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Am. J. Enol. Vitic. 44:1:113-117 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Influence of Sugar Type and Level on Malate Metabolism of Immobilized Schizosaccharomyces pombe Cells

Gianfranco Rosini 1 and Maurizio Ciani 1

1 Department of Plant Biology, Section Applied Microbiology, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy.

Schizosaccharomyces pombe cells entrapped in Ca-alginate gel were examined for biological deacidification in a synthetic medium. Batch and continuous trials were conducted to determine the influence of cell concentration and type, as well as level of sugar on malate degradation. An increase in cells from 5% to 7% to 10% (w/v) did not influence the specific rate of malate degradation. The results of batch and continuous trials confirm that the presence of sugar in the medium is necessary to preserve the malate activity of Schiz. pombe entrapped cells. In addition, the malate degradation rate was linked to the amount of glucose. The absence of glucose produced a gradual loss of malate activity. For continuous fermentation with Schiz. pombe, sugar was always necessary to assure activity during the fermentation process.

Key words: Schizosaccharomyces pombe, sugar, deacidification

Submitted on June 11, 1991






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Copyright © 1993 by the American Society for Enology and Viticulture.