Journal Article

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations

Gemma Beltran, Maite Novo, Nicolas Rozès, Albert Mas and José M Guillamón

in FEMS Yeast Research

Volume 4, issue 6, pages 625-632
Published in print March 2004 |
Published online January 2006 | e-ISSN: 1567-1364 | DOI:

Show Summary Details



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 (GAP1) 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.

Keywords: Wine yeast; Alcoholic fermentation; Nitrogen consumption; Ammonium; Amino acids; GAP1; MEP genes

Journal Article.  3136 words.  Illustrated.

Full text: subscription required

How to subscribe Recommend to my Librarian

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content. subscribe or login to access all content.