Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations

被引：168

作者：

Beltran, G ^{[1
]}

Novo, M ^{[1
]}

Rozès, N ^{[1
]}

Mas, A ^{[1
]}

Guillamón, JM ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Fac Enol Tarragona, Unitat Enol, Ctr Referencia Tecnol Aliments,Dept Bioquim & Biot, Tarragona 43005, Spain

来源：

FEMS YEAST RESEARCH | 2004年 / 4卷 / 06期

关键词：

wine yeast; alcoholic fermentation; nitrogen consumption; ammonium; amino acids; GAP1; MEP genes;

D O I：

10.1016/j.femsyr.2003.12.004

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

We carried out fermentations with several nitrogen sources in different concentrations and studied nitrogen regulation by following the transcriptional profile of the general amino-acid permease (GAPI) and the ammonium permeases (MEP1, MEP2, MEP3). In wine fermentations the cells evolve from a nitrogen-repressed situation at the beginning of the process to a nitrogen-derepressed situation as the nitrogen is consumed. These nitrogen-repressed/derepressed conditions determined the different patterns of ammonium and amino-acid consumption. Arginine and alanine were hardly used under the repressed conditions, while the uptake of branched-chain and aromatic amino acids increased. (C) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.

引用

页码：625 / 632

页数：8

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