Open AccessEffects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation
Author(s) -
GuillouxBenatier Michèle,
Remize Fabienne,
Gal Laurent,
Guzzo Jean,
Alexandre Hervé
Publication year - 2006
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2006.00417.x
Subject(s) - oenococcus oeni , malolactic fermentation , free amino nitrogen , fermentation , amino acid , biochemistry , yeast , ethanol fermentation , wine , biology , food science , saccharomyces cerevisiae , chemistry , bacteria , lactic acid , genetics
Alcoholic fermentation of synthetic must was performed using either Saccharomyces cerevisiae or a mutant Δ pep4 , which is deleted for the proteinase A gene. Fermentation with the mutant Δ pep4 resulted in 61% lower levels of free amino acids, and in 62% lower peptide concentrations at the end of alcoholic fermentation than in the control. Qualitative differences in amino acid composition were observed. Changes observed in amino acids in peptides were mainly quantitative. After alcoholic fermentation, each medium was inoculated with Oenococcus oeni . Malolactic fermentation in the medium with the Δ pep4 strain took 10 days longer than the control. This difference may have been due to a difference in the nitrogen composition of the two media. Free amino acids and amino acids in peptides were poorly consumed by O. oeni . Thus, the qualitative aspects of nitrogen composition, which depend in part on yeast metabolism, may be a determinant for the optimal growth of O. oeni in wine.