The role of pyruvate metabolism in the triggering of aerobic, alcoholic fermentation in Saccharomyces cerevisiae has been studied. Since Candida utilis does not exhibit a Crabtree effect. this yeast was used as a reference organism. The localization, activity and kinetic properties of pyruvate carboxylase (EC 6.4.1.1), the pyruvate dehydrogenase complex and pyruvate decarboxylase (EC 4.1.1.1) i...

Rotundone is a key aromatic compound for cool-climate Shiraz. This compound is produced in the skin of grape berries and extracted into wine during fermentation. This project investigated the influence of fermentation techniques on the concentration of rotundone in the resultant wine. Wine was fortified with ethanol and sucrose on the 1st and 5th days of fermentation and rotundone, volatile aro...

in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...

Gene expression profiles of a wine strain of Saccharomyces cerevisiae PYCC4072 were monitored during alcoholic fermentations with three different nitrogen supplies: (i) control fermentation (with enough nitrogen to complete sugar fermentation), (ii) nitrogen-limiting fermentation, and (iii) the addition of nitrogen to the nitrogen-limiting fermentation (refed fermentation). Approximately 70% of...

1897 was a big year for science. J. J. Thomson discovered the electron, which, along with other momentous advances around that time ushered in the golden half-century of modern physics. It was in 1897, too, that Eduard Buchner accidentally observed that yeast juice can convert sucrose to ethanol. This discovery disposed of a firm belief that alcoholic fermentation is a vital operation of an int...

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red contain sugars phenolic compounds, vitamin C, dietary fibers, manganese. Due these characteristics, they also suitable substrates for fermentation. In...

Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting in weaker membrane resistance to ethanol. However the mechanisms underlying cell death in these conditions remain unclear. We examined cell death oc...