phe, Gly, Glu, Ile, Thr, Pro, Leu, Trp, Val and less in the presence Ala, Arg, Asp, His, Ser, Met. The formation of ethyl carbamate was limited by the amino acids, except Arg, Asp and Lys, which during fermentation with Syrena yeasts caused an increase in the efficiency of formation of this compound. The Fermivit V preparation stimulated yeasts to form H2S. In the presence of this preparation the Syrena yeasts formed more ethyl carbamate while Hefix yeasts formed about 3-fold less of this compound then in the presence diamonium phosphate.
Rocznik
Strony
11--23
Opis fizyczny
Bibliogr. 25 poz.
Twórcy
autor
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, 90-924 Lodz, Poland
autor
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, 90-924 Lodz, Poland
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, 90-924 Lodz, Poland
autor
  • Institute of Fermentation Technology and Microbiology, Lodz University of Technology, 90-924 Lodz, Poland
Bibliografia
  • 1. Wzorek W, Pogorzelski E. Fruit and grape winemaking. Sigma NOT, Warszawa, Poland, 1998.
  • 2. Elkins ER, Matthys A, Lyon R, Huang CJ. Characterization of commercially produced apple juice concentrate. J Food Comp Anal 1996, 9: 43-56.
  • 3. Bely M, Sablayrolles JM, Barre P. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in enological conditions. J Ferm Bioengineering 1990, 70:246-252.
  • 4. Cooper TG, Sumarda RA. What is the function of nitrogen catabolite repression in Saccharomyces cerevisiae? J Bacteriol 1983, 155:623-627.
  • 5. Courchesne WE, Magasanik B. Regulation of nitrogen assimilation in Saccharomyces cerevisiae: roles of the URE2 and GLN3 genes. J Bacteriol 1988, 170:708-713.
  • 6. Pretorius IS. Tailoring wine yeasts for the new millennium: novel approaches to the ancient art of winemaking. Yeast 2000, 19:675-729.
  • 7. Salmon JM, Bare P. Improvement of nitrogen assimilation and fermentation kinetics under enological condition by derepression of alternative nitrogen assimilation pathways in an industrial Saccharomyces cerevisiae strain. Appl Environ Microbiol 1998, 64:3831-3837.
  • 8. Bell SJ, Henschke PA. Implication of nitrogen nutrition for grapes, fermentation and wine. Aust J Grape Wine Res 2005, 11:242-295.
  • 9. Vilanova M, Ugliano M, Varella C, Siebert T, Pretorius IS, Henschke PA. Assimilable nitrogen utilization and production of volatile and non-volatile compounds in chemicaly defined medium by Saccharomyces cerevisiae wine yeasts. Appl Microbiol Biotechnol 2007, 77:145-157.
  • 10. Mendes-Ferreira A, Barbosa C, Falco V, Leao C, Mendes-Faia A. The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentration. J Ind Microbiol Biotechnol 2009, 36:571-583.
  • 11. Ough CS, Crowell EA, Gutlove BR. Carbamyl compound reaction with ethanol. Am J Enol Vitic 1988, 39:239-242.
  • 12. Sumara RA, Cooper TG. Nucleotide sequence of the Saccharomyces cerevisiae arginase gen (CAR1) and its transcription under various physiological condition. J Bacteriol 1984, 160:1078-1087.
  • 13. Varela C, Pizarro F, Agosin E. Biomass content governs fermentation rate in nitrogen-deficient wine musts. Appl Environ Microbiol 2004, 70:3392-3400.
  • 14. Pizarro F, Varela C, Martabit C, Bruno C, Perez-Correa JP, Agosin E. Coupling kinetic expressions and metabolic networks for predicting wine fermentation. Biotechnol Bioeng 2007, 98:986-998.
  • 15. Stratford M, Rose AH. Hydrogen sulphide production from sulphide by Saccharomyces cerevisiae. J Gen Microbiol 1985, 131:1417-1424.
  • 16. Henschke PA, Jiranek V. Hydrogen sulphide formation during fermentation: effect of nitrogen composition in model grape must. In: Proceedings of the international symposium on nitrogen in grapes and wine, Rantz D, Washington J, Eds.; American Society for Enology and Viticulture, Davis, CA:, USA, 1991; pp. 172-184.
  • 17. Jiranek V, Langridge P, Henschke PA. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. Appl Environ Microbiol 1995, 61:461-467.
  • 18. Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA. Effect of nitrogen suplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine. J Agric Food Chem 2009, 57:4948-4955.
  • 19. Ono BI, Yoshida S, Kawato T, Shinoda S, Brzywczy J, Paszewski A. Cysteine biosynthesis in Saccharomyces cerevisiae a new outlook on pathway and regulation. Yeast 1999, 1:1365-1375.
  • 20. Thomas D, Surdin-Kerjan Y. Metabolism of sulfur amino acid in Saccharomyces cerevisiae. Microbiol Mol Biol Rev 1997, 61:503-532.
  • 21. Scanes KT, Hohmann S, Prior BA. Glycerol production by the yeasts Saccharomyces cerevisiae and its relevance to wine: a review. S Afr J Enol Vitic 1998, 19:17-22.
  • 22. Remize F, Roustan JL, Sablayrolles JM, Barre P, Dequin S. Glicerol overproduction by engineered Saccharomyces cerevisiae wine yeasts strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase. Appl Environ Microbiol 1999, 65:143-149.
  • 23. Lambrechts MG, Pretorius IS. Yeast and its importance to wine aroma: a review. S Afr J Enol Vitic 2000, 21:97-128.
  • 24. Romano P, Suzzi G, Turbanti L, Polsinelli M. Acetaldehyde production in Saccharomyces cerevisiae yeasts. FEMS Microbiol Lett 1994, 118:213-218.
  • 25. Genga AM, Tassi F, Ferrero I. Mitochondrial NAD, L-lactate dehydrogenase and NAD, D-lactate dehydrogenase in the yeast Saccharomyces cerevisiae. Microbiology 1996, 6:1-8.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-9a1d3375-0468-42da-99d6-b15354c17a87
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