Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

Bely, Marina; Stoeckle, Philippe; Masneuf‐Pomarède, Isabelle; Dubourdieu, Denis

doi:10.1016/j.ijfoodmicro.2007.12.023

Cited by 326 publications

(279 citation statements)

References 37 publications

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“…The distillery strains were separated from beer and wine strains on the basis of Pdc1p-4854, an isoform associated to the main AF metabolites (ethanol, acetate, glycerol concentration per cell). Wine and beer strains have been specifically selected to lower acetate production that is responsible for a well-known off-flavor, the vinegar taste (83), whereas this feature is less important for distilling yeasts. This could explain why winemakers and brewers' selection significantly lowered this isoform.…”

Section: Discussionmentioning

confidence: 99%

Linking Post-Translational Modifications and Variation of Phenotypic Traits

Albertin

Marullo

Bely

et al. 2013

Molecular & Cellular Proteomics

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Enzymes can be post-translationally modified, leading to isoforms with different properties. The phenotypic consequences of the quantitative variability of isoforms have never been studied. We used quantitative proteomics to dissect the relationships between the abundances of the enzymes and isoforms of alcoholic fermentation, metabolic traits, and growth-related traits in Saccharomyces cerevisiae. Although the enzymatic pool allocated to the fermentation proteome was constant over the culture media and the strains considered, there was variation in abundance of individual enzymes and sometimes much more of their isoforms, which suggests the existence of selective constraints on total protein abundance and trade-offs between isoforms. Variations in abundance of some isoforms were significantly associated to metabolic traits and growth-related traits. In particular, cell size and maximum population size were highly correlated to the degree of N-terminal acetylation of the alcohol dehydrogenase. The fermentation proteome was found to be shaped by human selection, through the differential targeting of a few isoforms for each food-processing origin of strains. These results highlight the importance of posttranslational modifications in the diversity of metabolic and life-history traits. Molecular & Cellular Proteomics 12: 10.1074/mcp.M112.024349, 720 -735, 2013.The key problem in understanding genotype-phenotype relationships is the complexity arising from multiple levels of cellular functioning. Among them, metabolic networks involve series of interconnected chemical reactions catalyzed by enzymes, allowing the transformation of input substrates into intermediate or final metabolites. These networks play an essential role in an organism's growth, reproduction, and ability to maintain cell integrity and to respond to environmental changes (1, 2). The metabolic fluxes, as well as the metabolite concentrations, are governed by the activity of the enzymes, which depends on three types of factors: kinetic parameters, enzyme abundance, and activation state of the enzyme. The kinetic parameters are determined by the sequence and the three-dimensional structure of the protein (3). The abundance of the enzymes is the result of numerous molecular processes taking place from the transcriptional to the translational level, including epigenetic modifications of the DNA and chromatin (4), transcriptional regulation by transcription factors (5), mRNA capping and splicing and small RNA regulation (6), protein turnover (7), etc. The enzyme activation state is primarily because of post-translational modifications of the native protein, themselves highly regulated (8, 9). Other mechanisms involved in enzyme activity are proteinprotein interactions and allosteric regulation, such mechanisms being sometimes mediated through post-translational modifications (10, 11). The resulting isoforms can display differences in activity, affinity for partners (protein or effectors), and stability (12). The most studied modification is the reversibl...

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Section: Discussionmentioning

confidence: 99%

Linking Post-Translational Modifications and Variation of Phenotypic Traits

Albertin

Marullo

Bely

et al. 2013

Molecular & Cellular Proteomics

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“…This is the first report of the effect of killer yeasts on wine-relevant LAB and the first report of the inhibitory effect of a S. cerevisiae killer strain on bacteria. The literature has extensively reported studies about the use of simultaneous and sequential starter cultures of Saccharomyces and non-Saccharomyces strains in order to improve the wine flavor and avoid the excessive production of aroma compounds [8,17,18]. In contrast, this work propose the use a combination of a S. cerevisiae killer strain with remarkable enological properties as Cf8 [7] and a potent non-Saccharomyces killer strain to optimize their inhibitory activity against wine relevant spoilage microorganisms during the fermentation.…”

