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Luyt NA, de Witt RN, Divol B, Patterton HG, Setati ME, Taillandier P, Bauer FF. Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species. Microbiol Spectr 2024:e0057223. [PMID: 39012115 DOI: 10.1128/spectrum.00572-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Accepted: 06/21/2024] [Indexed: 07/17/2024] Open
Abstract
Fermenting grape juice provides a habitat for a well-mapped and evolutionarily relevant microbial ecosystem consisting of many natural or inoculated strains of yeasts and bacteria. The molecular nature of many of the ecological interactions within this ecosystem remains poorly understood, with the partial exception of interactions of a metabolic nature such as competition for nutrients and production of toxic metabolites/peptides. Data suggest that physical contact between species plays a significant role in the phenotypic outcome of interspecies interactions. However, the molecular nature of the mechanisms regulating these phenotypes remains unknown. Here, we present a transcriptomic analysis of physical versus metabolic contact between two wine relevant yeast species, Saccharomyces cerevisiae and Lachancea thermotolerans. The data show that these species respond to the physical presence of the other species. In S. cerevisiae, physical contact results in the upregulation of genes involved in maintaining cell wall integrity, cell wall structural components, and genes involved in the production of H2S. In L. thermotolerans, HSP stress response genes were the most significantly upregulated gene family. Both yeasts downregulated genes belonging to the FLO family, some of which play prominent roles in cellular adhesion. qPCR analysis indicates that the expression of some of these genes is regulated in a species-specific manner, suggesting that yeasts adjust gene expression to specific biotic challenges or interspecies interactions. These findings provide fundamental insights into yeast interactions and evolutionary adaptations of these species to the wine ecosystem.IMPORTANCEWithin the wine ecosystem, yeasts are the most relevant contributors to alcoholic fermentation and wine organoleptic characteristics. While some studies have described yeast-yeast interactions during alcoholic fermentation, such interactions remain ill-defined, and little is understood regarding the molecular mechanisms behind many of the phenotypes observed when two or more species are co-cultured. In particular, no study has investigated transcriptional regulation in response to physical interspecies cell-cell contact, as opposed to the generally better understood/characterized metabolic interactions. These data are of direct relevance to our understanding of microbial ecological interactions in general while also creating opportunities to improve ecosystem-based biotechnological applications such as wine fermentation. Furthermore, the presence of competitor species has rarely been considered an evolutionary biotic selection pressure. In this context, the data reveal novel gene functions. This, and further such analysis, is likely to significantly enlarge the genome annotation space.
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Affiliation(s)
- Natasha A Luyt
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, Western Cape, South Africa
| | - Riaan N de Witt
- Centre for Bioinformatics and Computational Biology, Stellenbosch University, Stellenbosch, Western Cape, South Africa
| | - Benoit Divol
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, Western Cape, South Africa
| | - Hugh G Patterton
- Centre for Bioinformatics and Computational Biology, Stellenbosch University, Stellenbosch, Western Cape, South Africa
| | - Mathabatha E Setati
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, Western Cape, South Africa
| | - Patricia Taillandier
- Institut National Polytechnique de Toulouse, Paul Sabatier Université, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Florian F Bauer
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, Western Cape, South Africa
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Liao Q, Zhao Y, Wang Z, Yu L, Su Q, Li J, Yuan A, Wang J, Tian D, Lin C, Huang X, Li W, Sun Z, Wang Q, Liu J. Kiwifruit resistance to gray mold is enhanced by yeast-induced modulation of the endophytic microbiome. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 932:173109. [PMID: 38729361 DOI: 10.1016/j.scitotenv.2024.173109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
The influence of endophytic microbial community on plant growth and disease resistance is of considerable importance. Prior research indicates that pre-treatment of kiwifruit with the biocontrol yeast Debaryomyces hansenii suppresses gray mold disease induced by Botrytis cinerea. However, the specific underlying mechanisms remain unclear. In this study, Metagenomic sequencing was utilized to analyze the composition of the endophytic microbiome of kiwifruit under three distinct conditions: the healthy state, kiwifruit inoculated with B. cinerea, and kiwifruit treated with D. hansenii prior to inoculation with B. cinerea. Results revealed a dominance of Proteobacteria in all treatment groups, accompanied by a notable increase in the relative abundance of Actinobacteria and Firmicutes. Ascomycota emerged as the major dominant group within the fungal community. Treatment with D. hansenii induced significant alterations in microbial community diversity, specifically enhancing the relative abundance of yeast and exerting an inhibitory effect on B. cinerea. The introduction of D. hansenii also enriched genes associated with energy metabolism and signal transduction, positively influencing the overall structure and function of the microbial community. Our findings highlight the potential of D. hansenii to modulate microbial dynamics, inhibit pathogenic organisms, and positively influence functional attributes of the microbial community.
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Affiliation(s)
- Qinhong Liao
- Chongqing Key Laboratory for Germplasm Innovation of Special Aromatic Spice Plants, College of Smart Agriculture/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China
| | - Yu Zhao
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing 100193, China
| | - Zhenshuo Wang
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing 100193, China
| | - Longfeng Yu
- School of Biotechnology and Bioengineering, West Yunnan University, Lincang, Yunnan 677000, China
| | - Qiqian Su
- School of Biotechnology and Bioengineering, West Yunnan University, Lincang, Yunnan 677000, China
| | - Jiaoqian Li
- Yantai Laishan District Agricultural Technology Extension Center, Yantai, Shandong 264003, China
| | - Anran Yuan
- Yantai Laishan District Agricultural Technology Extension Center, Yantai, Shandong 264003, China
| | - Junkui Wang
- Yantai Lvyun Biotechnology Co., Ltd, Yantai, Shandong 264003, China
| | - Dawei Tian
- Yantai Lvyun Biotechnology Co., Ltd, Yantai, Shandong 264003, China
| | - Chenglin Lin
- Yantai Lvyun Biotechnology Co., Ltd, Yantai, Shandong 264003, China
| | - Xiaoya Huang
- Yantai Lvyun Biotechnology Co., Ltd, Yantai, Shandong 264003, China
| | - Wenhua Li
- Yantai Lvyun Biotechnology Co., Ltd, Yantai, Shandong 264003, China
| | - Zhiqiang Sun
- Yantai Lvyun Biotechnology Co., Ltd, Yantai, Shandong 264003, China
| | - Qi Wang
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing 100193, China.
| | - Jia Liu
- Chongqing Key Laboratory for Germplasm Innovation of Special Aromatic Spice Plants, College of Smart Agriculture/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China; College of Biology and Food Engineering, Chongqing Three Gorges University, Wanzhou District, Chongqing 404120, China.
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3
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Conacher CG, Watson BW, Bauer FF. Gradient boosted regression as a tool to reveal key drivers of temporal dynamics in a synthetic yeast community. FEMS Microbiol Ecol 2024; 100:fiae080. [PMID: 38777744 PMCID: PMC11212668 DOI: 10.1093/femsec/fiae080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 05/14/2024] [Accepted: 05/21/2024] [Indexed: 05/25/2024] Open
Abstract
Microbial communities are vital to our lives, yet their ecological functioning and dynamics remain poorly understood. This understanding is crucial for assessing threats to these systems and leveraging their biotechnological applications. Given that temporal dynamics are linked to community functioning, this study investigated the drivers of community succession in the wine yeast community. We experimentally generated population dynamics data and used it to create an interpretable model with a gradient boosted regression tree approach. The model was trained on temporal data of viable species populations in various combinations, including pairs, triplets, and quadruplets, and was evaluated for predictive accuracy and input feature importance. Key findings revealed that the inoculation dosage of non-Saccharomyces species significantly influences their performance in mixed cultures, while Saccharomyces cerevisiae consistently dominates regardless of initial abundance. Additionally, we observed multispecies interactions where the dynamics of Wickerhamomyces anomalus were influenced by Torulaspora delbrueckii in pairwise cultures, but this interaction was altered by the inclusion of S. cerevisiae. This study provides insights into yeast community succession and offers valuable machine learning-based analysis techniques applicable to other microbial communities, opening new avenues for harnessing microbial communities.
