caa a22 4500 605504717 CHVBK 20210128100617.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s00253-015-6835-3 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6835-3 Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation [Elektronische Daten] [Varongsiri Kemsawasd, Tiago Viana, Ylva Ardö, Nils Arneborg] In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related non-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were alanine, arginine, asparagine, aspartic acid, glutamine, isoleucine, ammonium sulphate, serine, valine and mixtures of 19 amino acids and of 19 amino acids plus ammonium sulphate (for S. cerevisiae), serine (for L. thermotolerans), alanine (for H. uvarum), alanine and asparagine (for M. pulcherrima), arginine, asparagine, glutamine, isoleucine and mixture of 19 amino acids (for T. delbrueckii). Furthermore, our results showed a clear positive effect of complex mixtures of N-sources on S. cerevisiae and on T. delbrueckii (although to a lesser extent) as to all performance parameters studied, whereas for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally, the influences of N-sources observed for T. delbrueckii and H. uvarum resembled those of S. cerevisiae the most and the least, respectively. Overall, this work contributes to an improved understanding of how different N-sources affect growth, glucose consumption and ethanol production of wine-related yeast species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations. Springer-Verlag Berlin Heidelberg, 2015 Saccharomyces cerevisiae nationallicence Non- Saccharomyces species nationallicence Nitrogen sources nationallicence Oxygen-limited fermentation nationallicence Kemsawasd Varongsiri Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark aut Viana Tiago Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark aut Ardö Ylva Dairy, Meat and Plant Product Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark aut Arneborg Nils Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/23(2015-12-01), 10191-10207 0175-7598 99:23<10191 2015 99 253 https://doi.org/10.1007/s00253-015-6835-3 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6835-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kemsawasd Varongsiri Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark aut NATIONALLICENCE 700 1- Viana Tiago Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark aut NATIONALLICENCE 700 1- Ardö Ylva Dairy, Meat and Plant Product Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark aut NATIONALLICENCE 700 1- Arneborg Nils Food Microbiology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/23(2015-12-01), 10191-10207 0175-7598 99:23<10191 2015 99 253