title: Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.
abstract: At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China's stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
authors.forename: Xiang-Yu
authors.initials: XY
authors.lastname: Sun
authors.affiliation: Faculty of Science, University of Copenhagen, København S, Denmark.
authors.forename: Yu
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
authors.forename: Ling-Ling
authors.initials: LL
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jia
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
authors.forename: Fang
authors.initials: F
authors.lastname: Zhao
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
authors.forename: Wei-Dong
authors.initials: WD
authors.lastname: Huang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P.R. China.
authors.forename: Ji-Cheng
authors.initials: JC
authors.lastname: Zhan
mesh_terms: D002681:China; D003300:Copper / Q000378:metabolism*; D004361:Drug Tolerance / Q000502:physiology*; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation / Q000502:physiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D027843:Vitis / Q000382:microbiology; D014920:Wine / Q000382:microbiology
chemical_list: D000431:Ethanol; D003300:Copper