title: Formation of micella containing solubilized sterols during rehydration of active dry yeasts improves their fermenting capacity.
abstract: During their rehydration in aqueous media, active dry yeasts (ADY) may be supplemented with inactive yeasts, yeast derivatives, or other optional complementary nutrients to improve their fermentation capacity. We found that yeast sterols solubilized in situ during ADY rehydration were particularly efficient for stimulating the fermenting capacity of ADY. Spontaneous solubilization of sterols during rehydration occurred by the formation of micelles by membrane phospholipids and specific cell wall polysaccharides and sterols, both compounds being provided by inactive dry yeasts (IDY). These micelles contained a specific distribution of the initial sterols from the inactive yeasts. Above a concentration of 100 mg L(-1) in the rehydration medium, these micelles acted as emulsifiers. Their critical micellar concentration (cmc) was found to be about 4 g L(-1). During rehydration, purified micelles, at a concentration near the cmc, were able to interact quickly with yeast cell membranes by modifying the yeast plasma membrane order [monitored by steady-state fluorescence anisotropy of 1-(4-trimethylammoniumphenyl)-6-phenyl-1,3,5-hexatriene-p-toluenesulfonate (TMA-DPH) probe] and by increasing the sterol contents of ADY. Such an enrichment of ADY by very low concentrations of solubilized sterols was very efficient for the completion of fermentations. This is useful when musts are limited in available phytosterols or when micro-oxygenation is not desirable during fermentation.
authors.affiliation: Société Lallemand SA, 19 Rue des Briquetiers, B.P. 59, 31703 Blagnac Cedex, France.
authors.forename: Virginie
authors.initials: V
authors.lastname: Soubeyrand
authors.forename: Valeria
authors.initials: V
authors.lastname: Luparia
authors.forename: Pascale
authors.initials: P
authors.lastname: Williams
authors.forename: Thierry
authors.initials: T
authors.lastname: Doco
authors.forename: Aude
authors.initials: A
authors.lastname: Vernhet
authors.forename: Anne
authors.initials: A
authors.lastname: Ortiz-Julien
authors.forename: Jean-Michel
authors.initials: JM
authors.lastname: Salmon
mesh_terms: D002473:Cell Wall / Q000737:chemistry; D003470:Culture Media; D045703:Emulsifying Agents; D005285:Fermentation; D007700:Kinetics; D008563:Membrane Lipids / Q000737:chemistry; D008823:Micelles; D010743:Phospholipids / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry; D012441:Saccharomyces cerevisiae / Q000378:metabolism* / Q000648:ultrastructure; D012995:Solubility; D013261:Sterols / Q000032:analysis* / Q000737:chemistry; D014867:Water
chemical_list: D003470:Culture Media; D045703:Emulsifying Agents; D008563:Membrane Lipids; D008823:Micelles; D010743:Phospholipids; D011134:Polysaccharides; D013261:Sterols; D014867:Water