the pattern of consumption of amino acid is depend on yeast strain.
but is there any one knows the availability of oxygen also cause to consumed more amino acid or not?
Article Concentration of amino acids in wine after the end of fermen...
Yes, you are correct. The alcoholic fermentation is conducted by yeast of the genus Saccharomyces. The two common species involved are S. cerevisiae and S. bayanus. These two species are closely related, and the subject of a continuing debate among taxonomists as to whether they constitute separate species or races of the same species. Saccharomyces converts the glucose, fructose and sucrose found in grape must and juice into ethanol via the process of fermentation. In fermentation, an organic
compound, in this case acetaldehyde, serves as terminal electron acceptor. This leads
to the production of ethanol. In aerobic respiration an exhaustive consumption of amino acids occur, but in anaerobic respiration fewer amino acids are consumed.
Amino acid utilisation is influenced by species/strain, ammonium levels and mixture of amino acids. They are also governed by oxygen availability.
Most famously in anaerobic fermentation, yeast can not utilise Proline.
http://www.ajevonline.org/content/42/1/26.short
Amino acid consumption in yeast fermentations is very important in relation to flavour of beer and whiskey. The quality of malts used in brewing is very much dependent on amounts of utilisable amino acids present (normally correlated to the nitrogen content of the malted grain). Particular important are valine, isoleucine, leucine and phenlyalanine as these forms fusel alcohols ( butanol isopentanol pentanol and phenylethanol) which in turn form esters with ethanol. The uptake of amino acids usually is an active transport process and then they converted into keto acids by transaminase on which are then reduced to the alcohols.
As well as medium composition, the rates and amounts of amino acid consumption is also strain dependent. The amino acid uptake is therefore complex process and quite hard to predict on complex media associated with fermentation grains.
It all depends on what do you mean by consumption. I would like to know what are the amino acids that you are looking at. See consumption may mean anything, like it may be used as a carbon source, energy source, nitrogen source, growth factor or even it may be getting conjugated to form some secondary or tertiary compounds.
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