Production of H2S and properties of sulfite reductase from selected strains of wine-producing yeasts

Correlation between H₂S productivity (p) and sulfite reductase activity (A) was estimated for seven wine-producing yeasts. It was described by a linear functionp=f(A), the slope of which depended on the yeast strain. The most intensive H₂S synthesis by all the examined yeasts was observed within the early logarithmic growth phase, either in nitrogen abundance and SO₂ presence, or in nitrogen deficient and SO₂-free medium. Sulfite reductase from all the strains was optimally active at pH close to 7.4. The enzyme from cryophilic yeasts displayed maximum activity at approximately 16 °C, and from mesophiles at 22–26 °C. The preparations showed different affinities toward sulfite (K_m of 16.7–67.5 M). Values of activation energy in sulfite reduction depended on the yeast, and ranged from 14.07 to 67.04 kJ mol^–1.