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Influence of Single Nitrogen Compounds on Growth and Fermentation Performance of Starmerella bacillaris and Saccharomyces cerevisiae during Alcoholic Fermentation

机译:单氮化合物对酒精发酵过程中Starmerla Bacillaris和Saccharomyces Cerevisiae生长和发酵性能的影响

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Nitrogen is among the essential nutriments that govern interactions between yeast species in the wine environment. A thorough knowledge of how these yeasts assimilate the nitrogen compounds of grape juice is an important prerequisite for a successful co- or sequential fermentation. In the present study, we investigated the efficiency of 18 nitrogen sources for sustaining the growth and fermentation of two Starmerella bacillaris strains displaying metabolic properties, compared to the reference yeast Saccharomyces cerevisiae . The analysis of growth and fermentation parameters provided a comprehensive picture of S. bacillaris preferences with respect to nitrogen sources for sustained growth and fermentation. Important differences were observed with S. cerevisiae regarding rates, final population, and CO_(2) production. In particular, Lys and His supported substantial S. bacillaris growth and fermentation contrary to S. cerevisiae , while only 3 nitrogen sources, Arg, NH_(4)~(+), and Ser, promoted S. cerevisiae growth more efficiently than that of S. bacillaris strains. Furthermore, S. bacillaris strains displayed a higher fermentative activity than S. cerevisiae during the first phase of culture with Gly or Thr, when the former species consumed solely fructose. Finally, no correlation has been shown between the ability of nitrogen sources to support growth and their fermentation efficiency. The specificities of S. bacillaris regarding nitrogen source preferences are related to its genetic background, but further investigations are needed to elucidate the molecular mechanisms involved. These data are essential elements to be taken into account in order to make the best use of the potential of the two species.IMPORTANCE Mixed fermentations combining non- Saccharomyces and S. cerevisiae strains are increasingly implemented in the wine sector, as they offer promising opportunities to diversify the flavor profile of end products. However, competition for nutrients between species can cause fermentation problems, which is a severe hindrance to the development of these approaches. With the knowledge provided in this study on the nitrogen preferences of S. bacillaris , winemakers will be able to set up a nitrogen nutrition scheme adapted to the requirement of each species during mixed fermentation through must supplementation with relevant nitrogen compounds. This will prevent nitrogen depletion or competition between yeasts for nitrogen sources and, consequently, potential issues during fermentation. The data of this study highlight the importance of appropriate nitrogen resource management during co- or sequential fermentation for fully exploiting the phenotypic potential of non- Saccharomyces yeasts.
机译:氮是基本营养的基本营养,治理葡萄酒环境中酵母种类之间的相互作用。彻底了解这些酵母如何同化葡萄汁的氮化合物是成功的共同或连续发酵的重要前提。在本研究中,与参考酵母酿酒酵母酿酒酵母相比,我们研究了用于维持显示代谢性质的两种Starmerella Bacillaris菌株的生长和发酵的效率。对生长和发酵参数的分析提供了对氮源的综合性的S.Bacillaris偏好进行持续生长和发酵。对遗价,最终人口和CO_(2)生产的遗价观察了重要差异。特别地,Lys和他支持的实质性S.Bacillaris生长和发酵与S. Cerevisiae相反,而只有3个氮源,Arg,NH_(4)〜(+)和Ser,促进了S.酿酒酵母的增长比S. bacillaris菌株。此外,当前物种单独消耗的果糖消耗时,S.Bacillaris菌株在培养的第一阶段,在培养物的第一阶段展示了比S.酿酒蛋白更高的发酵活性。最后,在氮源支持生长和发酵效率之间没有显示任何相关性。关于氮源偏好的S. bacillaris的特异性与其遗传背景有关,但需要进一步调查来阐明所涉及的分子机制。这些数据是要考虑的必要元素,以便最好地利用两种物种的潜力。分类混合发酵结合非酵母菌和S.酿酒酵母的群体在葡萄酒部门越来越多地实施,因为它们提供了有希望的机会多元化最终产品的风味概况。然而,物种之间的营养素竞争会导致发酵问题,这是对这些方法的发展的严重障碍。凭借本研究中提供的知识对芽孢杆菌的氮偏好,酿酒厂将能够建立一种氮营养方案,其适于通过必须补充相关的氮化合物在混合发酵期间对每个物种的要求。这将防止亚硝耗尽或酵母之间的竞争,因此在发酵过程中潜在问题。本研究的数据突出了在共同或连续发酵过程中适当的氮资源管理的重要性,以充分利用非糖酵母酵母的表型潜力。

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