NDLI: Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Content Provider	Springer Nature Link
Author	Li, Erhu Mira de Orduña, Ramón
Copyright Year	2010
Abstract	Acetaldehyde is relevant for wine aroma, wine color, and microbiological stability. Yeast are known to play a crucial role in production and utilization of acetaldehyde during fermentations but comparative quantitative data are scarce. This research evaluated the acetaldehyde metabolism of 26 yeast strains, including commercial Saccharomyces and non-Saccharomyces, in a reproducible resting cell model system. Acetaldehyde kinetics and peak values were highly genus, species, and strain dependent. Peak acetaldehyde values varied from 2.2 to 189.4 mg l−1 and correlated well (r 2 = 0.92) with the acetaldehyde production yield coefficients that ranged from 0.4 to 42 mg acetaldehyde per g of glucose in absence of SO2. S. pombe showed the highest acetaldehyde production yield coefficients and peak values. All other non-Saccharomyces species produced significantly less acetaldehyde than the S. cerevisiae strains and were less affected by SO2 additions. All yeast strains could degrade acetaldehyde as sole substrate, but the acetaldehyde degradation rates did not correlate with acetaldehyde peak values or acetaldehyde production yield coefficients in incubations with glucose as sole substrate.
Starting Page	1391
Ending Page	1398
Page Count	8
File Format	PDF
ISSN	13675435
Journal	Journal of Industrial Microbiology and Biotechnology
Volume Number	38
Issue Number	9
e-ISSN	14765535
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-12-17
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Acetaldehyde Saccharomyces cerevisiae Non-Saccharomyces Resting cells Yield coefficient Genetic Engineering Microbiology Biotechnology Inorganic Chemistry Biochemistry Bioinformatics
Content Type	Text
Resource Type	Article
Subject	Medicine Bioengineering Applied Microbiology and Biotechnology Biotechnology

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