Thiamine: a key nutrient for yeasts during wine alcoholic fermentation.
Saccharomyces cerevisiae
Thiamine
Wine alcoholic fermentation
Yeast nutrition
Journal
Applied microbiology and biotechnology
ISSN: 1432-0614
Titre abrégé: Appl Microbiol Biotechnol
Pays: Germany
ID NLM: 8406612
Informations de publication
Date de publication:
Feb 2021
Feb 2021
Historique:
received:
12
10
2020
accepted:
27
12
2020
revised:
18
12
2020
pubmed:
7
1
2021
medline:
15
5
2021
entrez:
6
1
2021
Statut:
ppublish
Résumé
Alcoholic fermentation is a crucial step of winemaking, during which yeasts convert sugars to alcohol and also produce or biotransform numerous flavour compounds. In this context, nutrients are essential compounds to support yeast growth and ultimately ensure complete fermentation, as well as optimized production of flavour compounds over that of off-flavour compounds. In particular, the vitamin thiamine not only plays an essential cofactor role for several enzymes involved in various metabolic pathways, including those leading to the production of wine-relevant flavour compounds, but also aids yeast survival via thiamine-dependent stress protection functions. Most yeast species are able to both assimilate exogenous thiamine into the cell and synthesize thiamine de novo. However, the mechanism and level of thiamine accumulation depend on several factors. This review provides an in-depth overview of thiamine utilization and metabolism in the model yeast species Saccharomyces cerevisiae, as well as the current knowledge on (1) the intracellular functions of thiamine, (2) the balance between and regulation of uptake and synthesis of thiamine and (3) the multitude of factors influencing thiamine availability and utilization. For the latter, a particular emphasis is placed on conditions occurring during wine fermentation. The adequacy of thiamine concentration in grape must to ensure successful fermentation is discussed together with the effect of thiamine concentration on fermentation kinetics and on wine sensory properties. This knowledge may serve as a resource to optimise thiamine concentrations for optimal industrial application of yeasts. KEY POINTS: • Thiamine uptake is preferred over biosynthesis and is transcriptionally repressed. • Multiple factors affect thiamine synthesis, availability and uptake for wine yeast. • Thiamine availability impacts fermentation kinetics and wine's sensory properties.
Identifiants
pubmed: 33404836
doi: 10.1007/s00253-020-11080-2
pii: 10.1007/s00253-020-11080-2
doi:
Substances chimiques
Thiamine
X66NSO3N35
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
953-973Subventions
Organisme : National Research Foundation of South Africa
ID : 113303
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