Sterol content as a character for selecting yeast strains in enology
DOI:
https://doi.org/10.5073/vitis.1982.21.5-14Abstract
It could be established that the total sterol content is an individual and reproducible characteristic in Saccharomyces cerevisiae under the same cultural and physiological conditions. Its accumulation in the cells is affected by glucose concentration to different extents in the 18 strains studied. Only some strains undergo glucose catabolite repression in sterol biosynthesis.
There was no linear correlation between sterol content in the cells of the 18 strains grown under static or shaken conditions. Under statical conditions significant positive correlations were found between sterol contents and ethanol average production in the 18 strains. On the contrary, in aerobically grown cells significant but negative correlations were found between sterol contents and alcohol production.
A new yeast selection characteristic for vinification is proposed.
La teneur en stérols comme un caractère de sélection de souches de levures en oenologie
Nous avons établi que l'accumulation de stérols dans les cellules est un caractère individuel et reproduisible des Saccharomyces cerevisiae dans des conditions égales. Cette accumulation est influencée par la concentration du glucose dans le milieu. Toutes les 18 souches ne subissent pas la répression catabolique de la synthèse de stérols due au glucose.
Il n'y a aucune corrélation entre la teneur en stérols en aération continuelle et dans des conditions de semianaérobiose (culture statique). Dans des conditions statiques nous avons trouvé une corrélation significative positive entre la teneur en stérols et la production d'éthanol. Par contre, dans des conditions d'érobiose, les teneurs en stérols présentent aux différentes concentrations de glucose des corrélations significatives négatives avec la production d'éthanol des souches.
Dans des conditions de développement statiques la teneur en stérols peut être utilisée comme un nouveau critère de sélection pour obtenir des souches de levures productrices de degrés élevés d'alcool.
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