Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities

2019-04-01
Buyukkileci, Ceylan
Batur, Aysem
BÜYÜKKİLECİ, ALİ OĞUZ
Hamamcı, Haluk
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
177
views
0
downloads
Most yeast strains produce glycerol in larger quantities when cultivated at higher temperatures, which likely explains why red wines contain higher amounts of glycerol than white wines. In this work, we used a kinetic and thermodynamic approach to suggest a mechanistic explanation for this phenomenon. We began with a glycolytic model of the kinetics of the individual enzymes. The effects of temperature and ethanol on the apparent kinetics of individual enzymes were then determined and incorporated into the model. The activation energy for each enzyme was determined with the Arrhenius equation. The enzymes in the upper part of the glycolytic pathway were found to be more dependent on the temperature than those in the lower part. The model, as improved by these changes, could qualitatively simulate the ethanol and glycerol production curves and the production of more glycerol at higher temperatures. We propose that the differences in the temperature dependence of the enzymes around the glycerol branch are the reason for glycerol accumulation at higher temperatures.
Fermentation temperature, Glycerol, Glycolysis, Saccharomyces cerevisiae, Yeast metabolism
https://hdl.handle.net/11511/32379
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
Graduate School of Natural and Applied Sciences, Article

Suggestions

Bacterial cellulase production using grape pomace hydrolysate and synthetic sugar as sole carbon sources by shake-flask submerged fermentation
Kurt, Ayşe Sultan; Çekmecelioğlu, Deniz; Department of Food Engineering (2019)
Grape pomace is the major waste in the wine industry and it consists of high moisture content and residual sugars, which make it susceptible to rapid microbial spoilage. Thus, it needs to be disposed of with care to eliminate both environmental and health problems. The carbohydrate fraction of grape pomace is a fibrous material, and is an additional source of fermentable sugars to produce biofuel and hydrolytic enzymes. In this study, grape pomace hydrolysate was used for cellulase production with Bacillus ...
Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey
Gültekin, Güzin Candan; Aktuna, Ipek; Seyedmonir, Elnaz (2022-10-01)
This study was conducted to investigate the wild yeast diversity in traditional wine from Turkish grape varieties. Isolated and identified yeast species in wines of grapes from Turkey were compared with those from other countries. The wild yeasts from five different grape varieties were detected by real-time PCR and isolated and/or identified by DNA sequencing techniques. In total, 469 yeast colonies were isolated from selective media at different times from musts and wine samples: 104 from 204 non-Saccharo...
BIODIVERSITY OF YEASTS OF LOCAL WINEGRAPES IN TÜRKİYE AND GENOTYPING OF SACCHAROMYCES CEREVISIAE
Seyedmonir, Elnaz; Gültekin, Güzin Candan; Çetinkaya , Asya; Department of Biochemistry (2023-2-27)
Grape must and wine harbors a wide diversity of yeast species responsible for spontaneous alcoholic fermentation and wine aroma. Therefore, the impact of indigenous species and terroir effect on aromatic properties of traditional Turkish wine made from Kalecik Karası, Boğazkere, Öküzgözü, and Dimrit grape varieties collected from three different regions (Ankara, Elazığ and Cappadocia) were investigated, using gas chromatography-mass spectrometry (GC-MS). A total of 56 compounds were identified and quantifie...
Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp cremoris
Dundar, Halil; SALİH, BEKİR; Bozoglu, Faruk (Informa UK Limited, 2016-01-01)
Malolactic fermentation (MLF), which improves organoleptic properties and biologic stability of some wines, may cause wine spoilage if uncontrolled. Bacteriocins were reported as efficient preservatives to control MLF through their bactericidal effect on malolactic bacteria. Leuconostoc mesenteroides subsp. cremoris W3 isolated from wine produces an inhibitory substance that is bactericidal against malolactic bacteria in model wine medium. Treatment of the culture supernatant of strain W3 with proteases eli...
A single Gal4-like transcription factor activates the Crabtree effect in Komagataella phaffii
Ata, Oezge; Rebnegger, Corinna; Tatto, Nadine E.; Valli, Minoska; Mairinger, Teresa; Hann, Stephan; Steiger, Matthias G.; Çalık, Pınar; Mattanovich, Diethard (2018-11-21)
The Crabtree phenotype defines whether a yeast can perform simultaneous respiration and fermentation under aerobic conditions at high growth rates. It provides Crabtree positive yeasts an evolutionary advantage of consuming glucose faster and producing ethanol to outcompete other microorganisms in sugar rich environments. While a number of genetic events are associated with the emergence of the Crabtree effect, its evolution remains unresolved. Here we show that overexpression of a single Gal4-like transcri...
Citation Formats
C. Buyukkileci, A. Batur, A. O. BÜYÜKKİLECİ, and H. Hamamcı, “Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities,” AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, pp. 155–161, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32379.
METU IIS - Integrated Information Service open@metu.edu.tr