| Title: | Exploring yeast interactions through metabolic profiling |
| Author(s): | Roullier-Gall C; David V; Hemmler D; Schmitt-Kopplin P; Alexandre H; |
| Address: | "UMR PAM Universite de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France. chloe.roullier-gall@u-bourgogne.fr. UMR PAM Universite de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France. Comprehensive Foodomics Platform, Technische Universitat Munchen, Freising, Germany. Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum Munchen, Neuherberg, Germany" |
| DOI: | 10.1038/s41598-020-63182-6 |
| ISSN/ISBN: | 2045-2322 (Electronic) 2045-2322 (Linking) |
| Abstract: | "As a complex microbial ecosystem, wine is a particularly interesting model for studying interactions between microorganisms as fermentation can be done by microbial consortia, a unique strain or mixed culture. The effect of a specific yeast strain on its environments is unique and characterized by its metabolites and their concentration. With its great resolution and excellent mass accuracy, ultrahigh resolution mass spectrometry (uHRMS) is the perfect tool to analyze the yeast metabolome at the end of alcoholic fermentation. This work reports the change in wine chemical composition from pure and mixed culture fermentation with Lachancea thermotolerans, Starmerella bacillaris, Metschnikowia pulcherrima and S. cerevisiae. We could clearly differentiate wines according to the yeast strain used in single cultures and markers, which reflect important differences between the yeast species, were extracted and annotated. Moreover, uHRMS revealed underlining intra species metabolomics differences, showing differences at the strain level between the two Starmerella bacillaris. Non volatile metabolomics analysis of single and sequential fermentations confirmed that mixed fermentations lead to a different composition. Distinct metabolites appeared in wines from sequential fermentation compared to single fermentation. This suggests that interactions between yeasts are not neutral" |
| Keywords: | Alcohols/metabolism *Fermentation *Metabolome Microbiota Saccharomycetales/*metabolism Volatile Organic Compounds/metabolism Wine/*microbiology/standards; |
| Notes: | "MedlineRoullier-Gall, C David, V Hemmler, D Schmitt-Kopplin, P Alexandre, H eng Research Support, Non-U.S. Gov't England 2020/04/10 Sci Rep. 2020 Apr 8; 10(1):6073. doi: 10.1038/s41598-020-63182-6" |
