Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase

Manginot, Claire; Roustan, J. L.; Sablayrolles, Jean‐Marie

doi:10.1016/s0141-0229(98)00080-5

Cited by 94 publications

(89 citation statements)

References 15 publications

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“…Troubled fermentations have been attributed to the nutritional status of grape musts, once they contain suboptimal yeast nutrients, especially assimilable nitrogen 3,17,21,32 . A common practice in the wine industry for nitrogen limited fermentation is the addition of nitrogen supplements, using inorganic salts such as diammonium phosphate 22,27 .…”

Section: Discussionmentioning

confidence: 99%

“…Nitrogen deficiencies in grape must are described as being one of the main causes of stuck or sluggish fermentations 1,6 . Considering the differential sugar utilization among industrial yeast strains, and also their nitrogen demand, it is vital to select yeast strains that not only rapidly and efficiently utilize all sugars, but that they are also able to properly use all different kinds of nitrogen sources in order to ensure an efficient fermentation and good final product quality 14,21,23 .…”

Section: Introductionmentioning

confidence: 99%

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Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Júnior¹,

Batistote²,

Ernandes

2008

Journal of the Institute of Brewing

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Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the structural complexity of the nitrogen source and the availability of oxygen. In this study two Saccharomyces cerevisiae industrial wine strains were grown, under shaken and static conditions, in a media containing either a) 20% (w/v) glucose, or b) 10% (w/v) fructose and 10% (w/v) glucose or c) 20% (w/v) fructose, all supplemented with nitrogen sources varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Data suggest that a complex structured nitrogen source is not submitted to the same control mechanisms as those involved in the utilization of simpler structured nitrogen sources, and mutual interaction between carbon and nitrogen sources, including the mechanisms involved in the regulation of aerobic/anaerobic metabolism, may play an important role in defining yeast fermentation performance and the differing response to the structural complexity of the nitrogen source, with a strong impact on fermentation performance.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Júnior¹,

Batistote²,

Ernandes

2008

Journal of the Institute of Brewing

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“…These differences of performance between yeast strains have been reported to be the nitrogen requirement for alcoholic fermentation (1,12). Various approaches have been used to assess nitrogen requirements, for example, measuring the nitrogen flux required to support a constant fermentation rate (13,14). According to these measures, wine yeasts can be classified as high-or low-nitrogen-requiring strains.…”

mentioning

confidence: 99%

“…The stationary phase, critical for fermentation, results from nitrogen depletion from yeast; yeast cells adjust their metabolism, and the fermentation rate drops more or less progressively (14). The molecular mechanisms leading to the slowdown of the fermentation flux during starvation are still unclear.…”

mentioning

confidence: 99%

Assessing the Mechanisms Responsible for Differences between Nitrogen Requirements of Saccharomyces cerevisiae Wine Yeasts in Alcoholic Fermentation

Brice

Sanchez

Tesnière

et al. 2014

Appl Environ Microbiol

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Nitrogen is an essential nutrient for Saccharomyces cerevisiae wine yeasts during alcoholic fermentation, and its abundance determines the fermentation rate and duration. The capacity to ferment under conditions of nitrogen deficiency differs between yeasts. A characterization of the nitrogen requirements of a set of 23 strains revealed large differences in their fermentative performances under nitrogen deficiency, and these differences reflect the nitrogen requirements of the strains. We selected and compared two groups of strains, one with low nitrogen requirements (LNRs) and the other with high nitrogen requirements (HNRs). A comparison of various physiological traits indicated that the differences are not related to the ability to store nitrogen or the protein content. No differences in protein synthesis activity were detected between strains with different nitrogen requirements. Transcriptomic analysis revealed expression patterns specific to each of the two groups of strains, with an overexpression of stress genes in HNR strains and a stronger expression of biosynthetic genes in LNR strains. Our data suggest that differences in glycolytic flux may originate from variations in nitrogen sensing and signaling under conditions of starvation.

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“…The results demonstrate that yeast was restrained when nitrogen was deficient in the mash. Urea was more effective in promoting ethanol fermentation, possibly because it promotes nitrogen consumption by yeast during the exponential growth or stationary phases of the fermentation process [31].…”

Section: 3mentioning

confidence: 99%

Simultaneous saccharification and fermentation (SSF) of non-starch polysaccharides and starch from fresh tuber of Canna edulis ker at a high solid content for ethanol production

Huang

Jin

Fang

et al. 2013

Biomass and Bioenergy

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Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase

Cited by 94 publications

References 15 publications

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Assessing the Mechanisms Responsible for Differences between Nitrogen Requirements of Saccharomyces cerevisiae Wine Yeasts in Alcoholic Fermentation

Simultaneous saccharification and fermentation (SSF) of non-starch polysaccharides and starch from fresh tuber of Canna edulis ker at a high solid content for ethanol production

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