Abstract
A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.
Highlights
Higher alcohols and their esters are important components of the flavour and aroma of alcoholic fermented beverages (SUOMALAINEN, 1971; SUOMALAINEN & LEHTONEN, 1979)
Higher alcohols are formed as byproducts in alcoholic fermentation carried out by yeasts (WEBB & INGRAHAM, 1963) and bacteria (BEYERS & VERACHTERT, 1976) from decarboxylation of ketoacid intermediates in the leucine, isoleucine, valine and threonine biosynthesis (INGRAHAM & GUYMON, 1960; SUOMALAINEN & KAHANPAA, 1963; YLANEN, 1966)
The addition of these amino acids to a fermentation medium may increase the total formation of the corresponding higher alcohols, 50% or more of the fusel alcohols may arise in a beer wort from carbohydrates (SCHULTHESS & ETTLINGER, 1978)
Summary
Higher alcohols and their esters are important components of the flavour and aroma of alcoholic fermented beverages (SUOMALAINEN, 1971; SUOMALAINEN & LEHTONEN, 1979). RESUMO: Foi estudado o efeito da deficiência das vitaminas (biotina, tiamina, ácido pantotênico e piridoxal) e de micronutrientes (boro, zinco, manganês e ferro) sobre a produção de álcoois superiores durante a fermentação alcoólica com a levedura industrial Saccharomycescerevisiae M-300-A.
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