Minebois, Romain published the artcileA time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation, Computed Properties of 140-11-4, the main research area is Saccharomyces wine fermentation time course metabolism redox homeostasis; Central carbon metabolism; Nitrogen metabolism; Redox balance; S. kudriavzevii; S. uvarum; Wine fermentation.
In this study, we presented the first metabolome time course anal. performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions. Extracellular and intracellular metabolites, as well as physiol. parameters of yeast cells, were monitored along the process to find evidence of different metabolic strategies among species to perform alc. fermentation A thorough inspection of time trends revealed several differences in utilization or accumulation of fermentation byproducts. We confirmed the ability of S. uvarum and S. kudriavzevii strains to produce higher amounts of glycerol, succinate or some fusel alcs. and their corresponding esters. We also reported differences in the yields of less common fermentative byproducts involved in redox homeostasis, namely 2,3 butanediol and erythritol. 2,3 butanediol yield was higher in must ferment with cryophilic strains and erythritol, a pentose phosphate pathway derivative, was particularly overproduced by S. uvarum strains. Contrary to S. cerevisiae, a singular production-consumption rate of acetate was also observed in S. uvarum and S. kudriavzevii fermentations Since acetate is a precursor for acetyl-CoA production which is involved in the biosynthesis of membrane lipids, cryophilc strains might take advantage of extracellular acetate to remodel cell membrane as ethanol content increased during fermentation
Food Microbiology published new progress about Growth, microbial. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.
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