期刊
FOODS
卷 12, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/foods12050972
关键词
thiamine; biotin; vitamins; Saccharomyces cerevisiae; alcoholic fermentation; wine; volatiles; metabolomics
Vitamins play an important role as cofactors in key metabolic pathways for enological yeasts. Thiamine and biotin are considered essential for yeast fermentation and growth, respectively. This study demonstrated the essential nature of biotin for yeast growth and thiamine for fermentation through alcoholic fermentations. The influence of these vitamins on the production of volatile compounds in synthetic wine was also observed, with thiamine positively affecting higher alcohols and biotin influencing fatty acids.
Vitamins are major cofactors to numerous key metabolic pathways in enological yeasts, and both thiamine and biotin, notably, are believed to be essential to yeast fermentation and growth, respectively. In order to further assess and clarify their role in winemaking, and in the resulting wine, alcoholic fermentations of a commercial Saccharomyces cerevisiae active dried yeast were conducted in synthetic media containing various concentrations of both vitamins. Growth and fermentation kinetics were monitored and proved the essential character of biotin in yeast growth, and of thiamine in fermentation. The synthetic wine volatile compounds were quantified, and notable influences of both vitamins appeared, through a striking positive effect of thiamine on the production of higher alcohols, and of biotin on fatty acids. Beyond the evidence of this influence on fermentations and on the production of volatiles, this work proves, for the first time, the impact held by vitamins on wine yeasts' exometabolome, investigated through an untargeted metabolomic analysis. This highlighted chemical differences in the composition of synthetic wines through a notably marked influence of thiamine on 46 named S. cerevisiae metabolic pathways, and especially in amino acid-associated metabolic pathways. This provides, overall, the first evidence of the impact held by both vitamins on the wine.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据