Melatonin is a bioactive compound that is present in fermented beverages and has been described to be synthesized by yeast during alcoholic fermentation. The aim of this study was to assess the capacity of intracellular and extracellular melatonin production by different Saccharomyces strains from diverse food origin and to study the effects of different fermentation parameters, such as sugar and nitrogen concentration, temperature or initial population, on melatonin production using a synthetic grape must medium. Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry. Intracellular melatonin synthesis profile did not present differences between yeast strains. However, extracellular melatonin production depended on the yeast origin. Thus, we suggest that melatonin production and secretion during the different yeast growth phases follows a species-specific pattern. Other parameters that affected the fermentation process such as sugar content and low temperature had an impact on intracellular melatonin production profile, as well as the melatonin content within the cell. This study reports the effect of several conditions on the melatonin synthesis profile, highlighting its possible role as a signal molecule.

中文翻译：

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几种营养物质和环境条件对酿酒酵母细胞内褪黑激素合成的影响。

褪黑激素是存在于发酵饮料中的一种生物活性化合物，据描述是在酒精发酵过程中由酵母合成的。这项研究的目的是评估不同酵母菌生产细胞内和细胞外褪黑激素的能力菌株来自不同的食物来源，并研究不同的发酵参数（例如糖和氮的浓度，温度或初始种群）对使用合成葡萄必须培养基生产褪黑素的影响。通过液相色谱质谱法分析发酵样品中的褪黑激素。细胞内褪黑激素的合成谱在酵母菌株之间没有差异。但是，细胞外褪黑激素的产生取决于酵母的来源。因此，我们建议在不同的酵母生长阶段褪黑激素的产生和分泌遵循物种特异性的模式。影响发酵过程的其他参数，例如糖含量和低温，对细胞内褪黑激素的生产情况以及细胞内褪黑激素的含量都有影响。