Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media.

By P. Hernández-Orte, M. Bely, J. Cacho, V. Ferreira. 2006

110 citations recorded by the source corpus.

Variations in ethanol, volatile acidity, and aromatic compounds produced by different Saccharomyces cerevisiae strains were studied in controlled synthetic medium (CSM). Different amounts of assimilable nitrogen (in the form of ammonium sulfate) were added at two fermentation stages (i.e. the beginning of fermentation and the halfway point). There were significant differences in the amount of ethanol produced when ammonia was added to the CSM, although this depended on the yeast strain used. When assimilable nitrogen was added, ethanol production either increased (with Fermicru AR2 and Stellevin NT116 yeast strains) or decreased (with LW LVCB CT1+ yeast strain). The degree of variation also depended on the time that the ammonia was added, with differences of up to 0.7% (v/v). Adding ammonium to the CSM always resulted in lower volatile acidity in the fermentation product. Different yeast strains (P < 0.0001) and varying amounts of ammonium produced significant differences. Maximum impact - up to 70% less volatile acidity - was obtained using the Stellevin NT116 yeast strain and adding 280 mgN/L ammonium at the halfway point in fermentation. Acetoin production increased at higher concentrations of added ammonium, most markedly when it was added halfway through fermentation. The total amount of esters increased when 140 mgN/L was added to all three yeasts strains tested, irrespective of the fermentation stage. Smaller amounts of higher alcohols were produced following larger ammonium additions, especially at the beginning of fermentation.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c4538c037776ed6c6634437e6ac98524a61b133f

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Citations in the corpus

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations (2016, background): “…investigating a link between nitrogen supplementation and the production of aroma compounds during fermentation have been conducted in synthetic media or model grape juice (Hernandez-Orte et al. 2006, Carrau et al. 2008), which may not reflect the conditions in a more complex starting matrix.”