title: Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts.
abstract: Organic acid production under oxygen-limited conditions has been thoroughly studied in the Saccharomyces species, but practically never investigated in Candida zemplinina, which seems to be an acidogenic species under oxidative laboratory conditions. In this study, several strains of C. zemplinina were tested for organic acid metabolism, in comparison with Saccharomyces cerevisiae, Saccharomyces uvarum and Candida stellata, under fermentative conditions. Only C. stellata produced significantly higher acidity in simple minimal media (SM) with low sugar content and two different nitrogen sources (ammonia or glutamic acid) at low level. However, the acid profile differed largely between the Saccharomyces and Candida species and showed inverse types of N-dependence in some cases. Succinic acid production was strongly enhanced on glutamic acid in Saccharomyces species, but not in Candida species. 2-oxoglutarate production was strongly supported on ammonium nitrogen in Candida species, but remained low in Saccharomyces. Candida species, C. stellata in particular, produced more pyruvic acid regardless of N-sources. From the results, we concluded that the anaerobic organic acid metabolisms of C. zemplinina and C. stellata are different from each other and also from that of the Saccharomyces species. In the formation of succinic acid, the oxidative pathway from glutamic acid seems to play little or no role in C. zemplinina. The reductive branch of the TCA cycle, however, produces acidic intermediates (malic, fumaric, and succinic acid) in a level comparable with the production of the Saccharomyces species. An unidentified organic acid, which was produced on glutamic acid only by the Candida species, needs further investigation.
authors.affiliation: Department of Oenology, Institute of Viticulture and Oenology, Corvinus University of Budapest, Ménesi út 45, Budapest H 1118, Hungary. Electronic address: ildiko.magyar@uni-corvinus.hu.
authors.forename: Ildikó
authors.initials: I
authors.lastname: Magyar
authors.affiliation: Department of Oenology, Institute of Viticulture and Oenology, Corvinus University of Budapest, Ménesi út 45, Budapest H 1118, Hungary.
authors.forename: Diána
authors.initials: D
authors.lastname: Nyitrai-Sárdy
authors.affiliation: Department of Oenology, Institute of Viticulture and Oenology, Corvinus University of Budapest, Ménesi út 45, Budapest H 1118, Hungary.
authors.forename: Annamária
authors.initials: A
authors.lastname: Leskó
authors.affiliation: Department of Microbiology and Biotechnology, Faculty of Food Science, Corvinus University of Budapest, Somlói út 45, Budapest H 1118, Hungary.
authors.forename: Andrea
authors.initials: A
authors.lastname: Pomázi
authors.affiliation: Department of Oenology, Institute of Viticulture and Oenology, Corvinus University of Budapest, Ménesi út 45, Budapest H 1118, Hungary.
authors.forename: Miklós
authors.initials: M
authors.lastname: Kállay
mesh_terms: D000143:Acids / Q000378:metabolism*; D000693:Anaerobiosis; D002175:Candida / Q000378:metabolism*; D005285:Fermentation; D009930:Organic Chemicals / Q000378:metabolism; D012440:Saccharomyces / Q000378:metabolism*; D013995:Time; D014920:Wine
chemical_list: D000143:Acids; D009930:Organic Chemicals
keywords: Acid metabolism; C. zemplinina; S. bayanus; S. uvarum; Succinic acid; Wine acidity