title: Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations.
abstract: Musts require nitrogen-containing compounds in order to ensure yeast development. This study examined the nitrogen-nutrient requirements of two commercial yeasts and three wild strains isolated from inoculated fermentations. The results showed that wild strains generally consumed lower amounts of amino acids than commercial yeasts. Most amino acids were assimilated during the exponential growth phase; only a few - including asparagine and histidine - were metabolized until the end of fermentation. The study also sought to determine whether industrial drying affected yeast nitrogen requirements.
authors.affiliation: Dept. Analytical Chemistry and Food Technology, Faculty of Chemistry, University of Castilla La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
authors.forename: N
authors.initials: N
authors.lastname: Barrajón-Simancas
authors.forename: E
authors.initials: E
authors.lastname: Giese
authors.forename: M
authors.initials: M
authors.lastname: Arévalo-Villena
authors.forename: J
authors.initials: J
authors.lastname: Ubeda
authors.forename: A
authors.initials: A
authors.lastname: Briones