Comprehensive Real-Time Analysis of the Yeast Volatilome

Abstract

While yeast is one of the most studied organisms, its intricate biology remains to be fully mapped and understood. This is especially the case when it comes to capture rapid, in vivo fluctuations of metabolite levels. Secondary electrospray ionization-high resolution mass spectrometry SESI-HRMS is introduced here as a sensitive and noninvasive analytical technique for online monitoring of microbial metabolic activity. The power of this technique is exemplarily shown for baker’s yeast fermentation, for which the time-resolved abundance of about 300 metabolites is demonstrated. The results suggest that a large number of metabolites produced by yeast from glucose neither are reported in the literature nor are their biochemical origins deciphered. With the technique demonstrated here, researchers interested in distant disciplines such as yeast physiology and food quality will gain new insights into the biochemical capability of this simple eukaryote.

Yeast–Yeast Interactions: Mechanisms, Methodologies and Impact on Composition

“…In addition, they highlighted that part of the metabolite composition disappeared at the end of fermentation, suggesting that metabolic changes of co-culture occur after the death of the non-Saccharomyces yeasts [121]. It also appears that at different sampling times, the diversity and concentration of metabolites is very different compared to previous works on single culture [124,125]. These works highlighted that sampling time is an essential point for understanding interaction phenomena.…”

Application of Volatilome Analysis to the Diagnosis of Mycobacteria Infection in Livestock

“…Analysis of volatile organic compounds (VOCs) is an emerging research area in both human and veterinary medicine (1), which allows a non-invasive, fast, and economic diagnosis as well as identification of new biomarkers as alternative to current diagnostic techniques (2). VOCs are defined as a sub-category of small molecular mass substances within metabolites, which are characterized by its low boiling point and high vapor pressure (3,4). VOCs are produced into the environment, allowing a direct measuring in the gas phase and offering a minimum sample handling, a non-invasive monitoring, and an easier sampling compared with other metabolites which have to be extracted from biological samples (5,6).…”

Yeast Smell Like What They Eat: Analysis of Volatile Organic Compounds of Malassezia furfur in Growth Media Supplemented with Different Lipids

“…As they can be easily collected, fungal volatile organic compounds (VOCs) are one of the means to assess the metabolic profiles of fungi related to certain diseases [23,24,25,26,27,28,29]. Furthermore, they can be used to relatively quickly monitor static or dynamic metabolic changes [27,30,31,32]. Other important uses of fungal VOCs include biotechnological processes [30,33,34], signalling of ecological communication between different species [31,35], and obtaining information about fungal development [36,37].…”