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- Title
Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B<sub>1</sub>) and/or pyridoxine (vitamin B<sub>6</sub>).
- Authors
Xing, H.; Edwards, C.G.
- Abstract
The impacts of thiamin and pyridoxine along with YAN on alcoholic fermentation and hydrogen sulphide production by Saccharomyces cerevisiae were studied. Using a synthetic grape juice medium, three fermentation trials were conducted; (i) 2 × 3 factorial design with thiamin (0, 0·2, or 0·5 mg l−1) and YAN (60 or 250 mg l−1) as variables, (ii) 2 × 3 factorial design with pyridoxine (0, 0·25, or 0·5 mg l−1) and YAN (60 or 250 mg l−1) as variables, and (iii) 3 × 3 factorial design with thiamin (0, 0·2 or 0·5 mg l−1) and pyridoxine (0, 0·25 or 0·5 mg l−1) as variables in media containing 60 mg l−1 YAN. Although the progress of fermentations was affected by thiamin or pyridoxine, YAN had a larger impact than either vitamin. H2S production was significantly lower with increasing amounts of thiamin in those fermentations under low YAN (60 mg l−1) while even lower amounts (<30 µg l−1) were produced under high YAN (250 mg l−1) with or without the vitamin. The highest amounts of H2S were synthesized in those fermentations without any pyridoxine (>110 µg l−1), with the lowest production in media with pyridoxine and high YAN (<20 µg l−1). Significance and Impact of the Study: Concentrations of thiamin, pyridoxine and yeast assimilable nitrogen (YAN) influenced the synthesis of hydrogen sulphide (H2S) by Saccharomyces cerevisiae in a synthetic grape juice medium. With a few exceptions, an increase in the concentration of either vitamin or YAN resulted in less H2S released. This is the first report to demonstrate that both thiamin and pyridoxine along with YAN affected H2S production, emphasizing the need to assess yeast nutrients to lower risks of off‐odours during fermentation.
- Subjects
GRAPE juice; HYDROGEN sulfide; SACCHAROMYCES cerevisiae; HYDROGEN production; VITAMINS; VITAMIN B1
- Publication
Letters in Applied Microbiology, 2019, Vol 69, Issue 5, p379
- ISSN
0266-8254
- Publication type
Article
- DOI
10.1111/lam.13217