REAL

The effects of zirconium, a less known microelement, on basic fermentation characteristics and protein composition of Saccharomyces cerevisiae

Fodor, M. and Hegóczki, J. and Vereczkey, G. (2003) The effects of zirconium, a less known microelement, on basic fermentation characteristics and protein composition of Saccharomyces cerevisiae. Acta Alimentaria, 32 (4). pp. 353-362. ISSN 0139-3006

[img] Text
aalim.32.2003.4.3.pdf
Restricted to Repository staff only until 30 November 2023.

Download (797kB)

Abstract

A strain of Saccharomyces cerevisiae used in the food industry was propagated in the presence of zirconium ascorbate or zirconium citrate complex. The propagation of the yeast was slightly inhibited by zirconium (Zr) in a complex form, but it was not toxic. The Zr content in the fermentation medium decreased faster when using ascorbate complex than the citrate complex. The ascorbate complex was better accumulated by the yeast (4300 mg Zr g-1 dry mass) than the citrate complex (1600 mg Zr g-1 dry mass). The total amino acid content of the yeast cells decreased in the presence of both complexes. The concentration of some amino acids [threonine (Thr), proline (Pro), phenylalanine and cysteine (Cys)] was increased by 10-39% in the medium containing Zr ascorbate, while that of other amino acids [arginine (Arg), serine (Ser), methionine (Met) and glutamic acid (Glu)] decreased by 18-60%. As a result of the presence of zirconium citrate the concentration of Glu, aspartic acid (Asp), leucine (Leu), Thr, valine (Val), Ser, Arg, Pro and Met decreased by 19-32%, and the concentration of Cys increased by 59%.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 16 Feb 2017 08:37
Last Modified: 16 Feb 2017 08:37
URI: http://real.mtak.hu/id/eprint/49150

Actions (login required)

Edit Item Edit Item