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Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis
Vázquez Lima, Felícitas (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química)
Silva, Paulina (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química)
Barreiro Vázquez, Antonio (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química)
Martínez Moreno, Rubén (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino)
Morales, Pilar (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino)
Quirós, Manuel (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino)
González, Ramón (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino)
Albiol i Sala, Joan (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química)
Ferrer i Alegre, Pau (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química)

Fecha: 2014
Resumen: Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation. Chemostat cultures mimicking the different stages of standard wine fermentations of S. cerevisiae EC1118 were performed using a synthetic must and strict anaerobic conditions. The simulated stages corresponded to the onset of the exponential growth phase, late exponential growth phase and cells just entering stationary phase, at dilution rates of 0. 27, 0. 04, 0. 007 h −1, respectively. Notably, measured substrate uptake and product formation rates at each steady state condition were generally within the range of corresponding conversion rates estimated during the different batch fermentation stages. Moreover, chemostat data were further used for metabolic flux analysis, where biomass composition data for each condition was considered in the stoichiometric model. Metabolic flux distributions were coherent with previous analyses based on batch cultivations data and the pseudo-steady state assumption. Steady state conditions obtained in chemostat cultures reflect the environmental conditions and physiological states of S. cerevisiae corresponding to the different growth stages of a typical batch wine fermentation, thereby showing the potential of this experimental approach to systematically study the effect of environmental relevant factors such as temperature, sugar concentration, C/N ratio or (micro) oxygenation on the fermentative metabolism of wine yeast strains.
Derechos: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original. Creative Commons
Lengua: Anglès.
Documento: article ; recerca ; publishedVersion
Publicado en: Microbial Cell Factories, Vol. 13 (June 2014) , art. 85, ISSN 1475-2859

PMID: 24928139
DOI: 10.1186/1475-2859-13-85


13 p, 1.5 MB

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