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Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations.
Englezos, Vasileios; Di Gianvito, Paola; Serafino, Gabriele; Giacosa, Simone; Cocolin, Luca; Rantsiou, Kalliopi.
Afiliación
  • Englezos V; Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
  • Di Gianvito P; Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
  • Serafino G; Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
  • Giacosa S; Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
  • Cocolin L; Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
  • Rantsiou K; Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
J Appl Microbiol ; 135(4)2024 Apr 01.
Article en En | MEDLINE | ID: mdl-38549426
ABSTRACT

AIMS:

Yeast interactions have a key role in the definition of the chemical profile of the wines. For this reason, winemakers are increasingly interested in mixed fermentations, employing Saccharomyces cerevisiae and non-Saccharomyces strains. However, the outcome of mixed fermentations is often contradictory because there is a great variability among strains within species. Previously, it was demonstrated that the loss of culturability of Starmerella bacillaris in mixed fermentations with S. cerevisiae was due to the physical contact between cells. Therefore, to further explore previous observations, the interaction mechanisms among different strains of Starm. bacillaris and S. cerevisiae during mixed fermentations were investigated. METHODS AND

RESULTS:

Fermentations were conducted under conditions that allow physical contact between cells (flasks) but also using a double-compartment fermentation system in which cells of both species were kept separate. The role of competition for nutrients and antimicrobial compounds production on yeast-yeast interaction mechanisms was also investigated. Three Starm. bacillaris and three S. cerevisiae strains were used to investigate if interaction mechanisms are modulated in a strain-specific way. Both species populations were affected by physical contact, particularly Starm. bacillaris that lost its culturability during fermentation. In addition, loss of culturability of Starm. bacillaris strains was observed earlier in flasks than in the double-compartment system. The phenomena observed occurred in a strain couple-dependent way. Starm. bacillaris disappearance seemed to be independent of nutrient depletion or the presence of inhibitory compounds (which were not measured in this study).

CONCLUSION:

Overall, the results of the present study reveal that cell-to-cell contact plays a role in the early death of non-Saccharomyces but the extent to which it is observed depends greatly on the Starm. bacillaris/S. cerevisiae strains tested.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vino / Saccharomycetales Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vino / Saccharomycetales Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Reino Unido