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The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains

dc.contributor.authorFairbairn, Samanthaen_ZA
dc.contributor.authorMcKinnon, Alexanderen_ZA
dc.contributor.authorMusarurwa, Hannibal T.en_ZA
dc.contributor.authorFerreira, Antonio C.en_ZA
dc.contributor.authorBauer, Florian F.en_ZA
dc.contributor.editorLanciotti, Rosalbaen_ZA
dc.date.accessioned2018-03-12T09:14:10Z
dc.date.available2018-03-12T09:14:10Z
dc.date.issued2017
dc.identifier.citationFairbairn, S., et al. 2018. The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains. Frontiers in Microbiology, 8:2554, doi:10.3389/fmicb.2017.02554en_ZA
dc.identifier.issn1664-302X (online)
dc.identifier.otherdoi:10.3389/fmicb.2017.02554
dc.identifier.urihttp://hdl.handle.net/10019.1/103222
dc.descriptionCITATION: Fairbairn, S., et al. 2018. The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains. Frontiers in Microbiology, 8:2554, doi:10.3389/fmicb.2017.02554.en_ZA
dc.descriptionThe original publication is available at https://www.frontiersin.orgen_ZA
dc.descriptionThe original publication is available at http://journal.frontiersin.org/journal/microbiologyen_ZA
dc.description.abstractNitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production of two phenotypically different commercial wine yeast strains in synthetic grape must. Four growth parameters, lag phase, maximum growth rate, total biomass formation and time to complete fermentation were evaluated. In contrast with previous findings, in fermentative conditions, phenylalanine and valine supported growth well and asparagine supported it poorly. The four parameters showed good correlations for most amino acid treatments, with some notable exceptions. Single amino acid treatments resulted in the predictable production of aromatic compounds, with a linear correlation between amino acid concentration and the concentration of aromatic compounds that are directly derived from these amino acids. With the increased complexity of nitrogen sources, linear correlations were lost and aroma production became unpredictable. However, even in complex medium minor changes in amino acid concentration continued to directly impact the formation of aromatic compounds, suggesting that the relative concentration of individual amino acids remains a predictor of aromatic outputs, independently of the complexity of metabolic interactions between carbon and nitrogen metabolism and between amino acid degradation and utilization pathways.en_ZA
dc.description.urihttps://www.frontiersin.org/articles/10.3389/fmicb.2017.02554/full
dc.format.extent12 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherFrontiers Mediaen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectAmino acidsen_ZA
dc.subjectSaccharomyces cerevisiae strainsen_ZA
dc.subjectWine -- Flavor and odoren_ZA
dc.titleThe impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strainsen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderAuthors retain copyrighten_ZA


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