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Fermentation 2018, 4(1), 10; https://doi.org/10.3390/fermentation4010010

Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

1
School of Public Health, Lanzhou University, 199 Donggang West Rd, Lanzhou 730000, China
2
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia
*
Author to whom correspondence should be addressed.
Received: 24 December 2017 / Revised: 30 January 2018 / Accepted: 2 February 2018 / Published: 6 February 2018
(This article belongs to the Special Issue Yeast Biotechnology 2.0)
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Abstract

Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturally occurring nitrogen source to overcome the need for nitrogen supplementation and/or the risk of stuck or sluggish fermentations would be most beneficial. This study describes the isolation and evaluation of a novel wine yeast isolate, Q7, obtained through ethyl methanesulfonate (EMS) mutagenesis. The utilisation of proline by the EMS isolate was markedly higher than by the QA23 wild type strain, with approximately 700 and 300 mg/L more consumed under aerobic and self-anaerobic fermentation conditions, respectively, in the presence of preferred nitrogen sources. Higher intracellular proline contents in the wild type strain implied a lesser rate of proline catabolism or incorporation by this strain, but with higher cell viability after freezing treatment. The expression of key genes (PUT1, PUT2, PUT3, PUT4, GAP1 and URE2) involved in proline degradation, transport and repression were compared between the parent strain and the isolate, revealing key differences. The application of these strains for efficient conduct for nitrogen-limited fermentations is a possibility. View Full-Text
Keywords: proline; nitrogen; wine fermentation; yeast proline; nitrogen; wine fermentation; yeast
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Long, D.; Wilkinson, K.L.; Taylor, D.K.; Jiranek, V. Novel Wine Yeast for Improved Utilisation of Proline during Fermentation. Fermentation 2018, 4, 10.

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