Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/13311
Type: Journal article
Title: Amino acid and ammonium utilization by Saccharomyces cerevisae wine yeasts from a chemically defined medium
Author: Jiranek, V.
Langridge, P.
Henschke, P.
Citation: American Journal of Enology and Viticulture, 1995; 46(1):75-83
Publisher: American Society of Enologists
Issue Date: 1995
ISSN: 0002-9254
Statement of
Responsibility: 
V. Jiranek, P. Langridge, and P. A. Henschke
Abstract: The utilization of amino acids and ammonium by nine wine strains of Saccharomyces cerevisiae was systematically studied in a chemically defined medium resembling the composition of grape juice. Both quantitative and qualitative differences in the utilization of assimilable nitrogen were observed. The mean concentration of total nitrogen utilized during the catabolism of 1.11 M (200 g/L) glucose when all amino acids were in excess was 400 mg N/L with a range of 140 mg N/L. Nitrogen utilization was influenced by the presence of air in the fermentation headspace, ammonium supplementation and initial glucose concentration. The kinetics of utilization of individual amino acids varied between strains. However, arginine, serine, glutamate, threonine, aspartate and lysine typically comprised the bulk of the nitrogen consumed. Addition of ammonium delayed and reduced the extent of accumulation of most amino acids but increased the total nitrogen consumed.
Rights: Copyright © 1995 by the American Society for Enology and Viticulture. All rights reserved.
RMID: 0030003741
Published version: http://www.ajevonline.org.proxy.library.adelaide.edu.au/content/46/1/75.abstract
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.