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

被引：20

作者：

Barrajon-Simancas, N. ^{[1
]}

Giese, E. ^{[2
]}

Arevalo-Villena, M. ^{[1
]}

Ubeda, J. ^{[1
]}

Briones, A. ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Dept Analyt Chem & Food Technol, Fac Chem, E-13071 Ciudad Real, Spain

[2] Univ Estadual Londrina, Dept Biochem & Biotechnol CCE, BR-86051990 Londrina, Parana, Brazil

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 02期

关键词：

Wild wine yeast; Commercial yeasts; Amino acid uptake; Winemaking; Saccharomyces cerevisiae; NITROGEN CATABOLITE REPRESSION; CEREVISIAE WINE YEASTS; SACCHAROMYCES-CEREVISIAE; ASSIMILABLE NITROGEN; AROMATIC COMPOSITION; AMMONIUM; STRAINS; VOLATILE;

D O I：

10.1016/j.foodchem.2010.12.151

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：441 / 446

页数：6

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