Nature is harnessed since ancient
times to fulfill human needs,
and yeast culture has been mastered for bakery, brewery, or the preparation
of beverages. In this context, the two recently discovered yeast species Starmerella reginensis and Starmerella
kourouensis, belonging to a genus related to fermentative
activities in the literature, were explored via untargeted metabolomics
approaches. Ultrahigh-performance liquid chromatography hyphenated
with tandem mass spectrometry and a deep investigation of molecular
networks and spectral data allowed the annotation of, respectively,
439 and 513 metabolites for S. reginensis and S. kourouensis, with approximatively
30% compound annotations and 40% chemical class annotations for both
yeast strains. These analyses and Fourier transform ion cyclotron
resonance mass spectrometry accurate metabolic profiles unveiled a
rich content of alkaloids, lipids, amino acids, and terpenoids for S. reginensis. S. kourouensis presents a similar profile with more sulfated compounds. In short,
these results enrich the current knowledge about Starmerella yeast secondary metabolites and reveal their significant structural
diversity of small molecules.
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