Author, as appears in the article.: González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M.

Department: Bioquímica i Biotecnologia

URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús

Keywords: Tryptamine Serotonin Quorum sensing Pseudohyphal growth Non-saccharomyces Invasive growth Aromatic alcohols serotonin quorum sensing pseudohyphal growth non-saccharomyces invasive growth aromatic alcohols

Abstract: © 2018 González, Vázquez, Cullen, Mas, Beltran and Torija. Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non-Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non-Saccharomyces strains. The effects of the aromatic alcohols were observed at concentrations commonly found in wines, suggesting a possible role in microbial interaction during wine fermentation. Additionally, we demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability. Some of these compounds showed strain-specific effects. These findings add to the understanding of the fermentation process and illustrate the diversity of metabolic communication that may occur among related species during metabolic processes.

Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Microbiology (medical) Microbiology Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geografía Geociências Farmacia Ensino Engenharias iii Engenharias ii Engenharias i Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 1664302X

Author's mail: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat

Author identifier: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X

Record's date: 2023-02-18

Journal volume: 9

Papper version: info:eu-repo/semantics/publishedVersion

Link to the original source: https://www.frontiersin.org/articles/10.3389/fmicb.2018.00670/full

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Frontiers In Microbiology. 9 (APR): 670-

APA: González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M. (2018). Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species. Frontiers In Microbiology, 9(APR), 670-. DOI: 10.3389/fmicb.2018.00670

Article's DOI: 10.3389/fmicb.2018.00670

Entity: Universitat Rovira i Virgili

Journal publication year: 2018

First page: Article 670

Publication Type: Journal Publications