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首页> 外文期刊>Journal of the Institute of Brewing >Effect of Sugar Catabolite Repression in Correlation with the Structural Complexity of the Nitrogen Source on Yeast Growth and Fermentation
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Effect of Sugar Catabolite Repression in Correlation with the Structural Complexity of the Nitrogen Source on Yeast Growth and Fermentation

机译：糖分解代谢物阻抑与氮源结构复杂性对酵母生长和发酵的影响

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摘要

Biomass and ethanol production by industrial Saccharomyces cerevisiae strains were strongly affected by the structural complexity of the nitrogen source during fermentation in media containing galactose, and supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low galactose concentrations independent of nitrogen supplementation. At high sugar concentrations altered patterns of galactose utilisation were observed. Biomass accumulation and ethanol production depended on the nature of the nitrogen source and were different for baking and brewing ale and lager strains. Baking yeast showed improved galactose fermentation performance in the medium supplemented with casamino acids. High biomass production was observed with peptone and casamino acids for the ale brewing strain, however high ethanol production was observed only in the presence of casamino acids. Conversely, peptone was the nitrogen supplement that induced higher biomass and ethanol production for the lager brewing strain. Ammonium salts always induced poor yeast performance. The results with galactose differed from those obtained with glucose and maltose which indicated that supplementation with a nitrogen source in the peptide form (peptone) was more positive for yeast metabolism, suggesting that sugar catabolite repression has a central role in yeast performance in a medium containing nitrogen sources with differing levels of structural complexity.
机译：在含有半乳糖的培养基中，发酵过程中氮源的结构复杂性强烈影响了工业酿酒酵母菌株的生物质和乙醇生产，并补充了氮源，从单个铵盐（硫酸铵）到游离氨基酸（酪蛋白氨基酸）不等。 ）和肽（蛋白p）。在低半乳糖浓度下观察到Diauxie，与氮的添加无关。在高糖浓度下，观察到半乳糖利用模式的改变。生物质的积累和乙醇的产生取决于氮源的性质，而对于烘烤和酿造的啤酒和啤酒菌株则有所不同。在添加酪蛋白氨基酸的培养基中，烘烤酵母显示出改善的半乳糖发酵性能。对于啤酒酿造菌株，蛋白p和酪蛋白氨基酸观察到高生物量产生，但是仅在酪蛋白氨基酸存在下观察到高乙醇产生。相反，蛋白ept是氮的补充物，可为更大的酿造菌株诱导更高的生物量和乙醇产量。铵盐总是引起较差的酵母性能。半乳糖的结果与葡萄糖和麦芽糖的结果不同，这表明以肽形式（蛋白p）补充氮源对酵母的代谢更为积极，这表明糖分解代谢物的阻抑在含有结构复杂程度不同的氮源。

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