𝔖 Bobbio Scriptorium
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Sulfite formation by wine yeasts

✍ Scribed by Wolfgang Dott; Hans G. Trüper

Book ID
104769983
Publisher
Springer
Year
1979
Tongue
English
Weight
290 KB
Volume
121
Category
Article
ISSN
0302-8933

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✦ Synopsis

Four strains of wine yeasts of two different species ( Saccharomyces cerevisiae var. eltipsoideus and Saccharomyces bayanus) were investigated with respect to the influence of various sulfur compounds on the formation of O-acetylserine sulfhydrylase, O-acetylhomoserine sulfhydrylase and serine sulfhydrase. The specific enzyme activities were followed over a growth period of 96 h.

In the presence of sulfate, sulfite and djencolic acid during exponential growth, a moderate increase of O-acetylserine sulfhydrylase and O-acetylhomoserine sulfhydrylase activities was recognized. In three strains cysteine and methionine prevented this derepression. At the end of the exponential growth phase, biosynthesis of these two enzymes was suppressed again. Serine sulfhydrase showed a modified regulation which indicates that its synthesis and the synthesis of Oacetylserine and O-acetylhomoserine sulfhydrylases are not coordinated.

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Sulfite formation by wine yeasts
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Five different strains of wine yeasts were investigated with respect to active uptake of [35S] sulfate and its regulation by methionine. Considerable differences exist between "low" and "high" sulfiteproducing strains in the initial velocity of sulfate uptake. Further differences were established in

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ATP-sulfurylase was isolated and characterized from two strains of wine yeasts, i.e. a sulfiteproducing one and a non-producing strain. Both enzymes were of the same specific activity in crude extracts but differ in their substrate saturation concentrations and in the regulation of their activities.