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…

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Read More

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements.

Read More

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More

Unveiling a hidden link: does time hold the key to altered spectral signatures of grapevines under drought?

Remote sensing technology captures spectral data beyond the visible range, making it useful for monitoring plant stress. Vis-NIR (Visible-Near Infrared) spectroscopy (400-1000 nm) is commonly used to indirectly assess plant status during drought. One example is the widespread use of normalized difference vegetation index (NDVI) that is strongly linked to green biomass. However, a knowledge gap exists regarding the applicability of this method to all the drought conditions and if it is a direct correlation to the water status of the plant.

Read More