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Am. J. Enol. Vitic. 42:4:301-308 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Relationship Between Phospholipid and Sterol Contents in Saccharomyces cerevisiae and Torulaspora delbrueckii and their Fermentation Activity in Grape Musts

J. C. Mauricio 1, S. Guijo 1, and J. M. Ortega 1

1 Department of Microbiology, Faculty of Sciences, University of Córdoba, Avda. San Alberto Magno s/n, E-14004 Córdoba, Spain.

The yeast growth, viability rate of resting yeast cells, and the fermentation activity of Saccharomyces cerevisiae and Torulaspora delbrueckii in grape musts with high sugar contents can be increased by aeration. In S. cerevisiae, such an increase is related to the cell contents in sterols and phospholipids, while in T. delbrueckii it is also dependent on oxygen, the presence of which is essential to the normal development of the yeast growth and the fermentation process. The more marked dependency of the biosynthesis of sterols and phospholipids on oxygen in T. delbrueckii and its great relevance to cell growth may be the origin of the early disappearance of this species from grape musts during spontaneous fermentations.

Key words: phospholipids, sterols, Saccharomyces cerevisiae, Torulaspora delbrueckii

Submitted on October 29, 1990






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Copyright © 1991 by the American Society for Enology and Viticulture.