Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar Concentration
S. Lafon-Lafourcade, F. Larue, Philippe Ribereau-Gayon
Applied and Environmental Microbiology
Abstract
The retardation and arrest of fermentation, observed before the complete sugar consumption of high-sugar grape must, come from an inhibition of the yeast metabolism during its decline phase and are variable with the strain. The addition of nutritional growth factors stimulates the initial growth of the yeast but is ineffective in the decline phase. Some substances, known previously as yeast anaerobic growth factors (sterols, oleanolic acid, oxytocin), in some conditions (initially aerated grape must and aerobically cultivated yeast) act by increasing the viability of the resting cells and prolonging their fermentation activity. These substances have been named “survival factors.”
Extracted Claims
3 claims extracted from this paper into the knowledge graph
nutritional growth factors stimulates initial growth of the yeast
“The addition of nutritional growth factors stimulates the initial growth of the yeast but is ineffective in the decline phase.”
yeast anaerobic growth factors (sterols, oleanolic acid, oxytocin) increase viability of the resting cells
“Some substances, known previously as yeast anaerobic growth factors (sterols, oleanolic acid, oxytocin), in some conditions (initially aerated grape must and aerobically cultivated yeast) act by incre...”
yeast anaerobic growth factors (sterols, oleanolic acid, oxytocin) prolong fermentation activity
“Some substances, known previously as yeast anaerobic growth factors (sterols, oleanolic acid, oxytocin), in some conditions (initially aerated grape must and aerobically cultivated yeast) act by incre...”