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Affiliation(s)
- Cleo Gertrud Conacher
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Private Bag X1, Stellenbosch University, Stellenbosch 7600, South Africa
- Centre for Artificial Intelligence Research (CAIR), School for Data-Science & Computational Thinking, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Bruce William Watson
- Centre for Artificial Intelligence Research (CAIR), School for Data-Science & Computational Thinking, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Florian Franz Bauer
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Private Bag X1, Stellenbosch University, Stellenbosch 7600, South Africa
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Navarro L, Gil i Cortiella M, Gutiérrez-Moraga A, Calisto N, Ubeda C, Corsini G. Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry. Foods 2023; 12:4496. [PMID: 38137300 PMCID: PMC10742413 DOI: 10.3390/foods12244496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Low fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, available fermentative yeasts do not usually tolerate low temperatures. Therefore, an interesting place to find new yeasts with cryotolerance is the Antarctic continent. From soil samples collected in Antarctica, 125 yeasts were isolated, of which 25 exhibited fermentative activity at 10 °C. After a fingerprinting assay, we classified the candidates into nine isotypes and sequenced internal transcribed spacer regions for their identification. These yeasts were identified as part of the Mrakia genus. Sugar and alcohol tolerance tests showed that some of these Antarctic soil yeasts were able to grow up to 9% alcohol, and 25% sugar was reached; however, they exhibited longer latency periods compared to the control Saccharomyces cerevisiae. The optimal growing temperature for the isolated Antarctic yeasts was between 10 °C and 15 °C. A comprehensive analysis of the results obtained showed that the isolates 10M3-1, 4M3-6, and 4B1-35 could be good candidates for fermentation purposes due to their alcohol, sugar tolerance, and growth features. Our results prove that it is possible to isolate fermentative yeasts from Antarctic soil with promising characteristics for their potential use in the wine production industry.
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Affiliation(s)
- Laura Navarro
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
| | - Mariona Gil i Cortiella
- Instituto de Ciencias Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, Santiago 8900000, Chile;
| | - Ana Gutiérrez-Moraga
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
- Departamento de Producción Agropecuaria, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4811230, Chile
| | - Nancy Calisto
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
- Centro de Investigación y Monitoreo Ambiental Antártico (CIMAA), Departamento de Ingeniería Química, Universidad de Magallanes, Avenida Bulnes 01855, Punta Arenas 6210427, Chile
| | - Cristina Ubeda
- Departamento de Nutrición, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González No 2, 41012 Sevilla, Spain
| | - Gino Corsini
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
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Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
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Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
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6
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López-García E, Benítez-Cabello A, Tronchoni J, Arroyo-López FN. Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations. Front Microbiol 2023; 14:1264341. [PMID: 37808291 PMCID: PMC10556671 DOI: 10.3389/fmicb.2023.1264341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
Lactiplantibacillus pentosus (Lbp. pentosus) is a species of lactic acid bacteria with a great relevance during the table olive fermentation process, with ability to form non-pathogenic biofilms on olive epidermis. The objective of this work is to deepen into the genetic mechanisms of adaptation of Lpb. pentosus LPG1 during Spanish-style green table olive fermentations, as well as to obtain a better understanding of the mechanisms of adherence of this species to the fruit surface. For this purpose, we have carried out a transcriptomic analysis of the differential gene expression of this bacterium during 60 days of fermentation in both brine and biofilms ecosystems. In brines, it was noticed that a total of 235 genes from Lpb. pentosus LPG1 were differentially expressed during course of fermentation and grouped into 9 clusters according to time-course analysis. Transport and metabolism of carbohydrates and amino acids, energy production, lactic acid and exopolysaccharide synthesis genes increased their expression in the planktonic cells during course of fermentation. On the other hand, expression of genes associated to stress response, bacteriocin synthesis and membrane protein decreased. A total of 127 genes showed significant differential expression between Lpb. pentosus LPG1 planktonic (brine) and sessile (biofilms) cells at the end of fermentation process (60 days). Among the 64 upregulated genes in biofilms, we found genes involved in adhesion (strA), exopolysaccharide production (ywqD, ywqE, and wbnH), cell shape and elongation (MreB), and well as prophage excision. Deeping into the genetic bases of beneficial biofilm formation by Lpb. pentosus strains with probiotic potential will help to turn this fermented vegetable into a carrier of beneficial microorganisms to the final consumers.
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Affiliation(s)
- Elio López-García
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Antonio Benítez-Cabello
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Jordi Tronchoni
- Universidad Internacional de Valencia, Comunidad Valencia, Spain
| | - Francisco Noé Arroyo-López
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
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Chen L, Li K, Chen H, Li Z. Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts. Foods 2023; 12:3501. [PMID: 37761210 PMCID: PMC10529235 DOI: 10.3390/foods12183501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a strong aroma to foods and thus playing a great role in the modern fermentation industry. The physiological characteristics of aroma-producing yeast, including alcohol tolerance, acid tolerance, and salt tolerance, are introduced in this article, beginning with their origins and biological properties. The main mechanism of aroma-producing yeast is then analyzed based on its physiological roles in the fermentation process. Functional enzymes such as proteases, lipases, and glycosidase are released by yeast during the fermentation process. Sugars, fats, and proteins in the environment can be degraded by these enzymes via pathways such as glycolysis, methoxylation, the Ehrlich pathway, and esterification, resulting in the production of various aromatic esters (such as ethyl acetate and ethyl caproate), alcohols (such as phenethyl alcohol), and terpenes (such as monoterpenes, sesquiterpenes, and squalene). Furthermore, yeast cells can serve as cell synthesis factories, wherein specific synthesis pathways can be introduced into cells using synthetic biology techniques to achieve high-throughput production. In addition, the applications of aroma yeast in the food, pharmaceutical, and cosmetic industries are summarized, and the future development trends of aroma yeasts are discussed to provide a theoretical basis for their application in the food fermentation industry.
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Affiliation(s)
- Li Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (L.C.); (K.L.)
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (L.C.); (K.L.)
| | - Huitai Chen
- Hunan Guoyuan Liquor Industry Co., Ltd., Yueyang 414000, China;
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (L.C.); (K.L.)
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Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE. Contribution of Saccharomyces and Non- Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants (Basel) 2023; 12:1457. [PMID: 37507995 PMCID: PMC10376122 DOI: 10.3390/antiox12071457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.
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Affiliation(s)
- Alexandra-Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Simona-Codruța Hegheș
- Department of Drug Analysis, Faculty of Pharmacy, "Iuliu Hatieganu" University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania
| | - Emese Gal
- Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
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Contreras-Ruiz A, Alonso-del-Real J, Barrio E, Querol A. Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii. Food Microbiol 2023. [DOI: 10.1016/j.fm.2023.104276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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10
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Perpetuini G, Rossetti AP, Battistelli N, Zulli C, Piva A, Arfelli G, Corsetti A, Tofalo R. Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity. Foods 2023; 12:foods12051102. [PMID: 36900619 PMCID: PMC10000971 DOI: 10.3390/foods12051102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
In this study, six fermentation trials were carried out: co-inoculation and sequential inoculation of Saccharomyces cerevisiae and Starmerella bacillaris in the presence and absence of oak chips. Moreover, Starm. bacillaris strain was attached to the oak chips and co-inoculated or sequentially inoculated with S. cerevisiae. Wines fermented with Starm. bacillaris adhered to oak chips showed a higher concentration of glycerol (more than 6 g/L) than the others (about 5 g/L). These wines also showed a higher content of polyphenols (more than 300 g/L) than the others (about 200 g/L). The addition of oak chips induced an increase of yellow color (b* value of about 3). Oak-treated wines were characterized by a higher concentration of higher alcohols, esters and terpenes. Aldehydes, phenols and lactones were detected only in these wines, independently from the inoculation strategy. Significant differences (p < 0.05) were also observed in the sensory profiles. The fruity, toasty, astringency, and vanilla sensations were perceived as more intense in wines treated with oak chips. The white flower descriptor showed a higher score in wines fermented without chips. Oak surface-adhered Starm. bacillaris cells could be a good strategy to improve the volatile and sensory profile of Trebbiano d'Abruzzo wines.
