Abstract
Two wine strains of Saccharomyces cerevisiae, characterized by a different degree of copper resistance, were tested in grape must fermentation in the presence of different copper concentrations. The sensitive strain SN9 was strongly affected by copper concentration (32 ppm, (32 mg/l)), whereas the resistant strain SN41 exhibited a good growth activity in presence of 32 ppm of copper and only a reduced activity in presence of 320 ppm. The different strain fermentation performance in response to the copper addition corresponded to a different capability to accumulate copper inside the cells. Both strains exhibited the capacity to reduce the copper content in the final product, eventhough a significantly greater reducing activity was exerted by the resistant strain SN41, which was able to reduce by 90% the copper concentration in the final product and to accumulate the metal in great concentrations in the cells. As high concentrations of copper can be responsible for wine alterations, the selection of S. cerevisiae strains possessing high copper resistance and the ability to reduce the copper content of wine has a great technological interest, in particular for the fermentation of biological products. From the results obtained, the technique proposed is not only suitable for the assay of copper residues in must, wine and yeast cells, but it also offers the advantage of easy sample preparation and low detection limit in the ppb (μg/l) range.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Bianchi, M.E., Carbone, M.I., Lurchial, G. & Magni, G.E. 1981 Mutants resistant to manganese in Saccharomyces cerevisiae. Current Genetics 4, 215–220.
Brady, D., Glaum, D. & Duncan, J.R. 1994 Copper tolerance in Saccharomyces cerevisiae. Letters in Applied Microbiology 18, 245–250.
Brandolini, V., Menziani, E., Mazzotta, D., Vecchiati, G. & Ponti, I. 1995 Impatto ambientale dell'impiego del rame in viticoltura. Vitivinicoltura 39, 53–56.
Felix, K. & Weser, U. 1988 Release of copper fromyeast copperthionein after S-alkylation of copper-thiolate clusters. Biochemical Journal 252, 577–581.
Heard, G.M. & Fleet, G.H. 1986 Occurrence and growth of yeast species during fermentation of some Australian wines. Food Technology 38, 22–25.
John, M., Imai, M. & Murayama, T. 1985 Different distribution of Cd2+ between Cd-sensitive and Cd-resistant strains of Saccharomyces cerevisiae. Journalof General Microbiology 131, 51–56.
Jungmann, J., Reins, H.A., Lee, J., Romeo, A., Hasset, R., Kosman, D. & Jentsch, S. 1993 MAC-1, a nuclear regulatory protein related to Cu-dependent transcription factor is involved in Cu/Fe utilization and stress resistance in yeast. The EMBO Journal 12, 5051–5056.
Nagasue, N., Kohno, H., Chang, Y.C. & Nakamura, T. 1989 Iron, copper and zinc levels in serumand cirrhotic liver of patients with and without epatocellular carcinoma. Oncology 46, 293–296.
Paraggio, M., Capece, A., Lipani, G. & Romano, P. 1998 Fermentation characteristics of Saccharomyces cerevisiae isolated from Aglianico of Vulture in the Basilicata region of Southern Italy. Alcologia 10, 113–117.
Paraggio, M., Marchese, R., Laurita, C. & Romano, P. 1997 Resistenza al rame in lieviti da vino di diversa origine geografica. In Proc. 3° Conv. 'Biodiversità-Tecnologie-Qualità', Reggio Calabria (Italy). eds. Laruffa, pp. 581–586.
Presta, A. & Stillman, M.J. 1997 Incorporation of copper into the yeast Saccharomyces cerevisiae. Identification of Cu(I)-metallothionein in intact yeast cells. Journal of Inorganic Biochemistry 66, 231–240.
Romano, P. 1997 Metabolic characteristics of wine strains during spontaneous and inoculated fermentation. Food Technology and Biotechnology 35, 255–260.
Stillman, M.J. & Presta, A. 2000 Characterizing metal ion interactions with biological molecules-the spectroscopy of metallothionein. In Molecular Biology and Toxicology of Metals. eds. Zalup R.K. & Koropatnick J. pp. 1–33. London & New York: Taylor & Francis. ISBN 0-7484-0798-7.
White, C. & Gadd, G.M. 1986 Uptake and cellular distribution of copper, cobalt and cadmium in strains of Saccharomyces cerevisiae cultured on elevated concentrations of these metals. FEMS Microbiology Ecology 38, 277–283.
Wilson, J.D., Braunwald, E., Isselbacher, K.J., Petersdorf, R.G., Martin, J.B., Fauci, A.S. & Root, J.R. 1991 Harrison's Principles of InternalMedicine. New York: McGraw Hill. ISBN 0-07-913686-9.
Yamaguchi-Iwai, Y., Serpe, M., Haile, D., Yang, W., Kosman, D.J., Klausner, R.D. & Dancis, A. 1997 Homeostatic regulation of copper uptake in yeast via direct binding of mac-1 protein to upstreamregulatory sequences of FRE-1 and CTR-1. Journalof Biological Chemistry 272, 17,711–17,718.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Brandolini, V., Tedeschi, P., Capece, A. et al. Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine. World Journal of Microbiology and Biotechnology 18, 499–503 (2002). https://doi.org/10.1023/A:1016306813502
Issue Date:
DOI: https://doi.org/10.1023/A:1016306813502