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…

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. In each condition, the same two wines were blind tasted: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay.

Read More

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More

Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption.

Read More