Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

Abstract

In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations.

Lachancea thermotolerans Applications in Wine Technology

“…The production of lactic acid during fermentations with variable glucose contents in model media (8,12, 16% w/w) is stable and independent of sugar levels, ranging from 2.48 ± 0.8-2.66 ± 0.9 g/L for LT strain L3.1 [41]. However, when the same sugar concentrations were tested in the presence of 2 g/L of lactic acid, the production by LT was affected, ranging from 1.25 ± 0.7 g/L (in model media with 8% w/w glucose) to 3.68 ± 0.3 g/L (with 16% w/w glucose).…”

“…Also, an improvement in the production of 2-phenylethanol and glycerol has been described.Fermentation 2018, 4, 53 2 of 12 necessary a minimum of 200 mg/L of YAN (yeast assimilable nitrogen) to avoid sluggish or stuck fermentations [7]. Serine as N-source also has shown an improvement in the fermentation performance of LT [8]. Strains of LT can express the following extracellular enzymatic activities with effect in wine aroma or phenol extraction: Esterase, Esterase-Lipase, ß-glucosidase, Pectinase, Cellulase, Xylanase, Glucanase [9].Fermentation 2018, 4, x 2 of 12 LT is able to ferment glucose and sucrose [5] and weakly galactose.…”

Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds bySaccharomyces cerevisiae

“…Supplementation of N using ammonium salts (sulfate or phosphate) encourages a higher growth rate and biomass yield and also stimulates fermentation activity (Jiranek et al 1995, Kemsawasd et al 2015. Nitrogen deficiency directly restricts growth and metabolic activity during this process, so external supplementation should be used to achieve an adequate fermentation rate.…”

“…Nitrogen deficiency directly restricts growth and metabolic activity during this process, so external supplementation should be used to achieve an adequate fermentation rate. Supplementation of N using ammonium salts (sulfate or phosphate) encourages a higher growth rate and biomass yield and also stimulates fermentation activity (Jiranek et al 1995, Kemsawasd et al 2015. The addition of up to 1 g/L diammonium phosphate (DAP) is allowed under Annex IV to European Regulation 1493/1999(European Commission 1999.…”

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

“…It has been reported that yeasts produce higher concentrations of SO 2 under higher yeast assimilable nitrogen (YAN) quantities [7,29]. The supplementation on nitrogen using ammonium salts (sulfate or phosphate) allows higher growth rates and biomass yielding and also the stimulation of the fermentative activity [30,31]. The addition of diammonium phosphate (DAP) significantly decreases H 2 S production and improves the kinetics of fermentation and aroma profile of wine [32].…”