Effect of sugar catabolite repression in correlation with the structural complexity of the nitrogen source on yeast growth and fermentation

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dc.contributor.authorda Cruz, S. H.
dc.contributor.authorBatistote, M.
dc.contributor.authorErnandes, JR
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:27:37Z
dc.date.available2014-05-20T15:27:37Z
dc.date.issued2003-01-01
dc.description.abstractBiomass and ethanol production by industrial Saccharomyces cerevisiae strains were strongly affected by the structural complexity of the nitrogen source during fermentation in media containing galactose, and supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low galactose concentrations independent of nitrogen supplementation. At high sugar concentrations altered patterns of galactose utilisation were observed. Biomass accumulation and ethanol production depended on the nature of the nitrogen source and were different for baking and brewing ale and lager strains. Baking yeast showed improved galactose fermentation performance in the medium supplemented with casamino acids. High biomass production was observed with peptone and casamino acids for the ale brewing strain, however high ethanol production was observed only in the presence of casamino acids. Conversely, peptone was the nitrogen supplement that induced higher biomass and ethanol production for the lager brewing strain. Ammonium salts always induced poor yeast performance. The results with galactose differed from those obtained with glucose and maltose which indicated that supplementation with a nitrogen source in the peptide form (peptone) was more positive for yeast metabolism, suggesting that sugar catabolite repression has a central role in yeast performance in a medium containing nitrogen sources with differing levels of structural complexity.en
dc.description.affiliationUNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUnespUNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil
dc.format.extent349-355
dc.identifierhttp://dx.doi.org/10.1002/j.2050-0416.2003.tb00609.x
dc.identifier.citationJournal of the Institute of Brewing. London: Inst Brewing, v. 109, n. 4, p. 349-355, 2003.
dc.identifier.doi10.1002/j.2050-0416.2003.tb00609.x
dc.identifier.issn0046-9750
dc.identifier.lattes4966823021866296
dc.identifier.urihttp://hdl.handle.net/11449/37566
dc.identifier.wosWOS:000220692800009
dc.language.isoeng
dc.publisherInst Brewing
dc.relation.ispartofJournal of the Institute of Brewing
dc.relation.ispartofjcr0.868
dc.relation.ispartofsjr0,387
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectamino acidspt
dc.subjectfermentationpt
dc.subjectnitrogen metabolismpt
dc.subjectpeptidespt
dc.subjectSaccharomycespt
dc.subjectsugar catabolite repressionpt
dc.subjectyeastpt
dc.titleEffect of sugar catabolite repression in correlation with the structural complexity of the nitrogen source on yeast growth and fermentationen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderInst Brewing
unesp.author.lattes4966823021866296
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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