Factors influencing the utilisation of l-malate by yeasts

Abstract

The utilisation of l‐malate and the effect of glucose concentration on malate utilisation under semii‐anaerobic conditions were evaluated in three yeaest unable to grow the malate as sole cabron source (Saccharomtnes cerevisea, Schhizo‐sacccharomyte malidevorans, Zygosaccharomyces bailii) and two yeasts able to utilise the TCA cycle intermediate as sole carbon source (Pichia stipitis and Pachysolen tannophilus). Utilisation of malate by both Schitz. malidevorans and Z. bailii was reduced at high and low levels of glucose. In the absence of glucose, P. stipitis and Pa. tannophilus utilised malate rapidly; however, their utilisation was drastically redued in the presence of glucose, suggesting that malate utilisation is under catabolite repression.

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

“…Biological deacidification of wine These data agree with that reported by other authors [5,15,[34][35][36][37] who report that malic acid can be metabolised by species other than Schizosaccharomyces although they only reduce its presence by some 25 %. In fermentations involving Schizo.…”

Characterization ofSchizosaccharomyces pombeMalate Permease by Expression inSaccharomyces cerevisiae

“…Surprisingly, no proton fluxes were observed during Mae1p-mediated L-malic acid import in S. cerevisiae, and intracellular pH remained constant. This suggests that, in S. cerevisiae, either there is a proton counterflow or the Mae1p permease functions differently from a proton/dicarboxylate symport.Previous studies have provided evidence that L-malic acid is metabolized by Saccharomyces cerevisiae only in the presence of an assimilable carbon source (16,24,25). Exogenous L-malic acid (3 g/liter) is always consumed to a limited extent (10 to 20%), and the amount of degraded malate depends on the strain and culture conditions.…”

“…Previous studies have provided evidence that L-malic acid is metabolized by Saccharomyces cerevisiae only in the presence of an assimilable carbon source (16,24,25). Exogenous L-malic acid (3 g/liter) is always consumed to a limited extent (10 to 20%), and the amount of degraded malate depends on the strain and culture conditions.…”

Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

“…The ability of Saccharomyces strains to degrade malic acid is strain dependent [24,44,45]. The rather low malate consumption can be explained by the absence of an active L-malate carrier, low substrate affinity and the mitochondrial location of the malic enzyme [46][47][48].…”