Very early acetaldehyde production by industrial Saccharomyces cerevisiae strains: a new intrinsic character |
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Authors: | Naoufel Cheraiti Stéphane Guezenec Jean-Michel Salmon |
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Institution: | (1) UMR 1083 “Sciences pour l’œnologie”, INRA, 2 place Viala, 34060 Montpellier Cedex 1, France; |
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Abstract: | During a general survey of the acetaldehyde-producing properties of commercially available wine yeast strains, we discovered
that, although final acetaldehyde production cannot be used as a discriminating factor between yeast strains, initial specific
acetaldehyde production rates were of highly interest for classifying yeast strains. This parameter is very closely related
to the growth- and fermentation-lag phase durations. We also found that this acetaldehyde early production occurs with very
different extent between commercial active dry yeast strains during the rehydration phase and could partially explain the
known variable resistance of yeast strains to sulfites. Acetaldehyde production appeared, therefore, as very precocious, strain-dependent,
and biomass-independent character. These various findings suggest that this new intrinsic characteristic of industrial fermenting
yeast may be likely considered as an early marker of the general fermenting activity of industrial fermenting yeasts. This
phenomenon could be particularly important for understanding the ecology of colonization of complex fermentation media by
Saccharomyces cerevisiae. |
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