title: Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation.
abstract: In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations.
authors.affiliation: Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958, Denmark. varongsiri@food.ku.dk.
authors.forename: Varongsiri
authors.initials: V
authors.lastname: Kemsawasd
authors.affiliation: Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958, Denmark. tiago@food.ku.dk.
authors.forename: Tiago
authors.initials: T
authors.lastname: Viana
authors.affiliation: Dairy, Meat and Plant Product Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C, 1958, Denmark. ya@food.ku.dk.
authors.forename: Ylva
authors.initials: Y
authors.lastname: Ardö
authors.affiliation: Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958, Denmark. na@food.ku.dk.
authors.forename: Nils
authors.initials: N
authors.lastname: Arneborg
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D009584:Nitrogen / Q000378:metabolism*; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000254:growth & development* / Q000378:metabolism*
chemical_list: D000596:Amino Acids; D000431:Ethanol; D009584:Nitrogen
keywords: Nitrogen sources; Non-Saccharomyces species; Oxygen-limited fermentation; Saccharomyces cerevisiae