Autor según el artículo: González B., Vázquez J., Cullen P., Mas A., Beltran G., Torija M.

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús

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

Resumen: © 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.

Áreas temáticas: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 1664302X

Direcció de correo del autor: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat

Identificador del autor: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X

Fecha de alta del registro: 2023-02-18

Volumen de revista: 9

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.frontiersin.org/articles/10.3389/fmicb.2018.00670/full

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Frontiers In Microbiology. 9 (APR): 670-

Referencia de l'ítem segons les normes 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

DOI del artículo: 10.3389/fmicb.2018.00670

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2018

Página inicial: Article 670

Tipo de publicación: Journal Publications