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…

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.

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 extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.

Read More

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Read More

Moderate wine consumption – part of a balanced diet or a health risk?

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

Read More