SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress
Article first published online: 27 MAR 2012
© 2012 The Authors. Microbial Biotechnology © 2012 Society for Applied Microbiology and Blackwell Publishing Ltd
Thematic Issue: Bioterrorism Research
Volume 5, Issue 5, pages 654–662, September 2012
How to Cite
Ancín-Azpilicueta, C., Barriuso-Esteban, B., Nieto-Rojo, R. and Aristizábal-López, N. (2012), SO2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress. Microbial Biotechnology, 5: 654–662. doi: 10.1111/j.1751-7915.2012.00343.x
- Issue published online: 23 AUG 2012
- Article first published online: 27 MAR 2012
- Received 13 January, 2012; revised 20 February, 2012; accepted 27 February, 2012.
Thermal stress conditions during alcoholic fermentation modify yeasts' plasma membrane since they become more hyperfluid, which results in a loss of bilayer integrity. In this study, the influence of elevated temperatures on nitrogen metabolism of a Saccharomyces cerevisiae strain was studied, as well as the effect of different concentrations of SO2 on nitrogen metabolism under thermal stress conditions. The results obtained revealed that amino nitrogen consumption was lower in the fermentation sample subjected to thermal stress than in the control, and differences in amino acid consumption preferences were also detected, especially at the beginning of the fermentation. Under thermal stress conditions, among the three doses of SO2 studied (0, 35, 70 mg l−1 SO2), the highest dose was observed to favour amino acid utilization during the fermentative process, whereas sugar consumption presented higher rates at medium doses.