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Affiliation(s)
- Giorgia Perpetuini
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Alessio Pio Rossetti
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | | | | | - Andrea Piva
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Giuseppe Arfelli
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Aldo Corsetti
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Rosanna Tofalo
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
- Correspondence: ; Tel.: +39-0861-266943
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11
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Mejias-Ortiz M, Mencher A, Morales P, Tronchoni J, Gonzalez R. Saccharomyces cerevisiae responds similarly to co-culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles. Microb Biotechnol 2023; 16:1027-1040. [PMID: 36840970 PMCID: PMC10128137 DOI: 10.1111/1751-7915.14240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 01/09/2023] [Accepted: 02/13/2023] [Indexed: 02/26/2023] Open
Abstract
The recent introduction of non-conventional yeast species as companion wine starters has prompted a growing interest in microbial interactions during wine fermentation. There is evidence of interactions through interference and exploitation competition, as well as interactions depending on physical contact. Furthermore, the results of some transcriptomic analyses suggest interspecific communication, but the molecules or biological structures involved in recognition are not well understood. In this work, we explored extracellular vesicles (EVs) as possible mediators of interspecific communication between wine yeasts. The transcriptomic response of Saccharomyces cerevisiae after 3 h of contact with a fraction enriched in EVs of Metschnikowia pulcherrima was compared with that induced by active M. pulcherrima cells. Interestingly, there is a high level of overlap between the transcriptomic profiles of yeast cells challenged by either M. pulcherrima whole cells or the EV-enriched fraction. The results indicate an upregulation of yeast metabolism in response to competing species (in line with previous results). This finding points to the presence of a signal, in the EV-enriched fraction, that can be perceived by the yeast cells as a cue for the presence of competitors, even in the absence of metabolically active cells of the other species.
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Affiliation(s)
- Miguel Mejias-Ortiz
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Logroño, Spain
| | - Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Logroño, Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Logroño, Spain
| | | | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Logroño, Spain
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12
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Bordet F, Romanet R, Bahut F, Ballester J, Eicher C, Peña C, Ferreira V, Gougeon R, Julien-Ortiz A, Roullier-Gall C, Alexandre H. Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures. Front Microbiol 2023; 13:1032842. [PMID: 36845971 PMCID: PMC9947296 DOI: 10.3389/fmicb.2022.1032842] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/02/2022] [Indexed: 02/11/2023] Open
Abstract
Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardonnay wine. Coculture makes it possible to obtain completely new aromatic expressions that do not exist in the original pure cultures attributed to yeast interactions. Esters, fatty acids and phenol families were identified as affected. The sensory profiles and metabolome of the cocultures, corresponding pure cultures and associated wine blends from both pure cultures were found to be different. The coculture did not turn out to be the addition of the two pure culture wines, indicating the impact of interaction. High resolution mass spectrometry revealed thousands of cocultures biomarkers. The metabolic pathways involved in these wine composition changes were highlighted, most of them belonging to nitrogen metabolism.
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Affiliation(s)
- Fanny Bordet
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France,Lallemand SAS, Blagnac, France,*Correspondence: Fanny Bordet,
| | - Rémy Romanet
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| | - Florian Bahut
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France,Lallemand SAS, Blagnac, France
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Camille Eicher
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| | - Cristina Peña
- Dpt. Química Analítica, Facultad de Ciencias, University of Zaragoza, Zaragoza, Spain
| | - Vicente Ferreira
- Dpt. Química Analítica, Facultad de Ciencias, University of Zaragoza, Zaragoza, Spain
| | - Régis Gougeon
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France,DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Dijon, France
| | | | - Chloé Roullier-Gall
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| | - Hervé Alexandre
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
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13
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Genome-wide transcriptional response of Escherichia coli O157:H7 to light-emitting diodes with various wavelengths. Sci Rep 2023; 13:1976. [PMID: 36737629 PMCID: PMC9898497 DOI: 10.1038/s41598-023-28458-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 01/18/2023] [Indexed: 02/05/2023] Open
Abstract
We investigated the physiological and transcriptomic response of Escherichia coli at the early stationary phase to light-emitting diodes with different wavelengths. The growth and metabolic changes of E. coli O157:H7 were examined under the influence of 465, 520, and 625 nm illuminated light. Under 465 nm illumination, the growth of E. coli O157:H7 was significantly retarded compared to 520 nm and 625 nm illumination and non-illuminated control. Metabolic changes were examined under these illumination and non-illuminated conditions based on transcriptomic reads. Transcriptomic response under 520 nm and 625 nm remained almost similar to control except few up-and down-regulated genes. Carbohydrates metabolic transcriptomic reads were greatly down-regulated under 465 nm illumination compared to 520 nm and 625 nm illumination and non-illuminated control showing depletion of glucose as a sole energy source during the exponential phase. Fatty acid degradation such as fad regulon-related genes was up-regulated in cells under 465 nm illumination revealing the shifting of cells to use fatty acid as a new carbon energy source during the early stationary phase. Exposure of E. coli O157:H7 cells to 465 nm illuminated light down-regulated virulence factor genes such as hlyA, hlyB, hlyC, stx1A, stx2B, paa, and bdm. Under the stress of 465 nm illumination, expression of stress and flagellar motility-related genes were up-regulated causing consumption of energy and reduction in cell growth. Also, oxidative phosphorylated transcriptomic reads were up-regulated under 465 nm illumination probably due to the production of ROS that might involve in the reduction of cell growth during the early stationary phase. These results indicate that pathogenic E. coli O157:H7 respond differentially to a different wavelength of the light-emitting diodes used in this study.
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14
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A Transcriptomic Analysis of Higher-Order Ecological Interactions in a Eukaryotic Model Microbial Ecosystem. mSphere 2022; 7:e0043622. [PMID: 36259715 PMCID: PMC9769528 DOI: 10.1128/msphere.00436-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Nonlinear ecological interactions within microbial ecosystems and their contribution to ecosystem functioning remain largely unexplored. Higher-order interactions, or interactions in systems comprised of more than two members that cannot be explained by cumulative pairwise interactions, are particularly understudied, especially in eukaryotic microorganisms. The wine fermentation ecosystem presents an ideal model to study yeast ecosystem establishment and functioning. Some pairwise ecological interactions between wine yeast species have been characterized, but very little is known about how more complex, multispecies systems function. Here, we evaluated nonlinear ecosystem properties by determining the transcriptomic response of Saccharomyces cerevisiae to pairwise versus tri-species culture. The transcriptome revealed that genes expressed during pairwise coculture were enriched in the tri-species data set but also that just under half of the data set comprised unique genes attributed to a higher-order response. Through interactive protein-association network visualizations, a holistic cell-wide view of the gene expression data was generated, which highlighted known stress response and metabolic adaptation mechanisms which were specifically activated during tri-species growth. Further, extracellular metabolite data corroborated that the observed differences were a result of a biotic stress response. This provides exciting new evidence showing the presence of higher-order interactions within a model microbial ecosystem. IMPORTANCE Higher-order interactions are one of the major blind spots in our understanding of microbial ecosystems. These systems remain largely unpredictable and are characterized by nonlinear dynamics, in particular when the system is comprised of more than two entities. By evaluating the transcriptomic response of S. cerevisiae to an increase in culture complexity from a single species to two- and three-species systems, we were able to confirm the presence of a unique response in the more complex setting that could not be explained by the responses observed at the pairwise level. This is the first data set that provides molecular targets for further analysis to explain unpredictable ecosystem dynamics in yeast.
