Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase

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

doi:10.1016/s0141-0229(96)00158-5

Cited by 35 publications

(25 citation statements)

References 17 publications

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“…The total dry mass during starvation at the end of the fermentation was higher for HNR than LNR strains, consistent with the greater accumulation of storage carbohydrate. This observation is in agreement with the findings of Manginot et al (13), who reported that the amount of glycogen was directly correlated to the nitrogen requirement of the strains and was thus higher in HNR strains. Therefore, the only difference in cellular contents that we could find to be related to the nitrogen requirements was greater storage of carbohydrates in HNR than LNR strains.…”

Section: Discussionsupporting

confidence: 93%

“…One approach to determining the yeast nitrogen requirement is to add throughout the fermentation in nitrogen-limited medium the amount of assimilable nitrogen necessary to maintain the CO 2 production at a constant rate during the stationary phase (13,14). Fermentations were performed in SM100.…”

Section: Methodsmentioning

confidence: 99%

“…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.…”

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confidence: 99%

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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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Section: Discussionsupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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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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“…With regard to the sugar content, this value fully corresponds with the data published by other authors (Manginot et al 1997;Bely et al 2003). Besides, the highest frequency of YAN consumption (150-200 mg/l) was also corroborated because 25 samples (i.e.…”

Section: Changes In the Content Of Yeast Assimilable Nitrogen Before supporting

confidence: 89%

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Baroň¹

2011

Czech J. Food Sci.

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Baroň M. (2011): Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation. Czech J. Food Sci., 29: 603-609.We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating from Southern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. Also, the average production of acetic acid was low (215.8 mg/l); this indicated that in the majority of must samples without added nutrients, the course of fermentation was smooth and trouble-free. The results obtained confirm that the method of formaldehyde titration is universal and simple, thus it can be recommended for winemakers as a useful and efficient analytical tool.

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“…Mientras que la adición de sales de NH 4 + puede no tener un efecto beneficioso significativo durante la fase estacionaria (Lafon and Ribereau, 1984), la adición de aminoácidos específicos podría tener un efecto estimulante y extender la actividad fermentativa (Manginot and Sablayrolles, 1997).…”

Section: 12-composición Química Del Mostounclassified

Estudio del proceso biotecnológico para la elaboración de una bebida alcoholica a partir de jugo de naranjas.

Ferreyra¹

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CONSIDERAN: que el trabajo de investigación titulado: "ESTUDIO DEL PROCESO BIOTECNOLÓGICO PARA LA ELABORACIÓN DE UNA BEBIDA ALCOHÓLICA A PARTIR DE JUGO DE NARANJA", realizado bajo su dirección y que, para aspirar al grado de Doctor, presenta la Ingeniera de Alimentos Maria Mercedes Ferreyra, reúne las condiciones adecuadas para constituir su Tesis Doctoral, por lo que AUTORIZAN a la interesada para su presentación. Marzo de 2006Dra. María José García Esparza Dr Roque Alberto Hours.A la memoria de mi madre de quien he recibido un profundo amor y ejemplo. AGRADECIMIENTOSNuestra recompensa se encuentra en el esfuerzo y no en el resultado. Un esfuerzo total es una victoria completa (Mahatma Gandhi)-Quiero agradecer a mis colegas del Laboratorio de Investigación e integrantes de las Cátedras de Microbiología, Biotecnología y Aseguramiento y Control de Calidad de los Alimentos por brindarme el apoyo técnico necesario para el logro de mis objetivos.-También agradezco a los Directores de Tesis, personas que gentilmente asumieron las responsabilidades de mi acción.-Asimismo hago patente mi agradecimiento a las siguientes Instituciones que han hecho posible llegar a esta instancia: Facultad de Ciencias de la Alimentación por permitirme el uso de sus instalaciones y personal para llevar a cabo las experiencias. Universidad Nacional de Entre Ríos por el apoyo económico a través del otorgamiento de una beca de cuarto nivel para el cursado del postgrado y el financiamiento del proyecto de investigación, en cuyo marco se desarrollaron las experiencias Universidad Politécnica de Valencia por implementar el Programa de Doctorado en la Facultad de Ciencias de la Alimentación.-Agradezco también a los becarios de laboratorio, personal técnico de planta piloto, personal docente y no docente de la Facultad.-También reconozco la ayuda de los evaluadores por el análisis crítico y oportunas sugerencias en la redacción y confección final de la tesis -A mis amigos y compañeros y a todas aquellas personas que directa o indirectamente contribuyeron al logro de una de mis metas. RESUMENEl vino es el producto que resulta de la fermentación alcohólica del jugo de uva. Si se usa otra fruta se debe denominar" vino de..." acompañado del nombre de la fruta. La manufactura de vinos de otras frutas distintas de la uva es muy popular en muchos países del norte europeo, donde las condiciones climáticas impiden el desarrollo de la vitivinicultura. La CEE define los vinos de frutas como la bebida alcohólica obtenida por la fermentación parcial o completa de jugos de frutas frescos, jugo concentrado o reconstituido; o macerado de pulpa con la adición de agua, azúcar o miel. Finalizada la fermentación se puede adicionar jugo fresco, concentrado o reconstituido. Los vinos de fruta tendrán una concentración alcohólica comprendida entre 8 y 14 % (gramos / 100 mL).La elaboración de vinos de frutas cítricas es popular en Turquía y los países asiáticos (China, Japón, Corea). En Argentina, una de las zonas citrícolas más importantes se encuentra localizada en l...

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Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase

Cited by 35 publications

References 17 publications

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

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

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Estudio del proceso biotecnológico para la elaboración de una bebida alcoholica a partir de jugo de naranjas.

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