Oxygen addition and sterol synthesis in Saccharomyces cerevisiae during enological fermentation

doi:10.1016/S1389-1723(02)80011-1

Journal of Bioscience and Bioengineering

Volume 93, Issue 2, February 2002, Pages 176-182

https://doi.org/10.1016/S1389-1723(02)80011-1 Get rights and content

Abstract

Under anaerobic conditions, yeast growth normally requires oxygen in order to favour the synthesis of sterols and unsaturated fatty acids. However, in such conditions, superfluous oxygen consumption by yeast cells is observed. The superfluous oxygen consumed by the yeast cells appears to be not related to classical respiration, but mainly to the operation of several alternative oxygen consumption pathways. In this study, the potential relationship between this superfluous oxygen consumption and the yeast sterol synthesis pathway was investigated during enological fermentation. Additions of small (7 mg l⁻¹) and excess (37 mg l⁻¹) amounts of oxygen at the end of cell growth phase were used as a method of comparing oxygen consumption by normal synthetic pathways with that by alternative respiration pathways. The superfluous oxygen consumption by yeast cells during fermentation seemed not to alter and strongly favoured fermentation kinetics and cell biomass formation. However, a marked decrease of the orderliness of the membrane phospholipids is observed, which is not related to the drop of cell viability. After oxygen additions, squalene contents of the cells decreased, while the relative proportions of ergosterol or its precursors in the total sterol fraction did not correlatively increase. It was further found that an oxygen-dependent sterol degradation occurred when oxygen was added in excess amounts with respect to the cellular requirements for sterol synthesis. At present, this modification of the sterol contents of yeast membranes has not been related to any physiological parameters.

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Oxygen addition and sterol synthesis in Saccharomyces cerevisiae during enological fermentation

Abstract

J. Ferment. Bioeng.

Biochim. Biophys. Acta

Biochim. Biophys. Acta

J. Biol. Chem.

Biochem. Biophys. Res. Commun.

Carences nutritionnelles des moûts. Efficacité des ajouts combinés d'oxygène et d'azote ammoniacal

Rev. Fr. Oenol.

Evaluation des besoins en oxygène de fermentations alcooliques en conditions oenologiques simulées

Sci. Alim.

Besoins en oxygène lors des fermentations œnologiques

Rev. Fr. Oenol.

Anaerobic nutrition of Saccharomyces cerevisiae. I. Ergosterol requirement for growth in a defined medium

J. Cell. Comp. Physiol.

Anaerobic nutrition of Saccharomyces cerevisiae. II. Unsaturated fatty acid requirement for growth in a defined medium

J. Cell. Comp. Physiol.

Metabolism of sterols in yeast

CRC Crit. Rev. Microbiol.

Lipids and their metabolism

Developments in beer fermentation

Top. Enzyme Ferment. Biotechnol.

Oxygen and sterol synthesis during beer fermentations

EUCHEM Conf. Metab. React. Yeast Cell Anaerobic Aerobic Cond. Proc.

Role of oxygen in high-gravity fermentations in the absence of unsaturated lipid biosynthesis

J. Am. Soc. Brew. Chem.

Control of oxygen additions during alcoholic fermentations

Vitic. Enol. Sci.

L'influence des différentes opérations du travail du vin

Les apports d'oxygène au cours des traitements des vins. Bilan des observations sur site, 1ère partie

Rev. Fr. Oenol.

Les apports d'oxygène au cours des traitements des vins. Bilan des observations sur site, 1^ère partie