terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Can yeast cells sense other yeasts beyond competition interactions?

Can yeast cells sense other yeasts beyond competition interactions?

Abstract

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species. We tested the hypothesis that extracellular vesicles (EVs) play a role as mediators in these interactions. For this purpose, we exposed S. cerevisiae cultures to EVs from Metschnikowia pulcherrima. Through RNAseq, we evaluated the impact of these EVs on the physiology of S. cerevisiae, comparing the results with the response of S. cerevisiae to metabolically active M. pulcherrima cells under identical conditions. The analysis revealed a significant overlap in the transcriptional responses induced in S. cerevisiae by both M. pulcherrima cells and EVs. Notably, both stimuli upregulated the genes related to glycolysis and ribosomal activity, while repressing autophagic genes. These findings provide evidence that S. cerevisiae actively responds to competing species under conditions resembling those found in winemaking. Furthermore, it offers experimental support for the hypothesis that EVs take part in interspecies recognition.

Acknowledgements: This work was funded by the Spanish Government through grant PID2019-105159RB-I00 funded by MCIN/AEI/10.13039/501100011033, grant BES-2016-077557, and grant PRE2020-093420 funded by MCIN/AEI/10.13039/501100011033 and by “ESF Investing in your future” (training contracts for AM and MM).

References:

1)  Curiel, J.A., Morales, P., Gonzalez, R., Tronchoni, J., 2017. Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures. Front. Microbiol. 8, 2121. https://doi.org/10.3389/fmicb.2017.02121.

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Miguel Mejías Ortiz1*, Ana Mencher1, Jordi Tronchoni2, Ramon Gonzalez1, Pilar Morales1

1Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Logroño, La Rioja, Spain
2Universidad Internacional de Valencia, Valencia, Spain

Contact the author*

Keywords

extracellular vesicles, yeast interactions, transcriptomics, winemaking

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Read More

Characterization of a Sémillon clonal population: exploring genetic diversity, metabolomic profiles, and phenotypic variations

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

Read More

Mycorrhizal symbiosis modulates flavonoid and amino acid profiles in grapes of Tempranillo and Cabernet Sauvignon 

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes.

Read More

Advancing grapevine science through genomic research

The seminar will examine the complexities and prospects of genomic research on Vitis species, characterize by exceptionally high heterozygosity and common interspecific gene flow. The seminar will showcase case studies highlighting the critical role of diploid genome references in grape research, specifically in areas such as aroma development, disease resistance, and domestication traits. It will also address the emerging focus on pangenomes within the Vitis genus, particularly in the context of genetic studies on naturally interbreeding populations.

Read More