ArticleApplied and environmental microbiology2012
Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases.
Article in Applied and environmental microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 75 papers.
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75 citing papers in PubMed, 191 citations in OpenAlex.
- Amino Acid Depletion Reveals Strain- and Nitrogen Source-Dependent Physiological Responses inJournal of fungi (Basel, Switzerland) · 2026Article
- Uncorking wine yeast genomics from grape to glass.FEMS yeast research · 2026Review
- Nutrient sensing and transceptor-mediated metabolic control in yeast.FEMS yeast research · 2026Review
- Biomass Growth and Fatty Acid Production by the MarineMarine drugs · 2025Article
- Advancing hybrid modeling of Saccharomyces cerevisiae fermentation with mixed carbon sources and urea in a mini-stirred tank reactor.Bioprocess and biosystems engineering · 2025Article
- The Use of Non-Conventional Yeast in Sake Production.Molecules (Basel, Switzerland) · 2025Article
- Maltose and Maltotriose Transporters in Brewer'sInternational journal of molecular sciences · 2025Review
- An integrated multiphase dynamic genome-scale model explains batch fermentations led by species of themSystems · 2025Article
- Uga3 influences nitrogen metabolism inMicrobial cell (Graz, Austria) · 2025Article
- Phenotyping of a new yeast mapping population reveals differences in the activation of the TORC1 signalling pathway between wild and domesticated yeast strains.Biological research · 2024Article
- Yeast9: a consensus genome-scale metabolic model for S. cerevisiae curated by the community.Molecular systems biology · 2024Article
- Modulation of Aromatic Amino Acid Metabolism by Indigenous Non-Foods (Basel, Switzerland) · 2024Article
- Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine YeastFoods (Basel, Switzerland) · 2024Article
- Aromatic secondary metabolite production from glycerol was enhanced by amino acid addition in Pichia pastoris.Applied microbiology and biotechnology · 2023Article
- Article
- Unlocking the secrets of peptide transport in wine yeast: insights into oligopeptide transporter functions and nitrogen source preferences.Applied and environmental microbiology · 2023Article
- Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism.Microbial biotechnology · 2023Article
- Transforming Spent Coffee Grounds' Hydrolysates with YeastFoods (Basel, Switzerland) · 2023Article
- The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation.Journal of industrial microbiology & biotechnology · 2023Article
- Bio-protection in oenology byFrontiers in microbiology · 2023Review
15 more citing papers are in PubMed but not listed here.
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The efficiency of nitrogen use is a key determinant of the completion of alcoholic fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14 Saccharomyces cerevisiae strains of various origins in a synthetic medium that mimicked a grape must. The kinetic profiles of total nitrogen consumption were diverse, but the order of nitrogen source consumption was similar for all strains. The nitrogen compounds could be classified into three groups, according to their order of use: prematurely consumed (Lys), early consumed (Asp, Thr, Glu, Leu, His, Met, Ile, Ser, Gln, and Phe), and late consumed (ammonium, Val, Arg, Ala, Trp, and Tyr). The initial concentrations of these compounds did not alter the order in which they were consumed, except for arginine and ammonium. Early consumed amino acids are transported by specific permeases under Ssy1p-Ptr3p-Ssy5 (SPS)-mediated control that are expressed at the beginning of consumption. Most nitrogen compounds consumed late are transported by permeases under nitrogen catabolite repression (NCR), and others (Val, Trp, and Tyr) are transported by SPS-regulated low-affinity permeases. Therefore, the kinetic characteristics of transporters, as well as SPS and NCR, are likely key factors controlling the temporal sequence of consumption of nitrogen compounds and constitute a system highly conserved in S. cerevisiae species. This work sheds new light on the mechanistic basis of the sequential use of different nitrogen compounds in complex environments.
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