The effect of the nitrogen sources on the formation of volatile aroma compounds by non-conventional Saccharomyces species - Oral

Stribny, Jiri;Pérez-Torrado, Roberto;Querol, Amparo
(2014) 33rd ISSY - International Specialised Symposium on Yeast — Location: Vipava, Nova Gorica, Slovenia (9.October.2014)

Files

No attached file found for this publication.

Details

Authors
  • Stribny, Jiri
    Author
  • Pérez-Torrado, Roberto
    Author
  • Querol, Amparo
    Author
Abstract
Nitrogen is one of the most important yeast nutrient which significatnly influences fermentation. The use of different nitrogen sources to avoid its deficiency in the fermentation process has become a common practice in the wine industry. Another common practice in winemaking of the recent years is introducing of some non-conventional species from Saccharomyces genus with unusual abilities. The species S. kudriavzevii and S. uvarum have shown very interesting properties leading to higher production of certain aromatic compounds. Since ammonium and amino acids are commonly used as a nitrogen supplement, we aimed to determine how S. kudriavzevii and S. uvarum manage these nitrogen sources and how they affect the production of volatile aroma compounds. The results show differences especially in the total volatile compounds composition giving S. uvarum as a great producer of acetate esters while S. kudriavzevii dominates in the production of higher alcohols. Based on this information we decided to compare the homologous genes from S. cerevisiae, S. kudriavzevii and S. uvarum involved in the flavour compounds synthesis. The in silico analysis identified the most radical substitutions in ARO10, ATF1 and ATF2 genes. When expressed in winery S. cerevisiae T73 strain, the increased amount of several aromatic compounds was observed. We detected increase of the production of banana and fruity flavours, such as isoamyl alcohol, isobutanol and their esters. Enzymatic assay also revealed interesting differences among the Aro10 proteins where Aro10p from S. kudriavzevii shows no preference to measured substrates while for S. cerevisiae Aro10p phenylpyruvate is the preffered substrate. Our results and the fact of close phylogenetic relationship among the three species suggest that the modification of overall wine aroma could be reached only by substitution of a few nucleotides.
Affiliations
  • Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA)CSIC, Valencia, Spain

Citations

  • APA
  • Chicago
  • FWB

Stribny, J., Pérez-Torrado, R., & Querol, A. (2014). The effect of the nitrogen sources on the formation of volatile aroma compounds by non-conventional Saccharomyces species - Oral. 33rd ISSY - International Specialised Symposium on Yeast, Vipava, Nova Gorica, Slovenia. https://hdl.handle.net/2078.5/127786