Characterization of the metabolic shift of Saccharomyces bayanus var. uvarum by continuous aerobic culture.

Abstract:

:Saccharomyces bayanus, being of interest for wine-making, is not as well known as S. cerevisiae and, due to many changes in the yeast classification, accurate data concerning its metabolic activity are difficult to find. In order to produce this yeast as an active dry yeast to be used as a starter in wine-making, its sensitivity to glucose was determined as the objective of our work. Using the pulse technique in continuous culture, it was found that growth in a synthetic medium was not limited by vitamins or mineral salts. We determined the critical dilution rate of a continuous culture and performed an aerobic continuous culture, measuring the respiratory quotient on-line in order to observe the metabolic shift from respiratory to fermentative metabolism. The S. bayanus var. uvarum strain studied was Crabtree-positive (glucose-sensitive) but had a weaker respiratory capacity than S. cerevisiae since the dilution rate of the metabolic shift was only 0.15 h(-1). These new data provide essential information for the biomass production of this yeast strain for wine-making.

authors

Serra A,Strehaiano P,Taillandier P

doi

10.1007/s00253-003-1288-5

subject

Has Abstract

pub_date

2003-10-01 00:00:00

pages

564-8

issue

5-6

eissn

0175-7598

issn

1432-0614

journal_volume

62

pub_type

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