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15
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Roca-Mesa H, Delgado-Yuste E, Mas A, Torija MJ, Beltran G. Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae. Int J Food Microbiol 2022; 381:109915. [PMID: 36084391 DOI: 10.1016/j.ijfoodmicro.2022.109915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/20/2022] [Accepted: 09/02/2022] [Indexed: 11/19/2022]
Abstract
The current use of non-Saccharomyces yeasts in mixed fermentations increases the relevance of the interactions between yeast species. In this work, the interactions between Saccharomyces cerevisiae and Torulaspora delbrueckii were analyzed. For this purpose, fermentations with and without contact between strains of those yeast species were performed in synthetic must. Fermentation kinetics, yeast growth and dynamics were measured over time. Additionally, the effects of nitrogen and other nutrient supplementations on the mixed fermentations were determined. Our results showed that S. cerevisiae did not always dominate the sequential fermentations, and experiments without yeast contact (in which T. delbrueckii cells were removed from the medium before inoculating S. cerevisiae at 48 h) resulted in stuck fermentations except when the inoculum size was increased (from 2 × 106 to 108 cells/mL) or there was a supplementation of thiamine, zinc and amino acids at the same concentration as initially found in the synthetic must. Our findings highlight the importance of inoculum size and ensuring the availability of enough micronutrients for all yeast species, especially in sequential fermentations.
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Affiliation(s)
- Helena Roca-Mesa
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain
| | - Ester Delgado-Yuste
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain
| | - Albert Mas
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain
| | - María-Jesús Torija
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain.
| | - Gemma Beltran
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain
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16
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Zhu W, Zhang W, Qin T, Liao J, Zhang X. Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines. J Fungi (Basel) 2022; 8:jof8101057. [PMID: 36294622 PMCID: PMC9604742 DOI: 10.3390/jof8101057] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/04/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022] Open
Abstract
The aim of this study was to investigate the effects of purified β-glucosidases from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, and Metschnikowia pulcherrima HX-13 (named as SLY-4E, F2-24E, and HX-13E, respectively) on the flavor complexity and typicality of wines. Cabernet Sauvignon wines were fermented by Saccharomycescerevisiae with the addition of SLY-4E, F2-24E, and HX-13E; the fermentation process and characteristics of wines were analyzed. The addition of SLY-4E, F2-24E, and HX-13E into must improved the contents of terpenes, higher alcohols, and esters, and decreased the contents of C6 compounds and fatty acids, which enhanced the fruity, floral, and taste aspects, reducing the unpleasant green of wines with no significant difference in their appearance. β-glucosidases from different yeast species produced different aroma compound profiles which presented different flavor and quality. F2-24EW had the best effect on flavor and quality of wine followed by SLY-4EW and HX-13EW. These research results can provide references for the use of β-glucosidases from non-Saccharomyces yeasts to improve the flavor complexity, typicality, and quality of wines.
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Affiliation(s)
| | | | | | | | - Xiuyan Zhang
- Correspondence: ; Tel.: +86-181-2057-5110; Fax: +86-27-8728-2927
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17
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Capece A, Pietrafesa A, Pietrafesa R, Garrigós V, Tedesco F, Romano P, Matallana E, Siesto G, Aranda A. Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations. Food Res Int 2022; 159:111649. [DOI: 10.1016/j.foodres.2022.111649] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 07/03/2022] [Accepted: 07/06/2022] [Indexed: 11/04/2022]
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18
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Mbuyane LL, Bauer FF, Bloem A, Camarasa C, Ortiz-Julien A, Divol B. Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts. Front Microbiol 2022; 13:823581. [PMID: 35677913 PMCID: PMC9168537 DOI: 10.3389/fmicb.2022.823581] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 04/14/2022] [Indexed: 11/13/2022] Open
Abstract
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their ability to cope with various fermentation-related stresses, including elevated levels of ethanol and the presence of weak acids. In addition, the lipid composition of grape juice also impacts the production of many wine-relevant aromatic compounds. Several studies have evaluated the impact of lipids and of their metabolism on fermentation performance and aroma production in the dominant wine yeast Saccharomyces cerevisiae, but limited information is available on other yeast species. Thus, the aim of this study was to evaluate the influence of specific fatty acid and sterol mixtures on various non-Saccharomyces yeast fermentation rates and the production of primary fermentation metabolites. The data show that the response to different lipid mixtures is species-dependent. For Metschnikowia pulcherrima, a slight increase in carbon dioxide production was observed in media enriched with unsaturated fatty acids whereas Kluyveromyces marxianus fermented significantly better in synthetic media containing a higher concentration of polyunsaturated fatty acids than monounsaturated fatty acids. Torulaspora delbrueckii fermentation rate increased in media supplemented with lipids present at an equimolar concentration. The data indicate that these different responses may be linked to variations in the lipid profile of these yeasts and divergent metabolic activities, in particular the regulation of acetyl-CoA metabolism. Finally, the results suggest that the yeast metabolic footprint and ultimately the wine organoleptic properties could be optimized via species-specific lipid adjustments.
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Affiliation(s)
- Lethiwe L Mbuyane
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
| | - Florian F Bauer
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
| | - Audrey Bloem
- UMR SPO, INRA, SupAgroM, Université de Montpellier, Montpellier, France
| | - Carole Camarasa
- UMR SPO, INRA, SupAgroM, Université de Montpellier, Montpellier, France
| | | | - Benoit Divol
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
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19
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Gianvito PD, Englezos V, Rantsiou K, Cocolin L. Bioprotection strategies in winemaking. Int J Food Microbiol 2022; 364:109532. [PMID: 35033974 DOI: 10.1016/j.ijfoodmicro.2022.109532] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 01/30/2023]
Abstract
Worldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for human health, increase. Biological control during wine fermentation aims at producing high quality wines, while minimizing, or even eliminating, the use of chemical additives. Its success lies in the inoculation of microorganisms to prevent, inhibit or kill undesired microbes, therefore maintaining wine spoilage at the lowest level. The food industry already makes use of this practice, with dedicated commercial microbes already on the market. In winemaking, there are commercial microbes currently under investigation, particularly with the aim to reduce or replace the use of sulphur dioxide. In this review, the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action during wine fermentation are presented.
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Affiliation(s)
- Paola Di Gianvito
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
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20
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Lin X, Jia Y, Li K, Hu X, Li C, Liu S. Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:327-343. [PMID: 35068577 PMCID: PMC8758822 DOI: 10.1007/s13197-021-05019-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2021] [Accepted: 01/31/2021] [Indexed: 01/03/2023]
Abstract
To investigate the effects of inoculation ratio, concentration, and sequence of selected Metschnikowia agaves P3-3 and commercial Saccharomyces cerevisiae D254 on the volatiles of pineapple wine in mixed fermentation, the growth and fermentation ability of two yeast strains were monitored, and the physicochemical characteristics (including reducing sugar, total acidity, volatile acidity, and ethanol content) and volatile profile of pineapple wines produced by different inoculation strategies were analysed using chemical method and headspace-solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GCMS), respectively. Results indicate that although the proliferation of M. agaves P3-3 was repressed by S. cerevisiae D254, changes in inoculation methods influenced yeast-yeast interactions and modulated the physicochemical properties and volatile profile of pineapple wine. Inoculation sequence and concentration of two strains were more important to volatile profile of pineapple wine than inoculation ratio. Simultaneous inoculations with 1 × 107 CFU/mL M. agaves P3-3 and sequential inoculations increased the total acidity level, but their volatile acidity was lower than that with 5 × 106 CFU/mL M. agaves P3-3. Simultaneous inoculations with 5 × 106 CFU/mL M. agaves P3-3 retained more types of variety volatiles. However, the appropriate increase in the inoculation concentration of the cells and sequential inoculation increased the fermentative volatiles, especially ester levels. SUPPLEMENTARY INFORMATION The online version of this article (10.1007/s13197-021-05019-2) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Xue Lin
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
| | - Yanyan Jia
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China
| | - Kaiya Li
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoping Hu
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
| | - Congfa Li
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
| | - Sixin Liu
- grid.428986.90000 0001 0373 6302College of Sciences, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
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21
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Roullier-Gall C, Bordet F, David V, Schmitt-Kopplin P, Alexandre H. Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time. Food Chem 2021; 374:131732. [PMID: 34875436 DOI: 10.1016/j.foodchem.2021.131732] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 11/24/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inoculation leads to the formation of new compounds, reflecting a reshuffling of yeast metabolism linked to interaction mechanisms. Among the modifications observed, metabolomic unravels deep changes in nitrogen metabolism due to yeast-yeast interactions and suggests that the redistribution pattern affects two different routes, the pentose phosphate and the amino acid synthesis pathways.
