Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification
Autor(a) principal: | |
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Data de Publicação: | 1995 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/3704 |
Resumo: | Ethanol and acetic acid, at concentrations which may occur during wine-making, inhibited the transport of ι-malic acid in Schizosaccharomyces pombe. The inhibition was non-competitive, the decrease of the maximum initial velocity following exponential kinetics. Glucose transport was not significantly affected either by ethanol (up to 13%, w/v) or by acetic acid (up to 1.5%, w/v). The uptake of labelled acetic acid followed simple diffusion kinetics, indicating that a carrier was not involved in its transport. Therefore, the undissociated acid appears to be the only form that enters the cells and is probably responsible for the toxic effects. Accordingly, deacidification by Ss. pombe during wine fermentation should take place before, rather than after, the main alcoholic fermentation by Saccharomyces cerevisiae. |
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Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidificationSchizosaccharomycesEthanol inhibitionAcetic acid inhibitionCarboxylic acid transportGlucose transportWine deacidificationScience & TechnologyEthanol and acetic acid, at concentrations which may occur during wine-making, inhibited the transport of ι-malic acid in Schizosaccharomyces pombe. The inhibition was non-competitive, the decrease of the maximum initial velocity following exponential kinetics. Glucose transport was not significantly affected either by ethanol (up to 13%, w/v) or by acetic acid (up to 1.5%, w/v). The uptake of labelled acetic acid followed simple diffusion kinetics, indicating that a carrier was not involved in its transport. Therefore, the undissociated acid appears to be the only form that enters the cells and is probably responsible for the toxic effects. Accordingly, deacidification by Ss. pombe during wine fermentation should take place before, rather than after, the main alcoholic fermentation by Saccharomyces cerevisiae.NATO Science for Stability POPORTOFOOD; Junta Nacional de Investigação Científica e Tecnológica (JNICT).ElsevierUniversidade do MinhoSousa, Maria JoãoMota, M.Leão, Cecília1995-02-151995-02-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/3704engMaria João Sousa, Manuel Mota, Cecilia Leão, Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification, FEMS Microbiology Letters, Volume 126, Issue 2, February 1995, Pages 197–202, https://doi.org/10.1111/j.1574-6968.1995.tb07416.x0378-109710.1016/0378-1097(95)00010-37705612info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:23:13ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
title |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
spellingShingle |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification Sousa, Maria João Schizosaccharomyces Ethanol inhibition Acetic acid inhibition Carboxylic acid transport Glucose transport Wine deacidification Science & Technology |
title_short |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
title_full |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
title_fullStr |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
title_full_unstemmed |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
title_sort |
Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification |
author |
Sousa, Maria João |
author_facet |
Sousa, Maria João Mota, M. Leão, Cecília |
author_role |
author |
author2 |
Mota, M. Leão, Cecília |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Sousa, Maria João Mota, M. Leão, Cecília |
dc.subject.por.fl_str_mv |
Schizosaccharomyces Ethanol inhibition Acetic acid inhibition Carboxylic acid transport Glucose transport Wine deacidification Science & Technology |
topic |
Schizosaccharomyces Ethanol inhibition Acetic acid inhibition Carboxylic acid transport Glucose transport Wine deacidification Science & Technology |
description |
Ethanol and acetic acid, at concentrations which may occur during wine-making, inhibited the transport of ι-malic acid in Schizosaccharomyces pombe. The inhibition was non-competitive, the decrease of the maximum initial velocity following exponential kinetics. Glucose transport was not significantly affected either by ethanol (up to 13%, w/v) or by acetic acid (up to 1.5%, w/v). The uptake of labelled acetic acid followed simple diffusion kinetics, indicating that a carrier was not involved in its transport. Therefore, the undissociated acid appears to be the only form that enters the cells and is probably responsible for the toxic effects. Accordingly, deacidification by Ss. pombe during wine fermentation should take place before, rather than after, the main alcoholic fermentation by Saccharomyces cerevisiae. |
publishDate |
1995 |
dc.date.none.fl_str_mv |
1995-02-15 1995-02-15T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/3704 |
url |
https://hdl.handle.net/1822/3704 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Maria João Sousa, Manuel Mota, Cecilia Leão, Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification, FEMS Microbiology Letters, Volume 126, Issue 2, February 1995, Pages 197–202, https://doi.org/10.1111/j.1574-6968.1995.tb07416.x 0378-1097 10.1016/0378-1097(95)00010-3 7705612 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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1777303744737705984 |