6533b85efe1ef96bd12bfe67

RESEARCH PRODUCT

Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine

David ChassagneMichèle Guilloux-benatier

subject

Autolysis (biology)NitrogenSaccharomyces cerevisiaeWineSaccharomyces cerevisiaeBiologyEthanol fermentationLeeschemistry.chemical_compoundFood scienceAmino AcidsGlucansWineGrowth mediumMembrane GlycoproteinsBacteriaHydrolysisMonosaccharidesProteinsNucleosidesGeneral Chemistrybiology.organism_classificationYeastBiochemistrychemistryFermentationFermentationPeptidesGeneral Agricultural and Biological SciencesOligopeptides

description

Comparison of different components released during autolysis with fermented or active dried yeast, which has never been reported previously, is related in this paper. Three autolysates were elaborated with Saccharomyces cerevisiae in a model wine (pH 3.5) at 30 or 18 degrees C. Composition of the autolysate appears to depend on both the growth medium and the physiological state of the yeast. The autolysate obtained from active dried yeast presents a higher total nitrogen concentration (a factor of 1.5-1.9 for the fermented yeast autolysate), a greater proportion of free amino acids (42 vs 16-25%), the lowest proportion of oligopeptides (25 vs 31-37%) and polypeptides (27 vs 45-34%), and an absence of nucleosides. Distribution of amino acids in peptides and proteins is relatively homogeneous in the autolysates but shows significant differences in free amino acids. Parietal macromolecules (mannoproteins and glucans) are present in greater quantities in autolysates elaborated from fermented yeast. The influence of the different fractions of these autolysates (0.5, 0.5-1, 1-10, and10 kDa) on bacterial growth has been investigated.

yearjournalcountryeditionlanguage
2003-01-23Journal of Agricultural and Food Chemistry
https://doi.org/10.1021/jf020135j