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Affiliation(s)
- C Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
| | - F Bordet
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - V David
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - P Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - H Alexandre
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
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22
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Charting Shifts in Saccharomyces cerevisiae Gene Expression across Asynchronous Time Trajectories with Diffusion Maps. mBio 2021; 12:e0234521. [PMID: 34607457 PMCID: PMC8546541 DOI: 10.1128/mbio.02345-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
During fermentation, Saccharomyces cerevisiae metabolizes sugars and other nutrients to obtain energy for growth and survival, while also modulating these activities in response to cell-environment interactions. Here, differences in S. cerevisiae gene expression were explored over a time course of fermentation and used to differentiate fermentations, using Pinot noir grapes from 15 unique sites. Data analysis was complicated by the fact that the fermentations proceeded at different rates, making a direct comparison of time series gene expression data difficult with conventional differential expression tools. This led to the development of a novel approach combining diffusion mapping with continuous differential expression analysis (termed DMap-DE). Using this method, site-specific deviations in gene expression were identified, including changes in gene expression correlated with the non-Saccharomyces yeast Hanseniaspora uvarum, as well as initial nitrogen concentrations in grape musts. These results highlight novel relationships between site-specific variables and Saccharomyces cerevisiae gene expression that are linked to repeated fermentation outcomes. It was also demonstrated that DMap-DE can extract biologically relevant gene expression patterns from other contexts (e.g., hypoxic response of Saccharomyces cerevisiae) and offers advantages over other data dimensionality reduction approaches, indicating that DMap-DE offers a robust method for investigating asynchronous time series gene expression data.
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Benucci I, Esti M. Arginase Activity Characterization During Alcoholic Fermentation by Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeast. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02701-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A. Microbial interactions in alcoholic beverages. Int Microbiol 2021; 25:1-15. [PMID: 34347199 DOI: 10.1007/s10123-021-00200-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 10/20/2022]
Abstract
This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts-the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.
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Affiliation(s)
- Rafael Torres-Guardado
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Braulio Esteve-Zarzoso
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Albert Bordons
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
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Zilelidou EA, Nisiotou A. Understanding Wine through Yeast Interactions. Microorganisms 2021; 9:microorganisms9081620. [PMID: 34442699 PMCID: PMC8399628 DOI: 10.3390/microorganisms9081620] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/19/2021] [Accepted: 07/26/2021] [Indexed: 12/14/2022] Open
Abstract
Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.
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Mencher A, Morales P, Tronchoni J, Gonzalez R. Mechanisms Involved in Interspecific Communication between Wine Yeasts. Foods 2021; 10:foods10081734. [PMID: 34441512 PMCID: PMC8394882 DOI: 10.3390/foods10081734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Jordi Tronchoni
- Faculty of Health Sciences, Valencian International University (VIU), C/Pintor Sorolla 21, 46002 Valencia, Spain;
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
- Correspondence: ; Tel.: +34-941-894-980
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Comitini F, Agarbati A, Canonico L, Ciani M. Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. Int J Mol Sci 2021; 22:ijms22147754. [PMID: 34299371 PMCID: PMC8307806 DOI: 10.3390/ijms22147754] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 01/16/2023] Open
Abstract
Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.
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Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale. Appl Environ Microbiol 2021; 87:AEM.00036-21. [PMID: 33741633 PMCID: PMC8208162 DOI: 10.1128/aem.00036-21] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 03/15/2021] [Indexed: 02/07/2023] Open
Abstract
This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., the presence of non-Saccharomyces microorganisms). Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns previously revealed genes that underlie cellular adaptation to the grape must and wine environments, involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage, similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. IMPORTANCE This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., the presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain undercharacterized, indicating the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.
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Reiter T, Montpetit R, Byer S, Frias I, Leon E, Viano R, Mcloughlin M, Halligan T, Hernandez D, Figueroa-Balderas R, Cantu D, Steenwerth K, Runnebaum R, Montpetit B. Transcriptomics Provides a Genetic Signature of Vineyard Site and Offers Insight into Vintage-Independent Inoculated Fermentation Outcomes. mSystems 2021; 6:e00033-21. [PMID: 33850038 PMCID: PMC8546962 DOI: 10.1128/msystems.00033-21] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 03/16/2021] [Indexed: 01/04/2023] Open
Abstract
Ribosomal DNA amplicon sequencing of grape musts has demonstrated that microorganisms occur nonrandomly and are associated with the vineyard of origin, suggesting a role for the vineyard, grape, and wine microbiome in shaping wine fermentation outcomes. Here, ribosomal DNA amplicon sequencing from grape musts and RNA sequencing of eukaryotic transcripts from primary fermentations inoculated with the wine yeast Saccharomyces cerevisiae RC212 were used to profile fermentations from 15 vineyards in California and Oregon across two vintages. These data demonstrate that the relative abundance of fungal organisms detected by ribosomal DNA amplicon sequencing correlated with neither transcript abundance from those same organisms within the RNA sequencing data nor gene expression of the inoculated RC212 yeast strain. These data suggest that the majority of the fungi detected in must by ribosomal DNA amplicon sequencing were not active during the primary stage of these inoculated fermentations and were not a major factor in determining RC212 gene expression. However, unique genetic signatures were detected within the ribosomal DNA amplicon and eukaryotic transcriptomic sequencing that were predictive of vineyard site and region. These signatures included S. cerevisiae gene expression patterns linked to nitrogen, sulfur, and thiamine metabolism. These genetic signatures of site offer insight into specific environmental factors to consider with respect to fermentation outcomes and vineyard site and regional wine characteristics.IMPORTANCE The wine industry generates billions of dollars of revenue annually, and economic productivity is in part associated with regional distinctiveness of wine sensory attributes. Microorganisms associated with grapes and wineries are influenced by region of origin, and given that some microorganisms play a role in fermentation, it is thought that microbes may contribute to the regional distinctiveness of wine. In this work, as in previous studies, it is demonstrated that specific bacteria and fungi are associated with individual wine regions and vineyard sites. However, this work further shows that their presence is not associated with detectable fungal gene expression during the primary fermentation or the expression of specific genes by the inoculate Saccharomyces cerevisiae strain RC212. The detected RC212 gene expression signatures associated with region and vineyard site also allowed the identification of flavor-associated metabolic processes and environmental factors that could impact primary fermentation outcomes. These data offer novel insights into the complexities and subtleties of vineyard-specific inoculated wine fermentation and starting points for future investigations into factors that contribute to regional wine distinctiveness.
