Articles producció científica> Bioquímica i Biotecnologia

The interaction between Saccharomyces cerevisiae and non-Saccharomyces yeast during alcoholic fermentation is species and strain specific

  • Dades identificatives

    Identificador: PC:1494
    Autors:
    Albert MasChunxiao WangBraulio Esteve-Zarzoso
    Resum:
    DOI: 10.3389/fmicb.2016.00502
  • Altres:

    Autor segons l'article: Albert Mas; Chunxiao Wang; Braulio Esteve-Zarzoso
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: MAS BARON, ALBERTO; Chunxiao Wang; ESTEVE ZARZOSO, BRAULIO
    Paraules clau: Contact-dependent interaction Culturability loss Wine
    Resum: The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation. Interaction was followed in mixed fermentations with 1:1 inoculation of S. cerevisiae and ten non-Saccharomyces strains. Starmerella bacillaris, and Torulaspora delbrueckii indicated longer coexistence in mixed fermentations compared with Hanseniaspora uvarum and Metschnikowia pulcherrima. Strain differences in culturability and nutrient consumption (glucose, alanine, ammonium, arginine, or glutamine) were found within each species in mixed fermentation with S. cerevisiae. The interaction was further analyzed using cell-free supernatant from S. cerevisiae and synthetic media mimicking both single fermentations with S. cerevisiae and using mixed fermentations with the corresponding non-Saccharomyces species. Cell-free S. cerevisiae supernatants induced faster culturability loss than synthetic media corresponding to the same fermentation stage. This demonstrated that some metabolites produced by S. cerevisiae played the main role in the decreased culturability of the other non-Saccharomyces yeasts. However, changes in the concentrations of main metabolites had also an effect. Culturability differences were observed among species and strains in culture assays and thus showed distinct tolerance to S. cerevisiae metabolites and fermentation environment. Viability kit and recovery analyses on non-culturable cells verified the existence of viable but not-culturable status. These findings are discussed in the context of interaction between non-Saccharomyces and S. cerevisiae.
    Grup de recerca: Biotecnologia Enològica
    Àrees temàtiques: Enologia Enología Oenology
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1664-302X
    Identificador de l'autor: 0000-0002-0763-1679; n/a; 0000-0001-6467-7086
    Data d'alta del registre: 2016-05-23
    Volum de revista: 7
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.frontiersin.org/articles/10.3389/fmicb.2016.00502/full
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.3389/fmicb.2016.00502
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Pàgina inicial: Article number 502
    Tipus de publicació: Article Artículo Article
  • Paraules clau:

    Vi
    Saccharomyces
    Vi -- Fermentació
    Contact-dependent interaction
    Culturability loss
    Wine
    Enologia
    Enología
    Oenology
    1664-302X
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