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Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentations

N. Barrajón-Simancas, E. Giese, M. Arévalo-Villena, J. Úbeda and A. Briones; Food Chemistry; Volume 127, Issue 2, 15 July 2011, Pages 441-446

Musts require nitrogen-containing compounds in order to ensure yeast development. This study examined the nitrogen-nutrient requirements of two commercial yeasts and three wild strains isolated from inoculated fermentations. The results showed that wild strains generally consumed lower amounts of amino acids than commercial yeasts. Most amino acids were assimilated during the exponential growth phase; only a few – including asparagine and histidine – were metabolized until the end of fermentation. The study also sought to determine whether industrial drying affected yeast nitrogen requirements. (We recommend that you consult the full text of this article).

Published on 11/08/2011
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