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Affiliation(s)
- Taylor Reiter
- Food Science Graduate Group, University of California Davis, Davis, California, USA
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
- Department of Population Health and Reproduction, University of California, Davis, California, USA
| | - Rachel Montpetit
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Shelby Byer
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Isadora Frias
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Esmeralda Leon
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Robert Viano
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Michael Mcloughlin
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Thomas Halligan
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Desmon Hernandez
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Rosa Figueroa-Balderas
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Dario Cantu
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
| | - Kerri Steenwerth
- Crops Pathology and Genetics Research Unit, USDA Agricultural Research Service, Davis, California, USA
| | - Ron Runnebaum
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
- Department of Chemical Engineering, University of California, Davis, California, USA
| | - Ben Montpetit
- Food Science Graduate Group, University of California Davis, Davis, California, USA
- Department of Viticulture and Enology, University of California Davis, Davis, California, USA
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Conacher CG, Luyt NA, Naidoo-Blassoples RK, Rossouw D, Setati ME, Bauer FF. The ecology of wine fermentation: a model for the study of complex microbial ecosystems. Appl Microbiol Biotechnol 2021; 105:3027-3043. [PMID: 33834254 DOI: 10.1007/s00253-021-11270-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/30/2021] [Accepted: 04/04/2021] [Indexed: 12/11/2022]
Abstract
The general interest in microbial ecology has skyrocketed over the past decade, driven by technical advances and by the rapidly increasing appreciation of the fundamental services that these ecosystems provide. In biotechnology, ecosystems have many more functionalities than single species, and, if properly understood and harnessed, will be able to deliver better outcomes for almost all imaginable applications. However, the complexity of microbial ecosystems and of the interactions between species has limited their applicability. In research, next generation sequencing allows accurate mapping of the microbiomes that characterise ecosystems of biotechnological and/or medical relevance. But the gap between mapping and understanding, to be filled by "functional microbiomics", requires the collection and integration of many different layers of complex data sets, from molecular multi-omics to spatial imaging technologies to online ecosystem monitoring tools. Holistically, studying the complexity of most microbial ecosystems, consisting of hundreds of species in specific spatial arrangements, is beyond our current technical capabilities, and simpler model systems with fewer species and reduced spatial complexity are required to establish the fundamental rules of ecosystem functioning. One such ecosystem, the ecosystem responsible for natural alcoholic fermentation, can provide an excellent tool to study evolutionarily relevant interactions between multiple species within a relatively easily controlled environment. This review will critically evaluate the approaches that are currently implemented to dissect the cellular and molecular networks that govern this ecosystem. KEY POINTS: • Evolutionarily isolated fermentation ecosystem can be used as an ecological model. • Experimental toolbox is gearing towards mechanistic understanding of this ecosystem. • Integration of multidisciplinary datasets is key to predictive understanding.
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Affiliation(s)
- C G Conacher
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, 7600, South Africa
| | - N A Luyt
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, 7600, South Africa
| | - R K Naidoo-Blassoples
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, 7600, South Africa
| | - D Rossouw
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, 7600, South Africa
| | - M E Setati
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, 7600, South Africa
| | - F F Bauer
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Stellenbosch, 7600, South Africa.
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31
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Zhu X, Torija MJ, Mas A, Beltran G, Navarro Y. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods 2021; 10:foods10030623. [PMID: 33804257 PMCID: PMC7998366 DOI: 10.3390/foods10030623] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/01/2021] [Accepted: 03/12/2021] [Indexed: 12/12/2022] Open
Abstract
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.
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Morales P, Mencher A, Tronchoni J, Gonzalez R. Extracellular vesicles in food biotechnology. Microb Biotechnol 2021; 14:8-11. [PMID: 32864900 PMCID: PMC7888462 DOI: 10.1111/1751-7915.13657] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Accepted: 08/09/2020] [Indexed: 11/26/2022] Open
Affiliation(s)
- Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la RiojaUniversidad de La Rioja)Finca La GrajeraCarretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la RiojaUniversidad de La Rioja)Finca La GrajeraCarretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la RiojaUniversidad de La Rioja)Finca La GrajeraCarretera de Burgos, km 6LogroñoLa Rioja26071Spain
- Present address:
Universidad Internacional de ValenciaValenciaSpain
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la RiojaUniversidad de La Rioja)Finca La GrajeraCarretera de Burgos, km 6LogroñoLa Rioja26071Spain
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Mencher A, Morales P, Curiel JA, Gonzalez R, Tronchoni J. Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation. Food Microbiol 2020; 94:103670. [PMID: 33279092 DOI: 10.1016/j.fm.2020.103670] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 02/06/2023]
Abstract
The use of non-Saccharomyces species as starter cultures together with Saccharomyces cerevisiae is becoming a common practice in the oenological industry to produce wines that respond to new market demands. In this context, microbial interactions with these non-Saccharomyces species must be considered for a rational design of yeast starter combinations. Previously, transcriptional responses of S. cerevisiae to short-term co-cultivation with Torulaspora delbrueckii, Candida sake, or Hanseniaspora uvarum was compared. An activation of sugar consumption and glycolysis, membrane and cell wall biogenesis, and nitrogen utilization was observed, suggesting a metabolic boost of S. cerevisiae in response to competing yeasts. In the present study, the transcription profile of S. cerevisiae was analyzed after 3 h of cell contact with Metschnikowia pulcherrima. Results show an over-expression of the gluco-fermentative pathway much stronger than with the other species. Moreover, a great repression of the respiration pathway has been found in response to Metschnikowia. Our hypothesis is that there is a direct interaction stress response (DISR) between S. cerevisiae and the other yeast species that, under excess sugar conditions, induces transcription of the hexose transporters, triggering glucose flow to fermentation and inhibiting respiration, leading to an increase in both, metabolic flow and population dynamics.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain
| | - José A Curiel
- Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Granada, Andalucía, Spain
| | - Ramón Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain; Universidad Internacional de Valencia, Valencia, Comunidad Valenciana, Spain.
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Ruiz J, de Celis M, de Toro M, Mendes-Ferreira A, Rauhut D, Santos A, Belda I. Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. Food Res Int 2020; 137:109663. [PMID: 33233242 DOI: 10.1016/j.foodres.2020.109663] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 08/23/2020] [Accepted: 09/06/2020] [Indexed: 12/25/2022]
Abstract
Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production. Here, we describe the effect of high ammonium doses in Saccharomyces cerevisiae fermentation performance and wine properties, and how it is affected by yeast co-inoculation in mixed (S. cerevisiae + Torulaspora delbrueckii) fermentations. In addition, an RNA-seq analysis allowed us to study the S. cerevisiae transcriptional response to ammonium nutrition and yeast interaction, demonstrating that T. delbrueckii presence affects the global S. cerevisiae transcriptional response, reducing ammonium effects at both phenotypic -fermentation kinetics and metabolite production- and transcriptional levels, under experimental conditions.
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Affiliation(s)
- Javier Ruiz
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - Miguel de Celis
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - María de Toro
- Plataforma de Genómica y Bioinformática, Centro de Investigación Biomédica de La Rioja (CIBIR), Logroño, Spain
| | - Ana Mendes-Ferreira
- BioISI-Biosystems and Integrative Sciences Institute, Universidade de Trás-os-Montes e Alto Douro, Portugal
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Antonio Santos
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - Ignacio Belda
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain.
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35
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Mencher A, Morales P, Valero E, Tronchoni J, Patil KR, Gonzalez R. Proteomic characterization of extracellular vesicles produced by several wine yeast species. Microb Biotechnol 2020; 13:1581-1596. [PMID: 32578397 PMCID: PMC7415363 DOI: 10.1111/1751-7915.13614] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/31/2020] [Indexed: 12/19/2022] Open
Abstract
In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV-enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell-wall-related proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV-enriched fractions was the enzyme exo-1,3-β-glucanase. However, this protein was not involved in the here-observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Eva Valero
- Universidad Pablo de OlavideSevillaSpain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
- Present address:
Universidad Internacional de ValenciaValenciaSpain
| | - Kiran Raosaheb Patil
- European Molecular Biology LaboratoryHeidelbergGermany
- The Medical Research Council Toxicology UnitUniversity of CambridgeCambridgeUK
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
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Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines. Microorganisms 2020; 8:microorganisms8060953. [PMID: 32599830 PMCID: PMC7355472 DOI: 10.3390/microorganisms8060953] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/12/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022] Open
Abstract
To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.
