Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

Mouret, Jean-Roch; Perez, Marc; Angénieux, Magaly; Nicolle, Paméla; Farines, Vincent; Sablayrolles, Jean‐Marie

doi:10.1007/s11947-013-1089-5

Cited by 36 publications

(56 citation statements)

References 41 publications

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“…The decrease in the acetyl-CoA synthase flux in the Bdh-engineered strains grown in the presence of acetoin (22) likely results in decreased acetyl-CoA availability within the cells and, as demonstrated through previous data, limitations in KIC formation. In agreement with these observations, the formation of isobutanol and that of isoamyl alcohol were differently disturbed by the lipid concentrations in the medium, environmental factors that are known to exert direct effects on acetyl-CoA metabolism (4,5).…”

Section: Discussionsupporting

confidence: 75%

“…The excess threonine that was not incorporated into biomass via protein biosynthesis was likely redirected toward the formation of propanol and its derivatives. Analysis of the dynamics of propanol and propyl acetate formation during fermentation revealed that it stopped at the end of growth, as reported previously for propanol (4), when the assimilable nitrogen was exhausted, which supports the role of these compounds as part of the threonine degradation pathway. Interestingly, the kinetics of propanoic acid production differed depending on the cofactor involved in the redox perturbation.…”

supporting

confidence: 83%

“…This ␣-keto acid intermediate originates exclusively from the deamination of a nitrogen source, namely, threonine, via the Ehrlich pathway and is not synthesized directly through central carbon metabolism, in contrast to other keto acids involved in the production of higher alcohols (38). Consequently, the synthesis of propanol and its derivatives is controlled by the nitrogen availability in the medium and is achieved solely during the growth phase (4,27). Accordingly, we found that the global increase in the formation of these volatile molecules as a result of redox imbalances is related to increased availability of ␣-ketobutyrate within the cells, in agreement with reduced use of threonine for anabolism.…”

Section: Discussionmentioning

confidence: 99%

“…The aroma molecules produced by Saccharomyces cerevisiae, including, among others, aldehydes, higher alcohols, medium-chain fatty acids (MCFAs), long-chain fatty acids, ethyl fatty acid esters, and acetate esters, give fruity and floral notes to wine (1,2). These volatile compounds are formed through a complex and dynamic metabolic process during fermentation, and many factors, such as grape variety, the nature of precursors (mainly amino acids), yeast strain, must treatments, and fermentation conditions, including oxygen, temperature, micronutrients, and nitrogen availability in the must, have been reported to control their production (1,(3)(4)(5)(6)(7)(8)(9)(10)(11)(12).…”

mentioning

confidence: 99%

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Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

Bloem

Sanchez

Dequin

et al. 2016

Appl Environ Microbiol

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Redox homeostasis is a fundamental requirement for the maintenance of metabolism, energy generation, and growth in Saccharomyces cerevisiae. The redox cofactors NADH and NADPH are among the most highly connected metabolites in metabolic networks. Changes in their concentrations may induce widespread changes in metabolism. Redox imbalances were achieved with a dedicated biological tool overexpressing native NADH-dependent or engineered NADPH-dependent 2,3-butanediol dehydrogenase, in the presence of acetoin. We report that targeted perturbation of the balance of cofactors (NAD ؉ /NADH or, to a lesser extent, NADP ؉ /NADPH) significantly affected the production of volatile compounds. In most cases, variations in the redox state of yeasts modified the formation of all compounds from the same biochemical pathway (isobutanol, isoamyl alcohol, and their derivatives) or chemical class (ethyl esters), irrespective of the cofactors. These coordinated responses were found to be closely linked to the impact of redox status on the availability of intermediates of central carbon metabolism. This was the case for ␣-keto acids and acetyl coenzyme A (acetyl-CoA), which are precursors for the synthesis of many volatile compounds. We also demonstrated that changes in the availability of NADH selectively affected the synthesis of some volatile molecules (e.g., methionol, phenylethanol, and propanoic acid), reflecting the specific cofactor requirements of the dehydrogenases involved in their formation. Our findings indicate that both the availability of precursors from central carbon metabolism and the accessibility of reduced cofactors contribute to cell redox status modulation of volatile compound formation.

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Section: Discussionsupporting

confidence: 75%

supporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

Bloem

Sanchez

Dequin

et al. 2016

Appl Environ Microbiol

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“…With this approach, overall losses in the exhaust gas can be calculated at any temperature (Mouret et al 2014a;Morakul et al 2013). Losses in exhaust gas are negligible for higher alcohols but much greater for esters, and are essentially dependent on both the volatility and the hydrophobicity of each aroma compound (Mouret et al 2014b;Morakul et al 2013). At a given temperature, the overall percentage lost is almost completely independent of the fermentation kinetics (Mouret et al 2014a).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

152

162

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Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

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Fermentative capacity ofKluyveromyces marxianusandSaccharomyces cerevisiaeafter oxidative stress

et al. 2017

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Volatile compound production during alcoholic fermentation has been studied in the production of many beverages. Temperature, yeast strain, nutrients and pH have been identified as important factors in the production of volatile compounds. In addition, other factors could influence this production during the fermentation process as well. Oxidative stress could occur during yeast biomass production because oxygen is an essential nutrient that is added to the growth medium. The fermentation parameters and the volatile compound production of one Saccharomyces cerevisiae strain (MC4) and two Kluyveromyces marxianus strains (OFF1 and SLP1) were evaluated in relation to fermentation parameters after oxidative stress induced by hydrogen peroxide or menadione. These yeasts were compared with S. cerevisiae W303–1A and showed significant differences in ethanol production, ethanol yield and maximum ethanol production rate. K. marxianus (OFF1) showed better fermentative capacity after oxidative stress. The higher alcohol production decreased after oxidative stress by >35% after 72 h fermentation time, and the amyl alcohol decreased at a higher level (>60%); however, the isobutanol production increased after oxidative stress between 1.5 and 4 times. The yeasts produced significant concentrations of esters however ethyl lactate, ethyl caprylate and the ethyl caproate were not detected in the control fermentation, while in the stress fermentation they accounted for up to 3 mg/L. These results demonstrate that oxidative stress can play an important role in the final aroma profile; but it is necessary to guarantee adequate yeast growth to obtain the volatile compounds desired. Copyright © 2017 The Institute of Brewing & Distilling

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Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

Cited by 36 publications

References 41 publications

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Fermentative capacity ofKluyveromyces marxianusandSaccharomyces cerevisiaeafter oxidative stress

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