Section: Inhibitory Effect On Wine Labmentioning

confidence: 99%

Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine

Ullivarri

Mendoza

Raya

2014

BIO Web of Conferences

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Abstract. During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts called non-Saccharomyces as well as different species of lactic acid bacteria (LAB) are also present. Then, one strategy to prevent or reduce microbial contamination during the winemaking process is the use of killer yeasts. The aim of this study was to evaluate the killer activity (KA) of autochthonous yeasts from Northwest region of Argentine (S. cerevisiae Cf8 and Wickerhamomyces anomalus Cf20) on spoilage yeasts and in LAB of the wine. The KA was evaluated using cell-free supernatants obtained from pure and mixed cultures of strains Cf8-Cf20. S. cerevisiae Cf8 showed a growth reduction between 7 and 48% on D. anomala BDa15, P. membranifaciens BPm481 and Z. bailii Bzb317 while W. anomalus Cf20 exhibited KA of 20, 61, 91 and 92% against B. bruxellensis Ld1, D. anomala BDa15, P. membranifaciens BPm481 and P. guilliermondii Cd6, respectively. Killer mixed supernatants showed growth inhibition similar to strain Cf20. Screening against LAB showed that both killer toxins were able to inhibit the growth of L. hilgardii 5w as well as to reduce a 16-31% histamine production by this LAB strain. These results confirm the potential of autochthonous killer yeasts as biocontrol agents in winemaking process. The mixed culture S. cerevisiae Cf8-W. anomalus Cf20 presented a wide range of KA on spoilage yeasts as well as on L. hilgardii. Therefore, the use of killer yeasts as starter cultures would allow producing wines with controlled quality.

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“…En la actualidad se ha confirmado la viabilidad de esta estrategia para reducir la acidez volátil mediante el empleo de cultivos mixtos de T. delbrueckii y S. cerevisiae, tanto con inoculación conjunta como secuencial. En concreto se demostró que este cultivo mixto en una proporción de inóculo 20:1 redujo un 53% la acidez volátil y un 60% el acetaldehído, con respecto a cultivos puros de S. cerevisiae (Bely et al, 2008). También en este contexto, la desacidificación biológica de mostos y/o vinos mediante la reducción del contenido en ácido málico puede alcanzarse mediante la inoculación secuencial de Schizosaccharomyces pombe y S. cerevisiae (Snow y Gallender, 1979;Satyanarayana et al, 1988).…”

Section: Cultivos Iniciadores Mixtos En Vinificaciónunclassified

“…In this context, studies have proposed Candida stellata to enhance glycerol content (Soden et al, 2000) and Torulaspora delbrueckii, in combination with S. cerevisiae, to improve the analytical profile of sweet wines (Bely et al, 2008). Similarly, geraniol concentration was increased in Muscat wines by using a mixed culture with…”

Section: Ester Production In Winementioning

confidence: 99%

“…Mixed fermentations were initially proposed as a way of simulating spontaneous fermentations to confer greater complexity to final wine (Herraiz et al, 1990;Zironi et al, 1993). The combined use of S. cerevisiae and non-Saccharomyces yeasts has also been proposed to increase or decrease a specific wine compound such as glycerol Toro and Vazquez, 2002) or acetic acid (Bely et al, 2008). The increase of specific volatile compounds to improve wine aroma such as geraniol (García et al, 2002), varietal thiols (Anfang et al, 2009) and acetate esters (Rojas et al, 2003;Moreira et al, 2008) can be also achieved through the use of selected mixed cultures.…”

Section: Introductionmentioning

confidence: 99%

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Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos

Garrido¹

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Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

Cited by 326 publications

References 37 publications

Linking Post-Translational Modifications and Variation of Phenotypic Traits

Linking Post-Translational Modifications and Variation of Phenotypic Traits

Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine

Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos

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