Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must
The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile comp...
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Published in | Beverages (Basel) Vol. 9; no. 3; p. 81 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
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MDPI AG
01.09.2023
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Abstract | The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions. |
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AbstractList | The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions. The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (−14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions. Cet article décrit un jeu de données protéomiques produites à partir de plantes de tournesol soumises ou non à un déficit hydrique. Vingt-quatre génotypes incluant des lignées pures et leurs hybrides ont été sélectionnés pour représenter la diversité génétique des tournesols cultivés. Les plantes ont été cultivées en pots sur la plateforme Heliaphen de phénotypage à haut débit et le déficit hydrique a été appliqué à un stade végétatif. Nous présentons l’identification de 3062 protéines et la quantification de 1211 d’entre elles dans les feuilles des vingt-quatre génotypes cultivés dans les deux conditions d’arrosage. Ces données permettent d’étudier l’effet des variations génétiques et du déficit hydrique sur le protéome. Elles sont une ressource intéressante pour la communauté, permettant d’étudier l’adaptation des plantes cultivées à la sécheresse et les bases moléculaires de l’hétérosis. |
Author | Zivy, Michel Bely, Marina Chasseriaud, Laura Blein-Nicolas, Mélisande Balliau, Thierry Coulon, Joana Albertin, Warren |
Author_xml | – sequence: 1 givenname: Laura surname: Chasseriaud fullname: Chasseriaud, Laura – sequence: 2 givenname: Warren orcidid: 0000-0002-7385-9882 surname: Albertin fullname: Albertin, Warren – sequence: 3 givenname: Mélisande surname: Blein-Nicolas fullname: Blein-Nicolas, Mélisande – sequence: 4 givenname: Thierry surname: Balliau fullname: Balliau, Thierry – sequence: 5 givenname: Michel surname: Zivy fullname: Zivy, Michel – sequence: 6 givenname: Joana orcidid: 0000-0001-5098-7972 surname: Coulon fullname: Coulon, Joana – sequence: 7 givenname: Marina surname: Bely fullname: Bely, Marina |
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SubjectTerms | Biochemistry, Molecular Biology Catalase Cell culture Cell growth Cellulose acetate cell–cell contact Contact stresses Electron transport Esters Ethanol Fermentation Genetics Genomics Glucose Inoculation Life Sciences Membrane reactors Mixed culture Molecular interactions Molecular Networks Musts Oxidative stress Plant breeding Plants genetics Proteins proteomic Proteomics Quantitative Methods Saccharomyces cerevisiae Separation Species Starters thiols Thioredoxin Torulaspora delbrueckii Vegetal Biology wine Wines Yeast yeast association Yeasts |
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Title | Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must |
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