Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation
The yeast (Saccharomyces cerevisiae) strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation. Fermentation tests were conducted using lychee juice supplemented with acetic acid. The ability of yeast cells to...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2016-05-01
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| Series: | Biotechnology & Biotechnological Equipment |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/13102818.2016.1142831 |
| _version_ | 1818929238692069376 |
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| author | Yu-hui Shang Ying-jie Zeng Ping Zhu Qiu-ping Zhong |
| author_facet | Yu-hui Shang Ying-jie Zeng Ping Zhu Qiu-ping Zhong |
| author_sort | Yu-hui Shang |
| collection | DOAJ |
| description | The yeast (Saccharomyces cerevisiae) strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation. Fermentation tests were conducted using lychee juice supplemented with acetic acid. The ability of yeast cells to metabolize acetic acid was stronger at 20 °C than at 25 °C or 30 °C. The addition of acetic acid suppressed the yeast cell growth at the tested temperatures. The viability was higher and the reactive oxygen species concentration was lower at 20 °C than at 30 °C; this result indicated that acid stress adaptation protects S. cerevisiae from acetic-acid-mediated programmed cell death. The acetic acid enhanced the thermal death of yeast at high temperatures. The fermentation temperature modified the metabolism of the yeasts and the activity of related enzymes during deacidification, because less acetaldehyde, less glycerol, more ethanol, more succinic acid and more malic acid were produced, with higher level of acetyl–CoA synthetase and isocitrate lyase activity, at 20 °C. |
| first_indexed | 2024-12-20T03:41:38Z |
| format | Article |
| id | doaj.art-b10aa2644320412ebcef73e94296bb4b |
| institution | Directory Open Access Journal |
| issn | 1310-2818 1314-3530 |
| language | English |
| last_indexed | 2024-12-20T03:41:38Z |
| publishDate | 2016-05-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Biotechnology & Biotechnological Equipment |
| spelling | doaj.art-b10aa2644320412ebcef73e94296bb4b2022-12-21T19:54:44ZengTaylor & Francis GroupBiotechnology & Biotechnological Equipment1310-28181314-35302016-05-0130351252010.1080/13102818.2016.11428311142831Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentationYu-hui Shang0Ying-jie Zeng1Ping Zhu2Qiu-ping Zhong3Hainan UniversityHainan UniversityHainan UniversityHainan UniversityThe yeast (Saccharomyces cerevisiae) strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation. Fermentation tests were conducted using lychee juice supplemented with acetic acid. The ability of yeast cells to metabolize acetic acid was stronger at 20 °C than at 25 °C or 30 °C. The addition of acetic acid suppressed the yeast cell growth at the tested temperatures. The viability was higher and the reactive oxygen species concentration was lower at 20 °C than at 30 °C; this result indicated that acid stress adaptation protects S. cerevisiae from acetic-acid-mediated programmed cell death. The acetic acid enhanced the thermal death of yeast at high temperatures. The fermentation temperature modified the metabolism of the yeasts and the activity of related enzymes during deacidification, because less acetaldehyde, less glycerol, more ethanol, more succinic acid and more malic acid were produced, with higher level of acetyl–CoA synthetase and isocitrate lyase activity, at 20 °C.http://dx.doi.org/10.1080/13102818.2016.1142831acetic acidsaccharomyces cerevisiaelychee winefermentation temperature |
| spellingShingle | Yu-hui Shang Ying-jie Zeng Ping Zhu Qiu-ping Zhong Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation Biotechnology & Biotechnological Equipment acetic acid saccharomyces cerevisiae lychee wine fermentation temperature |
| title | Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation |
| title_full | Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation |
| title_fullStr | Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation |
| title_full_unstemmed | Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation |
| title_short | Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation |
| title_sort | acetate metabolism of saccharomyces cerevisiae at different temperatures during lychee wine fermentation |
| topic | acetic acid saccharomyces cerevisiae lychee wine fermentation temperature |
| url | http://dx.doi.org/10.1080/13102818.2016.1142831 |
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