ArticleMicrobial biotechnology2012
SO(2) protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress.
Article in Microbial biotechnology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Physiological characterization and safety assessment of thermotolerant Lodderomyces elongisporus in sauce-flavored Daqu: based on genomic insight.Antonie van Leeuwenhoek · 2026Article
- Transcriptomic and chemogenomic analyses unveil the essential role of Com2-regulon in response and tolerance ofMicrobial cell (Graz, Austria) · 2019Article
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4 authors.
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Abstract
Thermal stress conditions during alcoholic fermentation modify yeasts' plasma membrane since they become more hyperfluid, which results in a loss of bilayer integrity. In this study, the influence of elevated temperatures on nitrogen metabolism of a Saccharomyces cerevisiae strain was studied, as well as the effect of different concentrations of SO(2) on nitrogen metabolism under thermal stress conditions. The results obtained revealed that amino nitrogen consumption was lower in the fermentation sample subjected to thermal stress than in the control, and differences in amino acid consumption preferences were also detected, especially at the beginning of the fermentation. Under thermal stress conditions, among the three doses of SO(2) studied (0, 35, 70 mg l(-1) SO(2) ), the highest dose was observed to favour amino acid utilization during the fermentative process, whereas sugar consumption presented higher rates at medium doses.
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