Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae

Harsch, Michael J. and Lee, Soon A. and Goddard, Matthew R. and Gardner, Richard C. (2009) Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae. FEMS Yeast Research, 10 (1). pp. 72-82. ISSN 1567-1356

Full content URL: http://femsyr.oxfordjournals.org/content/10/1/72

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Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae

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Abstract

Laboratory strains of yeast (Saccharomyces cerevisiae) based on S288C ferment grape juice relatively poorly. We show that slow fermentation appears to be inherent to this strain, because the original S288C isolate shows fermentation similar to current laboratory isolates. We demonstrate further that some auxotrophic mutations in the laboratory strain show reduced rates of fermentation in grape juice, with lysine auxotrophs particularly impaired compared with isogenic Lys+ strains. Supplementing lysine at a 10-fold higher concentration than recommended allowed yeast cultures to reach higher final cell densities and restored the fermentation rate of auxotrophic strains to those of the corresponding wild-type strains. However, even with the additional supplementation, the fermentation rates of S288C strains were still slower than those of a commercial wine yeast strain. Conditions were developed that enable auxotrophic laboratory strains derived from S288C to ferment grape juice to completion with high efficiency on a laboratory scale. Fermentation in media based on grape juice will allow the suite of molecular genetic tools developed for these laboratory strains to be used in investigations of complex ferment characteristics and products. © 2009 Federation of European Microbiological Societies.

Keywords:lysine, article, auxotrophy, cell density, fermentation, fungal strain, fungus culture, fungus isolation, grape juice, nonhuman, Saccharomyces cerevisiae, wild type, Culture Media, Industrial Microbiology, Lysine, Vitis, Saccharomyces cerevisiae, Vitaceae
Subjects:D Veterinary Sciences, Agriculture and related subjects > D711 Agricultural Microbiology
Divisions:College of Science > School of Life Sciences
ID Code:17155
Deposited On:15 May 2015 11:37

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