Journal
FEMS YEAST RESEARCH
Volume 18, Issue 7, Pages -Publisher
OXFORD UNIV PRESS
DOI: 10.1093/femsyr/foy084
Keywords
non-Saccharomyces yeasts; Torulaspora delbrueckii; alcoholic fermentation; polyols; fermentation stress conditions; wine
Funding
- National Research Foundation (Pretoria, South Africa) [100975]
- Winetech (Paarl, South Africa)
Ask authors/readers for more resources
Non-Saccharomyces yeasts impact wine fermentations and can diversify the flavor profiles of wines. However, little information is available on the metabolic networks of most of these species. Here we show that unlike the main wine yeast Saccharomyces cerevisiae, Torulaspora delbrueckii and to a lesser extent Lachancea thermotolerans produce significant concentrations of C-5 and C-6 polyols under wine fermentation conditions. In particular, D-arabitol, D-sorbitol and D-mannitol were produced at significant levels. Their release into the extracellular matrix started when that of glycerol ceased. The data also show that polyol production is influenced by initial sugar concentration, repressed by acetic acid and induced in ethanol supplemented media. Moreover, unlike glycerol and sorbitol, mannitol was partially re-assimilated when populations started to decline. The findings suggest that polyol synthesis is a physiological adaptation to stressful conditions characteristic of alcoholic fermentation and that these polyols may serve a similar purpose as glycerol production in S. cerevisiae, including osmoadaptation and redox balancing.
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