Journal
FEMS YEAST RESEARCH
Volume 4, Issue 6, Pages 625-632Publisher
OXFORD UNIV PRESS
DOI: 10.1016/j.femsyr.2003.12.004
Keywords
wine yeast; alcoholic fermentation; nitrogen consumption; ammonium; amino acids; GAP1; MEP genes
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We carried out fermentations with several nitrogen sources in different concentrations and studied nitrogen regulation by following the transcriptional profile of the general amino-acid permease (GAPI) and the ammonium permeases (MEP1, MEP2, MEP3). In wine fermentations the cells evolve from a nitrogen-repressed situation at the beginning of the process to a nitrogen-derepressed situation as the nitrogen is consumed. These nitrogen-repressed/derepressed conditions determined the different patterns of ammonium and amino-acid consumption. Arginine and alanine were hardly used under the repressed conditions, while the uptake of branched-chain and aromatic amino acids increased. (C) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.
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