On-line measurement of intracellular ATP of Saccharomyces cerevisiae and pyruvate during sake mashing

The concentrations of intracellular ATP of Saccharomyces cerevisiae and pyruvate in a medium were instantaneously increased by pulse addition of glucose during starvation. They were reduced rapidly by alcohol fortification of the medium, accompanied by simultaneous increases of acetaldehyde concentration and inviability of yeast cells. These results were monitored during fermentation of sake mash by an on-line measuring method. Intracellular ATP and pyruvate concentrations were considered to be indicators of the physiological state of the yeast in sake mash. During sake mashing, it was observed that an increase in temperature enhanced the intracellular ATP concentration and the pyruvate production of the yeast. Since pyruvate production was not affected intensely by changes in temperature during cultivation in a glucose-limited chemostat, this effect was thought to be due to the enhanced rates of cell-growth and/or alcohol production. This suggests that the control of mashing temperature during cell growth until about 10% alcohol accumulation is achieved is important for the control of the pyruvate concentration in sake mash.