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Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures. Microorganisms 2020; 8:microorganisms8060956. [PMID: 32599933 PMCID: PMC7356840 DOI: 10.3390/microorganisms8060956] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 06/21/2020] [Accepted: 06/22/2020] [Indexed: 01/16/2023] Open
Abstract
Autochthonous microorganisms are an important source of the distinctive metabolites that influence the chemical profile of wine. However, little is known about the diversity of fungal communities associated with grape musts, even though they are the source of local yeast strains with potential capacities to become starters during fermentation. By using internal transcribed spacer (ITS) amplicon sequencing, we identified the taxonomic structure of the yeast community in unfermented and fermented musts of a typical Vitis vinifera L. var. Sauvignon blanc from the Central Valley of Chile throughout two consecutive seasons of production. Unsurprisingly, Saccharomyces represented the most abundant fungal genus in unfermented and fermented musts, mainly due to the contribution of S. uvarum (42.7%) and S. cerevisiae (80%). Unfermented musts were highly variable between seasons and showed higher values of fungal diversity than fermented musts. Since microbial physiological characterization is primarily achieved in culture, we isolated nine species belonging to six genera of fungi from the unfermented must samples. All isolates were characterized for their potential capacities to be used as new starters in wine. Remarkably, only Metschnikowia pulcherrima could co-exist with a commercial Saccharomyces cerevisiae strain under fermentative conditions, representing a feasible candidate strain for wine production.
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38
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Conacher CG, Rossouw D, Bauer FFB. Peer pressure: evolutionary responses to biotic pressures in wine yeasts. FEMS Yeast Res 2020; 19:5593956. [PMID: 31626300 DOI: 10.1093/femsyr/foz072] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Accepted: 10/16/2019] [Indexed: 12/19/2022] Open
Abstract
In the macroscopic world, ecological interactions between multiple species of fauna and flora are recognised as major role-players in the evolution of any particular species. By comparison, research on ecological interactions as a driver of evolutionary adaptation in microbial ecosystems has been neglected. The evolutionary history of the budding yeast Saccharomyces cerevisiae has been extensively researched, providing an unmatched foundation for exploring adaptive evolution of microorganisms. However, in most studies, the habitat is only defined by physical and chemical parameters, and little attention is paid to the impact of cohabiting species. Such ecological interactions arguably provide a more relevant evolutionary framework. Within the genomic phylogenetic tree of S. cerevisiae strains, wine associated isolates form a distinct clade, also matched by phenotypic evidence. This domestication signature in genomes and phenomes suggests that the wine fermentation environment is of significant evolutionary relevance. Data also show that the microbiological composition of wine fermentation ecosystems is dominated by the same species globally, suggesting that these species have co-evolved within this ecosystem. This system therefore presents an excellent model for investigating the origins and mechanisms of interspecific yeast interactions. This review explores the role of biotic stress in the adaptive evolution of wine yeast.
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Affiliation(s)
- C G Conacher
- Institute for Wine Biotechnology, Department of Oenology and Viticulture, Private Bag X1, Stellenbosch University, Stellenbosch 7600, South Africa
| | - D Rossouw
- Institute for Wine Biotechnology, Department of Oenology and Viticulture, Private Bag X1, Stellenbosch University, Stellenbosch 7600, South Africa
| | - F F B Bauer
- Institute for Wine Biotechnology, Department of Oenology and Viticulture, Private Bag X1, Stellenbosch University, Stellenbosch 7600, South Africa
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Bordet F, Joran A, Klein G, Roullier-Gall C, Alexandre H. Yeast-Yeast Interactions: Mechanisms, Methodologies and Impact on Composition. Microorganisms 2020; 8:E600. [PMID: 32326124 PMCID: PMC7232261 DOI: 10.3390/microorganisms8040600] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 04/16/2020] [Accepted: 04/16/2020] [Indexed: 12/22/2022] Open
Abstract
During the winemaking process, alcoholic fermentation is carried out by a consortium of yeasts in which interactions occurs. The consequences of these interactions on the wine matrix have been widely described for several years with the aim of controlling the winemaking process as well as possible. In this review, we highlight the wide diversity of methodologies used to study these interactions, and their underlying mechanisms and consequences on the final wine composition and characteristics. The wide variety of matrix parameters, yeast couples, and culture conditions have led to contradictions between the results of the different studies considered. More recent aspects of modifications in the composition of the matrix are addressed through different approaches that have not been synthesized recently. Non-volatile and volatile metabolomics, as well as sensory analysis approaches are developed in this paper. The description of the matrix composition modification does not appear sufficient to explain interaction mechanisms, making it vital to take an integrated approach to draw definite conclusions on them.
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Affiliation(s)
- Fanny Bordet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
- Lallemand SAS, 19, rue des Briquetiers, BP 59, 31702 Blagnac CEDEX, France
| | - Alexis Joran
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Géraldine Klein
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Chloé Roullier-Gall
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Hervé Alexandre
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
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40
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Parapouli M, Vasileiadis A, Afendra AS, Hatziloukas E. Saccharomyces cerevisiae and its industrial applications. AIMS Microbiol 2020; 6:1-31. [PMID: 32226912 PMCID: PMC7099199 DOI: 10.3934/microbiol.2020001] [Citation(s) in RCA: 166] [Impact Index Per Article: 41.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Accepted: 01/19/2020] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S. cerevisiae. In addition, it is also easily amenable to genetic manipulation. Moreover, unlike other model organisms, S. cerevisiae is concomitantly of great importance for various biotechnological applications, some of which date back to several thousands of years. S. cerevisiae's biotechnological usefulness resides in its unique biological characteristics, i.e., its fermentation capacity, accompanied by the production of alcohol and CO2 and its resilience to adverse conditions of osmolarity and low pH. Among the most prominent applications involving the use of S. cerevisiae are the ones in food, beverage -especially wine- and biofuel production industries. This review focuses exactly on the function of S. cerevisiae in these applications, alone or in conjunction with other useful microorganisms involved in these processes. Furthermore, various aspects of the potential of the reservoir of wild, environmental, S. cerevisiae isolates are examined under the perspective of their use for such applications.
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Affiliation(s)
- Maria Parapouli
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
| | - Anastasios Vasileiadis
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
| | - Amalia-Sofia Afendra
- Genetics Laboratory, Department of Biological Applications and Technology, University of Ioannina, Ioannina, Greece
| | - Efstathios Hatziloukas
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
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41
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Abstract
Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.
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42
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Nitrogen Preferences during Alcoholic Fermentation of Different Non- Saccharomyces Yeasts of Oenological Interest. Microorganisms 2020; 8:microorganisms8020157. [PMID: 31979188 PMCID: PMC7074775 DOI: 10.3390/microorganisms8020157] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/17/2020] [Accepted: 01/20/2020] [Indexed: 12/17/2022] Open
Abstract
Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
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Alperstein L, Gardner JM, Sundstrom JF, Sumby KM, Jiranek V. Yeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation? Appl Microbiol Biotechnol 2020; 104:1939-1953. [PMID: 31953561 DOI: 10.1007/s00253-020-10364-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/30/2019] [Accepted: 01/09/2020] [Indexed: 01/08/2023]
Abstract
Producers often utilise some of the many available yeast species and strains in the making of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural properties. But still, the demand remains for more yeasts with novel phenotypes that not only impact sensory characteristics but also offer process and engineering advantages. Two strategies for finding such yeasts are (i) bioprospecting for novel strains and species and (ii) genetic modification of known yeasts. The latter enjoys the promise of the emerging field of synthetic biology, which, in principle, would enable scientists to create yeasts with the exact phenotype desired for a given fermentation. In this mini review, we compare and contrast advances in bioprospecting and in synthetic biology as they relate to alcoholic fermentation in brewing and wine making. We explore recent advances in fermentation-relevant recombinant technologies and synthetic biology including the Yeast 2.0 Consortium, use of environmental yeasts, challenges, constraints of law and consumer acceptance.
