Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation
This study aimed to evaluate the nutritional requirements of <i>Saccharomyces cerevisiae</i> to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of <i>S. cerevisiae</i> were analyzed in chemically defined me...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/11/539 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850144845097598976 |
|---|---|
| author | Mengrui Wang Chunhe Gu Ziqing Chang Junxia Chen Junping Zhou Mingzhe Yue Fei Liu Zhen Feng |
| author_facet | Mengrui Wang Chunhe Gu Ziqing Chang Junxia Chen Junping Zhou Mingzhe Yue Fei Liu Zhen Feng |
| author_sort | Mengrui Wang |
| collection | DOAJ |
| description | This study aimed to evaluate the nutritional requirements of <i>Saccharomyces cerevisiae</i> to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of <i>S. cerevisiae</i> were analyzed in chemically defined media. The results revealed that Ca<sup>2</sup><sup>+</sup>, Fe<sup>2</sup><sup>+</sup>, Co<sup>2</sup><sup>+</sup>, Mo<sup>2</sup><sup>+</sup>, Cu<sup>2</sup><sup>+</sup> and BO<sub>3</sub><sup>3−</sup> were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na<sup>+</sup> and Mg<sup>2</sup><sup>+</sup> were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO<sub>4</sub> or KH<sub>2</sub>PO<sub>4</sub> significantly increased the ethanol content by 1.10-fold (<i>p</i> < 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 (<i>p</i> < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with <i>S. cerevisiae</i> in some fruit wines. |
| format | Article |
| id | doaj-art-0cd9ec9a73e94a67a7b9a53087b9a98a |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-0cd9ec9a73e94a67a7b9a53087b9a98a2025-08-20T02:28:14ZengMDPI AGFermentation2311-56372024-10-01101153910.3390/fermentation10110539Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine FermentationMengrui Wang0Chunhe Gu1Ziqing Chang2Junxia Chen3Junping Zhou4Mingzhe Yue5Fei Liu6Zhen Feng7Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, ChinaThis study aimed to evaluate the nutritional requirements of <i>Saccharomyces cerevisiae</i> to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of <i>S. cerevisiae</i> were analyzed in chemically defined media. The results revealed that Ca<sup>2</sup><sup>+</sup>, Fe<sup>2</sup><sup>+</sup>, Co<sup>2</sup><sup>+</sup>, Mo<sup>2</sup><sup>+</sup>, Cu<sup>2</sup><sup>+</sup> and BO<sub>3</sub><sup>3−</sup> were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na<sup>+</sup> and Mg<sup>2</sup><sup>+</sup> were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO<sub>4</sub> or KH<sub>2</sub>PO<sub>4</sub> significantly increased the ethanol content by 1.10-fold (<i>p</i> < 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 (<i>p</i> < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with <i>S. cerevisiae</i> in some fruit wines.https://www.mdpi.com/2311-5637/10/11/539<i>Saccharomyces cerevisiae</i>fruit wine fermentationnutritional consumptiongrowth kineticsethanol productionalcoholic fermentation |
| spellingShingle | Mengrui Wang Chunhe Gu Ziqing Chang Junxia Chen Junping Zhou Mingzhe Yue Fei Liu Zhen Feng Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation Fermentation <i>Saccharomyces cerevisiae</i> fruit wine fermentation nutritional consumption growth kinetics ethanol production alcoholic fermentation |
| title | Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation |
| title_full | Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation |
| title_fullStr | Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation |
| title_full_unstemmed | Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation |
| title_short | Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation |
| title_sort | nutrient consumption patterns of i saccharomyces cerevisiae i and their application in fruit wine fermentation |
| topic | <i>Saccharomyces cerevisiae</i> fruit wine fermentation nutritional consumption growth kinetics ethanol production alcoholic fermentation |
| url | https://www.mdpi.com/2311-5637/10/11/539 |
| work_keys_str_mv | AT mengruiwang nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT chunhegu nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT ziqingchang nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT junxiachen nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT junpingzhou nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT mingzheyue nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT feiliu nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation AT zhenfeng nutrientconsumptionpatternsofisaccharomycescerevisiaeiandtheirapplicationinfruitwinefermentation |