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Very early acetaldehyde production by industrial Saccharomyces cerevisiae strains: a new intrinsic character

  • Applied Microbial and Cell Physiology
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Abstract

During a general survey of the acetaldehyde-producing properties of commercially available wine yeast strains, we discovered that, although final acetaldehyde production cannot be used as a discriminating factor between yeast strains, initial specific acetaldehyde production rates were of highly interest for classifying yeast strains. This parameter is very closely related to the growth- and fermentation-lag phase durations. We also found that this acetaldehyde early production occurs with very different extent between commercial active dry yeast strains during the rehydration phase and could partially explain the known variable resistance of yeast strains to sulfites. Acetaldehyde production appeared, therefore, as very precocious, strain-dependent, and biomass-independent character. These various findings suggest that this new intrinsic characteristic of industrial fermenting yeast may be likely considered as an early marker of the general fermenting activity of industrial fermenting yeasts. This phenomenon could be particularly important for understanding the ecology of colonization of complex fermentation media by Saccharomyces cerevisiae.

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Acknowledgments

N. Cheraiti was the recipient of a grant from the French Ministère de la Recherche et de l’Enseignement Supérieur.

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  1. UMR 1083 “Sciences pour l’œnologie”, INRA, 2 place Viala, 34060, Montpellier Cedex 1, France

    Naoufel Cheraiti, Stéphane Guezenec & Jean-Michel Salmon

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  1. Naoufel Cheraiti
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  2. Stéphane Guezenec
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  3. Jean-Michel Salmon
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Correspondence to Jean-Michel Salmon.

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Cheraiti, N., Guezenec, S. & Salmon, JM. Very early acetaldehyde production by industrial Saccharomyces cerevisiae strains: a new intrinsic character. Appl Microbiol Biotechnol 86, 693–700 (2010). https://doi.org/10.1007/s00253-009-2337-5

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  • DOI: https://doi.org/10.1007/s00253-009-2337-5

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