Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation.

ABSTRACT: The fermentation of apple juice into hard cider is a complex biochemical process that transforms sugars into alcohols by yeast, of which Saccharomyces cerevisiae is the most widely used species. Among many factors, hydrogen sulfide (H₂S) production by yeast during cider fermentation is affected by yeast strain and yeast assimilable nitrogen (YAN) concentration in the apple juice. In this study, we investigated the regulatory mechanism of YAN concentration on S. cerevisiae H₂S formation. Two S. cerevisiae strains, UCD522 (a H₂S-producing strain) and UCD932 (a non-H₂S-producing strain), were used to ferment apple juice that had Low, Intermediate, and High diammonium phosphate (DAP) supplementation. Cider samples were collected

SUBMITTER: Song Y 

PROVIDER: S-EPMC7326769 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature