Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must
Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine fermentations. Currently, the most common method for dealing with nitrogen-deficient fermentations is adding supplementary nitrogen (usually ammonium phosphate). However, it is important to know the specific nitrogen requirement of each strain, to avoid excessive addition that can lead to microbial instability and ethyl carbamate accumulation. In this study, we aimed to determine the effect of increasing nitrogen concentrations of three different nitrogen sources on growth and fermentation performance in four industrial wine yeast strains. This task was carried out using statistical modeling techniques. The strains PDM and RVA showed higher growth-rate and maximum population size and consumed nitrogen much more quickly than strains ARM and TTA. Likewise, the strains PDM and RVA were also the greatest nitrogen demanders. Thus, we can conclude that these differences in nitrogen demand positively correlated with higher growth rate and higher nitrogen uptake rate. The most direct effect of employing an adequate nitrogen concentration is the increase in biomass, which involves a higher fermentation rate. However, the impact of nitrogen on fermentation rate is not exclusively due to the increase in biomass because the strain TTA, which showed the worst growth behavior, had the best fermentation activity. Some strains may adapt a strategy whereby fewer cells with higher metabolic activity are produced. Regarding the nitrogen source used, all the strains showed the better and worse fermentation performance with arginine and ammonium, respectively. © 2012 Elsevier Ltd.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2012-08
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Subjects: | Yeast assimilable nitrogen, Saccharomyces, Cell growth, Fermentation rate, Alcoholic fermentation, Microbial modeling, |
Online Access: | http://hdl.handle.net/10261/52879 |
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dig-iata-es-10261-528792020-05-26T08:23:55Z Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must Gutiérrez Linares, Alicia Chiva, Rosana Sancho, Marta Beltrán, Gemma Arroyo López, Francisco Noé Guillamón, José Manuel Yeast assimilable nitrogen Saccharomyces Cell growth Fermentation rate Alcoholic fermentation Microbial modeling Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine fermentations. Currently, the most common method for dealing with nitrogen-deficient fermentations is adding supplementary nitrogen (usually ammonium phosphate). However, it is important to know the specific nitrogen requirement of each strain, to avoid excessive addition that can lead to microbial instability and ethyl carbamate accumulation. In this study, we aimed to determine the effect of increasing nitrogen concentrations of three different nitrogen sources on growth and fermentation performance in four industrial wine yeast strains. This task was carried out using statistical modeling techniques. The strains PDM and RVA showed higher growth-rate and maximum population size and consumed nitrogen much more quickly than strains ARM and TTA. Likewise, the strains PDM and RVA were also the greatest nitrogen demanders. Thus, we can conclude that these differences in nitrogen demand positively correlated with higher growth rate and higher nitrogen uptake rate. The most direct effect of employing an adequate nitrogen concentration is the increase in biomass, which involves a higher fermentation rate. However, the impact of nitrogen on fermentation rate is not exclusively due to the increase in biomass because the strain TTA, which showed the worst growth behavior, had the best fermentation activity. Some strains may adapt a strategy whereby fewer cells with higher metabolic activity are produced. Regarding the nitrogen source used, all the strains showed the better and worse fermentation performance with arginine and ammonium, respectively. © 2012 Elsevier Ltd. This project was supported by AGROVIN Company and by the “Centro para el Desarrollo Tecnológico Industrial (CDTI)” (Project CENIT DEMETER) and the Spanish Government (project AGL2009-07331, awarded to GB). Peer Reviewed 2012-07-06T08:44:33Z 2012-07-06T08:44:33Z 2012-08 2012-07-06T08:44:34Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.fm.2012.02.012 issn: 0740-0020 Food Microbiology 31(1): 25-32 (2012) PMID: 22475939 http://hdl.handle.net/10261/52879 10.1016/j.fm.2012.02.012 en none Elsevier |
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Yeast assimilable nitrogen Saccharomyces Cell growth Fermentation rate Alcoholic fermentation Microbial modeling Yeast assimilable nitrogen Saccharomyces Cell growth Fermentation rate Alcoholic fermentation Microbial modeling |
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Yeast assimilable nitrogen Saccharomyces Cell growth Fermentation rate Alcoholic fermentation Microbial modeling Yeast assimilable nitrogen Saccharomyces Cell growth Fermentation rate Alcoholic fermentation Microbial modeling Gutiérrez Linares, Alicia Chiva, Rosana Sancho, Marta Beltrán, Gemma Arroyo López, Francisco Noé Guillamón, José Manuel Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
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Nitrogen deficiencies in grape musts are one of the main causes of stuck or sluggish wine fermentations. Currently, the most common method for dealing with nitrogen-deficient fermentations is adding supplementary nitrogen (usually ammonium phosphate). However, it is important to know the specific nitrogen requirement of each strain, to avoid excessive addition that can lead to microbial instability and ethyl carbamate accumulation. In this study, we aimed to determine the effect of increasing nitrogen concentrations of three different nitrogen sources on growth and fermentation performance in four industrial wine yeast strains. This task was carried out using statistical modeling techniques. The strains PDM and RVA showed higher growth-rate and maximum population size and consumed nitrogen much more quickly than strains ARM and TTA. Likewise, the strains PDM and RVA were also the greatest nitrogen demanders. Thus, we can conclude that these differences in nitrogen demand positively correlated with higher growth rate and higher nitrogen uptake rate. The most direct effect of employing an adequate nitrogen concentration is the increase in biomass, which involves a higher fermentation rate. However, the impact of nitrogen on fermentation rate is not exclusively due to the increase in biomass because the strain TTA, which showed the worst growth behavior, had the best fermentation activity. Some strains may adapt a strategy whereby fewer cells with higher metabolic activity are produced. Regarding the nitrogen source used, all the strains showed the better and worse fermentation performance with arginine and ammonium, respectively. © 2012 Elsevier Ltd. |
format |
artículo |
topic_facet |
Yeast assimilable nitrogen Saccharomyces Cell growth Fermentation rate Alcoholic fermentation Microbial modeling |
author |
Gutiérrez Linares, Alicia Chiva, Rosana Sancho, Marta Beltrán, Gemma Arroyo López, Francisco Noé Guillamón, José Manuel |
author_facet |
Gutiérrez Linares, Alicia Chiva, Rosana Sancho, Marta Beltrán, Gemma Arroyo López, Francisco Noé Guillamón, José Manuel |
author_sort |
Gutiérrez Linares, Alicia |
title |
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
title_short |
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
title_full |
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
title_fullStr |
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
title_full_unstemmed |
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
title_sort |
nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must |
publisher |
Elsevier |
publishDate |
2012-08 |
url |
http://hdl.handle.net/10261/52879 |
work_keys_str_mv |
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