Journal
MICROORGANISMS
Volume 8, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/microorganisms8060853
Keywords
melatonin; alcoholic fermentation; yeast; temperature; Saccharomyces cerevisiae
Categories
Funding
- Ministry of Economy and Competitiveness, Spain [AGL2013-47300-C3-1-R, AGL2016-77505-C3-3-R]
Ask authors/readers for more resources
Melatonin is a bioactive compound that is present in fermented beverages and has been described to be synthesized by yeast during alcoholic fermentation. The aim of this study was to assess the capacity of intracellular and extracellular melatonin production by differentSaccharomycesstrains from diverse food origin and to study the effects of different fermentation parameters, such as sugar and nitrogen concentration, temperature or initial population, on melatonin production using a synthetic grape must medium. Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry. Intracellular melatonin synthesis profile did not present differences between yeast strains. However, extracellular melatonin production depended on the yeast origin. Thus, we suggest that melatonin production and secretion during the different yeast growth phases follows a species-specific pattern. Other parameters that affected the fermentation process such as sugar content and low temperature had an impact on intracellular melatonin production profile, as well as the melatonin content within the cell. This study reports the effect of several conditions on the melatonin synthesis profile, highlighting its possible role as a signal molecule.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available