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Affiliation(s)
- Lucien Alperstein
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia
| | - Jennifer M Gardner
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia
| | - Joanna F Sundstrom
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia.,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia
| | - Krista M Sumby
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia.,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia
| | - Vladimir Jiranek
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia. .,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia.
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44
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Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.045] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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45
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Alonso-Del-Real J, Pérez-Torrado R, Querol A, Barrio E. Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization. Environ Microbiol 2019; 21:1627-1644. [PMID: 30672093 DOI: 10.1111/1462-2920.14536] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 01/17/2019] [Accepted: 01/19/2019] [Indexed: 01/01/2023]
Abstract
Grape must is a sugar-rich habitat for a complex microbiota which is replaced by Saccharomyces cerevisiae strains during the first fermentation stages. Interest on yeast competitive interactions has recently been propelled due to the use of alternative yeasts in the wine industry to respond to new market demands. The main issue resides in the persistence of these yeasts due to the specific competitive activity of S. cerevisiae. To gather deeper knowledge of the molecular mechanisms involved, we performed a comparative transcriptomic analysis during fermentation carried out by a wine S. cerevisiae strain and a strain representative of the cryophilic S. kudriavzevii, which exhibits high genetic and physiological similarities to S. cerevisiae, but also differences of biotechnological interest. In this study, we report that transcriptomic response to the presence of a competitor is stronger in S. cerevisiae than in S. kudriavzevii. Our results demonstrate that a wine S. cerevisiae industrial strain accelerates nutrient uptake and utilization to outcompete the co-inoculated yeast, and that this process requires cell-to-cell contact to occur. Finally, we propose that this competitive phenotype evolved recently, during the adaptation of S. cerevisiae to man-manipulated fermentative environments, since a non-wine S. cerevisiae strain, isolated from a North American oak, showed a remarkable low response to competition.
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Affiliation(s)
- Javier Alonso-Del-Real
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Roberto Pérez-Torrado
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain.,Departament de Genètica, Universitat de València, València, Spain
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46
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Fernandez-Cruz E, González B, Muñiz-Calvo S, Morcillo-Parra MÁ, Bisquert R, Troncoso AM, Garcia-Parrilla MC, Torija MJ, Guillamón JM. Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03257-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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De Roos J, De Vuyst L. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:25-38. [PMID: 30246252 DOI: 10.1002/jsfa.9291] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 07/04/2018] [Accepted: 07/25/2018] [Indexed: 05/18/2023]
Abstract
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jonas De Roos
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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48
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Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G, Mas A. Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking. Front Genet 2019; 9:747. [PMID: 30687397 PMCID: PMC6338192 DOI: 10.3389/fgene.2018.00747] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Accepted: 12/31/2018] [Indexed: 01/08/2023] Open
Abstract
There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic properties. However, this yeast represents a concern in mixed culture fermentation because of its nutrient consumption, especially nitrogen, as its mechanisms of regulation and consumption are still unknown. In this study, we analyzed the nitrogen consumption, as well as the nitrogen catabolism repression (NCR) mechanism, in two genome-sequenced H. vineae strains, using synthetic must fermentations. The use of synthetic must with an established nitrogen content allowed us to study the NCR mechanism in H. vineae, following the amino acid and ammonia consumption, and the expression of genes known to be regulated by the NCR mechanism in S. cerevisiae, AGP1, GAP1, MEP2, and PUT2. H. vineae exhibited a similar amino acid consumption and gene expression profile to S. cerevisiae. However, the wine strain of S. cerevisiae QA23 consumed ammonia and valine more quickly and, in contrast, tyrosine and tryptophan more slowly, than the H. vineae strains. Our results showed a similar behavior of nitrogen regulation in H. vineae and S. cerevisiae, indicating the presence of the NCR mechanism in this Hanseniaspora yeast differentiated before the whole genome duplication event of the Saccharomyces complex. Future study will elucidate if the NCR mechanism is the only strategy used by H. vineae to optimize nitrogen consumption.
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Affiliation(s)
- Jessica Lleixà
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Valentina Martín
- Sección Enología, Food Science and Technology Department, Facultad de Química, Universidad de la República (UdelaR), Montevideo, Uruguay
| | - Facundo Giorello
- Sección Enología, Food Science and Technology Department, Facultad de Química, Universidad de la República (UdelaR), Montevideo, Uruguay
| | - Maria C Portillo
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Francisco Carrau
- Sección Enología, Food Science and Technology Department, Facultad de Química, Universidad de la República (UdelaR), Montevideo, Uruguay
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Albert Mas
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
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49
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De Roos J, Vandamme P, De Vuyst L. Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species. Front Microbiol 2018; 9:2763. [PMID: 30510547 PMCID: PMC6252343 DOI: 10.3389/fmicb.2018.02763] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Accepted: 10/29/2018] [Indexed: 12/12/2022] Open
Abstract
The present study combined high-throughput culture-dependent plating and culture-independent amplicon sequencing with a metabolite target analysis to systematically dissect the identity, evolution, and role of the microorganisms, substrates, and metabolites during the four-phase fermentation and maturation process of lambic beer production. This led to the following new insights. The changing physicochemical parameters and substrate and metabolite compositions of the fermenting wort and maturing lambic beer provoked several transitions between microbial species and explained the four-step production process. Manual wort acidification with lactic acid shortened the enterobacterial phase and thus kept biogenic amine formation by enterobacteria present during the early stages of fermentation at a minimum. Growth advantages during the alcoholic fermentation phase caused a transition from the prevalence by Hanseniaspora uvarum and Kazachstania species to that by Saccharomyces cerevisiae and later on Saccharomyces kudriavzevii, due to changing environmental parameters. During the acidification phase, Pediococcus damnosus was prevalent and performed a malolactic fermentation. Acetobacter pasteurianus produced acetic acid and acetoin. Upon maturation, Dekkera species appeared, together with P. damnosus and Pichia membranifaciens, thereby contributing to acetic acid production, depending on the oxygen availability. Moreover, the Dekkera species consumed the acetoin produced by the acetic acid bacteria for redox balancing. The breakdown of maltooligosaccharides seemed to be independent of the occurrence of Dekkera species and started already early in the fermentation process.
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Affiliation(s)
- Jonas De Roos
- Research Group of Industrial Microbiology and Food Biotechnology, Bioengineering Sciences Department, Vrije Universiteit Brussel, Brussels, Belgium
| | - Peter Vandamme
- Laboratory for Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Bioengineering Sciences Department, Vrije Universiteit Brussel, Brussels, Belgium
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Varela J, Varela C. Microbiological strategies to produce beer and wine with reduced ethanol concentration. Curr Opin Biotechnol 2018; 56:88-96. [PMID: 30390603 DOI: 10.1016/j.copbio.2018.10.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 09/25/2018] [Accepted: 10/07/2018] [Indexed: 11/25/2022]
Abstract
Changes in consumer preferences, government policies and environmental conditions have driven research efforts towards producing alcoholic beverages with reduced alcohol content, namely wine and beer. While the strategies available to accomplish this goal vary for wine and beer, a common approach relies on the use of yeast strains which are less efficient at producing ethanol. Here we discuss current research on the isolation and/or generation of yeast strains able to produce beer or wine with reduced ethanol concentration. Particular consideration is given to the impact of 'low-ethanol' yeasts on volatile composition and sensory profile of beer and wine.
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Affiliation(s)
- Javier Varela
- School of Microbiology/Centre for Synthetic Biology and Biotechnology/Environmental Research Institute/APC Microbiome Institute, University College Cork, Cork T12 YN60, Ireland
| | - Cristian Varela
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, Australia.
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