Sulphur Dioxide Resistance in Saccharomyces cerevisiae and Saccharomycodes ludwigii

Abstract

~ Saccharomyces cererisiue was unable to grow in media containing above about 1.5 mM free sulphite at pH 4.0, whereas Saccharomycodes ludwigiigrew at the same pH value in the presence of 7-8 mM free sulphite. Expressed in terms of pl of intracellular water, the initial velocity of sulphite accumulation by S'codes ludwigii was approximately twice that of S. cererisiae, although the former yeast accumulated at equilibrium only about one-third of the amount of sulphite accumulated by S. cererisiae. A Woolf-Hofstee plot for accumulation of SO-, by S'codes IudNigii at pH 3.0 and 30 "C gave a vertical line. Incorporation of sulphite in growth media induced excretion of acetaldehyde by both yeasts, the rate being greater by S'codes ludwigii than S. cerecisiae. Acetaldehyde excretion was accompanied by release of lower concentrations of pyruvate. Excretion of 2-oxoglutarate was barely detectable. It is suggested that the greater resistance of S'codes ludwigii to sulphite, compared with S. cerecisiae, may be explained partly by its decreased capacity to accumulate the compound, and partly by its ability to produce more acetaldehyde.

Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

“…For acetaldehyde, maximum production occurred during the yeast exponential growth phase in agreement with previous reports (Amerine & Ough, 1964;Weeks, 1969;Margalith, 1981;Martinez et al, 1997) and this is to be expected as acetaldehyde is an intermediate in the production of ethanol by the yeast. Although other researchers have proposed that the presence of SO 2 can induce the production of acetaldehyde (Weeks, 1969;Stratford et al, 1987;Pilkington & Rose, 1988), this was not always observed in this study. For example, during fermentation in Pinot gris juice yeast strain M69 produced the lowest amount of SO 2 but the highest concentration of acetaldehyde.…”

“…For example, during fermentation in Pinot gris juice yeast strain M69 produced the lowest amount of SO 2 but the highest concentration of acetaldehyde. SO 2 induced production of acetaldehyde has been suggested to be a mechanism that yeast uses to tolerate higher SO 2 concentrations (Pilkington & Rose, 1988;Stratford et al, 1987). This response was not apparent in this study and additional research on this topic is needed to determine the link between SO 2 and the production of acetaldehyde by Saccharomyces.…”

The Weak Acid Preservative Sorbic Acid Inhibits Conidial Germination and Mycelial Growth of Aspergillus niger through Intracellular Acidification

“…Steels et al (39) similarly found no evidence that sorbic acid binds or adsorbs to yeast cells, although Stratford et al (41) have provided proof that sulfite, another weak acid preservative, reacts with acetaldehyde produced by active metabolism in yeast.…”

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

“…It varies not only between species but also between strains. Zygosaccharomyces bailii has been described as a highly tolerant species (Warth 1977;Thomas and Davenport 1985;Warth 1985;Pilkington and Rose 1988;Divol et al 2006), as well as Schizosaccharomyces pombe (Stratford et al 1987). On the contrary, Kloeckera apiculata and Hansenula anomala were shown to be highly sensitive to SO 2 (Warth 1985).…”