Tolerance and response of Saccharomyces cerevisiae wine strains to stress treatments
Latin American Applied Research, vol.54, no.1, pp.21-30, 2024 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 54 Issue: 1
- Publication Date: 2024
- Doi Number: 10.52292/j.laar.2024.1147
- Journal Name: Latin American Applied Research
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.21-30
- Keywords: Ethanol stress, Intacellular trehalose, Saccharomyces cerevisiae, Temperature stress
- Ankara University Affiliated: No
Abstract
This study evaluated the stress tolerance and stress response of three indigenous Saccharomyces cerevisiae strains and one reference strain against temperature (45, 50, and 55 °C) and ethanol (12 and 14 % v/v) stresses over time by assessing the yeast counts and intracellular trehalose content. The maximum decrease in the yeast counts was at 55 °C and 14 % ethanol. At 45 °C and 14 % ethanol the highest intracellular trehalose content was induced for all strains (P < 0.05). The correlation between the trehalose content and Log N levels of the strains was significant with the correlation coefficient (r) 0.62 and 0.39 for strains 2 and 7 against temperature stress. A strong and significant correlation was also determined with r values for strains 2,7, 47 in response to the ethanol stress, respectively (P < 0.05).