The Assimilation of glucose by wine yeast under nitrogen limitation conditions

H. Elize Patterton, N. J. Berthels, Florian F. Bauer, Isak S. Pretorius, Johan M. Thevelein

Research output: Contribution to conferenceAbstractResearch

Abstract

During fermentation of grape must, Saccharomyces cerevisiae growth arrest generally occurs when the medium still contains high sugar concentrations. At this stage of fermentation, a rapid inhibition of fermentative metabolism, is observed in some cases leading to sluggish or stuck fermentation. Nitrogen limitation has been identified as a contributing factor increasing the incidence of stuck fermentation. Nitrogen deficiency may have an impact on the ability to synthesize protective factors and lead to enhanced ethanol sensitivity. Furthermore, the absence of nitrogen may also weaken the yeast's ability to resynthesize ATPase which is lost during stationary phase. We used two different approaches to obtain mutants that efficiently utilize glucose under nitrogen limited conditions. 1) UV mutagenesis of wine yeast strains, VIN13 and K1 and 2) transposon mutagenesis of W303. By these approaches we obtained several wine yeast mutants which enhanced fermentation speed and we identified three genes which appear to enhance glucose utilization under nitrogen limiting conditions. We are currently further characterizing the mutant strains.
LanguageEnglish
PagesS288-S288
Number of pages1
Publication statusPublished - 2001
Externally publishedYes
EventInternational Conference on Yeast Genetics and Molecular Biology (20th : 2001) - Prague, Czech Republic
Duration: 26 Aug 200131 Aug 2001

Conference

ConferenceInternational Conference on Yeast Genetics and Molecular Biology (20th : 2001)
CityPrague, Czech Republic
Period26/08/0131/08/01

Cite this

Patterton, H. E., Berthels, N. J., Bauer, F. F., Pretorius, I. S., & Thevelein, J. M. (2001). The Assimilation of glucose by wine yeast under nitrogen limitation conditions. S288-S288. Abstract from International Conference on Yeast Genetics and Molecular Biology (20th : 2001), Prague, Czech Republic, .
Patterton, H. Elize ; Berthels, N. J. ; Bauer, Florian F. ; Pretorius, Isak S. ; Thevelein, Johan M. / The Assimilation of glucose by wine yeast under nitrogen limitation conditions. Abstract from International Conference on Yeast Genetics and Molecular Biology (20th : 2001), Prague, Czech Republic, .1 p.
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title = "The Assimilation of glucose by wine yeast under nitrogen limitation conditions",
abstract = "During fermentation of grape must, Saccharomyces cerevisiae growth arrest generally occurs when the medium still contains high sugar concentrations. At this stage of fermentation, a rapid inhibition of fermentative metabolism, is observed in some cases leading to sluggish or stuck fermentation. Nitrogen limitation has been identified as a contributing factor increasing the incidence of stuck fermentation. Nitrogen deficiency may have an impact on the ability to synthesize protective factors and lead to enhanced ethanol sensitivity. Furthermore, the absence of nitrogen may also weaken the yeast's ability to resynthesize ATPase which is lost during stationary phase. We used two different approaches to obtain mutants that efficiently utilize glucose under nitrogen limited conditions. 1) UV mutagenesis of wine yeast strains, VIN13 and K1 and 2) transposon mutagenesis of W303. By these approaches we obtained several wine yeast mutants which enhanced fermentation speed and we identified three genes which appear to enhance glucose utilization under nitrogen limiting conditions. We are currently further characterizing the mutant strains.",
author = "Patterton, {H. Elize} and Berthels, {N. J.} and Bauer, {Florian F.} and Pretorius, {Isak S.} and Thevelein, {Johan M.}",
year = "2001",
language = "English",
pages = "S288--S288",
note = "International Conference on Yeast Genetics and Molecular Biology (20th : 2001) ; Conference date: 26-08-2001 Through 31-08-2001",

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Patterton, HE, Berthels, NJ, Bauer, FF, Pretorius, IS & Thevelein, JM 2001, 'The Assimilation of glucose by wine yeast under nitrogen limitation conditions' International Conference on Yeast Genetics and Molecular Biology (20th : 2001), Prague, Czech Republic, 26/08/01 - 31/08/01, pp. S288-S288.

The Assimilation of glucose by wine yeast under nitrogen limitation conditions. / Patterton, H. Elize; Berthels, N. J.; Bauer, Florian F.; Pretorius, Isak S.; Thevelein, Johan M.

2001. S288-S288 Abstract from International Conference on Yeast Genetics and Molecular Biology (20th : 2001), Prague, Czech Republic, .

Research output: Contribution to conferenceAbstractResearch

TY - CONF

T1 - The Assimilation of glucose by wine yeast under nitrogen limitation conditions

AU - Patterton, H. Elize

AU - Berthels, N. J.

AU - Bauer, Florian F.

AU - Pretorius, Isak S.

AU - Thevelein, Johan M.

PY - 2001

Y1 - 2001

N2 - During fermentation of grape must, Saccharomyces cerevisiae growth arrest generally occurs when the medium still contains high sugar concentrations. At this stage of fermentation, a rapid inhibition of fermentative metabolism, is observed in some cases leading to sluggish or stuck fermentation. Nitrogen limitation has been identified as a contributing factor increasing the incidence of stuck fermentation. Nitrogen deficiency may have an impact on the ability to synthesize protective factors and lead to enhanced ethanol sensitivity. Furthermore, the absence of nitrogen may also weaken the yeast's ability to resynthesize ATPase which is lost during stationary phase. We used two different approaches to obtain mutants that efficiently utilize glucose under nitrogen limited conditions. 1) UV mutagenesis of wine yeast strains, VIN13 and K1 and 2) transposon mutagenesis of W303. By these approaches we obtained several wine yeast mutants which enhanced fermentation speed and we identified three genes which appear to enhance glucose utilization under nitrogen limiting conditions. We are currently further characterizing the mutant strains.

AB - During fermentation of grape must, Saccharomyces cerevisiae growth arrest generally occurs when the medium still contains high sugar concentrations. At this stage of fermentation, a rapid inhibition of fermentative metabolism, is observed in some cases leading to sluggish or stuck fermentation. Nitrogen limitation has been identified as a contributing factor increasing the incidence of stuck fermentation. Nitrogen deficiency may have an impact on the ability to synthesize protective factors and lead to enhanced ethanol sensitivity. Furthermore, the absence of nitrogen may also weaken the yeast's ability to resynthesize ATPase which is lost during stationary phase. We used two different approaches to obtain mutants that efficiently utilize glucose under nitrogen limited conditions. 1) UV mutagenesis of wine yeast strains, VIN13 and K1 and 2) transposon mutagenesis of W303. By these approaches we obtained several wine yeast mutants which enhanced fermentation speed and we identified three genes which appear to enhance glucose utilization under nitrogen limiting conditions. We are currently further characterizing the mutant strains.

M3 - Abstract

SP - S288-S288

ER -

Patterton HE, Berthels NJ, Bauer FF, Pretorius IS, Thevelein JM. The Assimilation of glucose by wine yeast under nitrogen limitation conditions. 2001. Abstract from International Conference on Yeast Genetics and Molecular Biology (20th : 2001), Prague, Czech Republic, .