Abstract
Proanthocyanidins, present in grapes, are extracted during red wine fermentation. The aim of this study was to understand the effect of proanthocyanidins on yeast metabolism, plasma membrane H+–ATPase and fermentation process. Two strains of Saccharomyces cerevisiae (one industrial strain AWRI R2 and one newly selected strain BH8) and a simple model fermentation system containing different concentrations of proanthocyanidins were used in this study. The results showed that proanthocyanidins inhibited the activity of H+–ATPase at the initial phase of the fermentation, parallel to the decrease in cell growth, CO2 released, sugar consumption, and ethanol production. However, the effect of proanthocyanidins showed an increase in the metabolism of cells and the activity of plasma membrane H+–ATPase at the mid-exponential phase. The period of fermentation was shortened by adding proanthocyanidins. In addition, the yeast cells, pre-incubated in YPD medium containing proanthocyanidins before inoculating in fermentation medium, exhibited the weaker inhibition effect at the initial phase of the fermentation, which may be among the mechanisms of the adaptive response to proanthocyanidins in yeasts. Results suggested that the fermentation process could be controlled by manipulating the proanthocyanidin supplement.
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