Miranda Junior, Messias [UNESP]Batistote, Margareth [UNESP]Ernandes, Jose Roberto [UNESP]2014-05-202014-05-202008-01-01Journal of The Institute of Brewing. London: Inst Brewing, v. 114, n. 3, p. 199-204, 2008.0046-9750http://hdl.handle.net/11449/25278Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the structural complexity of the nitrogen Source and the availability of oxygen. In this Study two Saccharomyces cerevisiae industrial wine strains were grown, under shaken and static conditions, in a media containing either a) 20% (w/v) glucose, or b) 10% (w/v) fructose and 10% (w/v) glucose or c) 20% (w/v) fructose, all supplemented with nitrogen Sources varying from a single ammonium salt (ammonium Sulfate) to free amino acids (casamino acids) and peptides (peptone). Data Suggest that 1 complex Structured nitrogen source is not submitted to the same control mechanisms as those involved in the utilization of simpler structured nitrogen Sources, and mutual interaction between carbon and nitrogen Sources, including the mechanisms involved ill the regulation of aerobic/anaerobic metabolism, may play in important role in defining yeast fermentation performance and the differing response to the structural complexity of the nitrogen Source, with a strong impact oil fermentation performance.199-204engAmino acidsanaerobiosisfermentationfructose utilizationglucose utilizationnitrogen metabolismpeptidesSaccharomycesstuck fermentationwine yeastsArtigo10.1002/j.2050-0416.2008.tb00329.xWOS:000261353200001Acesso aberto4966823021866296