Nutrient Consumption Patterns of Saccharomyces cerevisiae and Their Application in Fruit Wine Fermentation
文献类型： 外文期刊
作者： Wang, Mengrui 1 ; Gu, Chunhe 2 ; Chang, Ziqing 1 ; Chen, Junxia 1 ; Zhou, Junping 1 ; Yue, Mingzhe 1 ; Liu, Fei 1 ; Feng, Zhen 2 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
关键词： Saccharomyces cerevisiae; fruit wine fermentation; nutritional consumption; growth kinetics; ethanol production; alcoholic fermentation
期刊名称：FERMENTATION-BASEL （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN：
年卷期： 2024 年 10 卷 11 期
页码：
收录情况： SCI
摘要： This study aimed to evaluate the nutritional requirements of Saccharomyces cerevisiae to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of S. cerevisiae were analyzed in chemically defined media. The results revealed that Ca-2(+), Fe-2(+), Co-2(+), Mo-2(+), Cu-2(+) and BO33- were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na+ and Mg-2(+) were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO4 or KH2PO4 significantly increased the ethanol content by 1.10-fold (p < 0.05). Furthermore, adding key nutrients to noni-, guava- and mango juice significantly shortened the fermentation time and increased the final alcohol content of the fruit wines (p < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with S. cerevisiae in some fruit wines.
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