{"doi":"10.1002/jib.298","title":"Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of<i>Saccharomyces cerevisiae</i>","abstract":null,"journal":"Journal of the Institute of Brewing","year":2016,"id":663385,"datarank":0.5244761342199721,"base_score":3.4965075614664802,"endowment":3.4965075614664802,"self_citation_contribution":0.5244761342199721,"citation_network_contribution":0.0,"self_endowment_contribution":0.5244761342199721,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":32,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1731982,"name":"Mary-Liis Kütt","orcid":null,"position":1,"is_corresponding":false},{"id":1731984,"name":"Ildar Nisamedtinov","orcid":null,"position":2,"is_corresponding":false},{"id":1731987,"name":"Toomas Paalme","orcid":null,"position":3,"is_corresponding":false},{"id":1731980,"name":"Kaspar Kevvai","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of<i>Saccharomyces cerevisiae</i>","abstract":"The efficiency of nitrogen use by yeast is one of the key determinants of the successful completion of alcoholic fermentations. In this work the growth of Saccharomyces cerevisiae S288c in a synthetic medium containing ammonia and free amino acids, supplemented with yeast hydrolysate, was studied. Experiments with 15NH4Cl and 15N-labelled yeast hydrolysate were carried out to gain insight into which of these three classes of assimilable nitrogen sources yeast cells prefer. Co-consumption of all three sources was observed; approximately 40% of the total nitrogen in the yeast protein fraction originated from yeast hydrolysate, while free amino acids and ammonia contributed 40 and 20%, respectively. The results indicate that several amino acids are more readily obtained from peptides, most likely when the uptake of their free forms is competitively inhibited and/or repressed. During the second half of each fermentation, a decrease in the incorporation of yeast hydrolysate-derived nitrogen was observed. These results highlight the nutritional role of peptides in various yeast fermentations. Copyright © 2016 The Institute of Brewing & Distilling","is_dataset_classified":null,"base_score":3.4339872044851463,"endowment":3.4339872044851463,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"19965766","pmcid":null,"openalex_id":"https://openalex.org/W2224925733","authors":[],"funders":[{"funder_name":"European Regional Development Fund","grant_id":"EU29994","title":null},{"funder_name":"Estonian Ministry of Education","grant_id":"IUT19-27","title":null}],"total_grants":2,"fwci":2.0058,"citation_percentile":0.8575497,"influential_citations":0,"citation_trend":[{"year":2017,"count":1},{"year":2019,"count":4},{"year":2020,"count":5},{"year":2021,"count":4},{"year":2023,"count":3},{"year":2024,"count":5},{"year":2025,"count":5},{"year":2026,"count":3}],"oa_status":"gold","license":"http://doi.wiley.com/10.1002/tdm_license_1.1","oa_locations":[{"url":"https://doi.org/10.1002/jib.298","host_type":"journal"},{"url":"https://doi.org/10.1002/jib.298","host_type":"publisher"},{"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjib.298","host_type":"publisher"},{"url":"http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.298/fullpdf","host_type":"publisher"}],"fields_of_study":["Fermentation and Sensory Analysis","Fungal and yeast genetics research","Microbial Metabolic Engineering and Bioproduction"],"mesh_terms":[],"keywords":["Hydrolysate","Yeast","Saccharomyces cerevisiae","Fermentation","Free amino nitrogen","Amino acid","Brewing","Biochemistry","Food science","Chemistry","Saccharomyces","Yeast extract","Biology","Hydrolysis"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Zero hunger"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-12T21:33:03.203388Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}