Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures

The growing interest of the winemaking industry on the use of non-Saccharomyces starters has prompted several studies about the physiological features of this diverse group of microorganisms. The fact that the proposed use of these new starters will almost invariably involve either simultaneous or s...

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Detalles Bibliográficos
Autores: Curiel, J.A. [0000-0002-0111-1437], Morales, P., Gonzalez, R. [0000-0001-7388-1660], Tronchoni, J. [0000-0001-9227-2713]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc68cdb750603269e80fda
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc68cdb750603269e80fda
Access Level:acceso abierto
Palabra clave:Biotic stress
Interspecific interaction
Mixed starter
Non-Saccharomyces
Wine fermentation
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spelling Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed culturesCuriel, J.A. [0000-0002-0111-1437]Morales, P.Gonzalez, R. [0000-0001-7388-1660]Tronchoni, J. [0000-0001-9227-2713]Biotic stressInterspecific interactionMixed starterNon-SaccharomycesWine fermentationThe growing interest of the winemaking industry on the use of non-Saccharomyces starters has prompted several studies about the physiological features of this diverse group of microorganisms. The fact that the proposed use of these new starters will almost invariably involve either simultaneous or sequential inoculation with Saccharomyces cerevisiae has also driven the attention to the potential biological interactions between different starters during wine fermentation. Our current understanding is that alternative yeast starters will affect wine features by both direct and indirect mechanisms (through metabolic or other types of interactions with S. cerevisiae). There are still few studies addressing the question of yeast-yeast interactions in winemaking by a transcriptomic approach. In a previous report, we revealed early responses of S. cerevisiae and Torulaspora delbrueckii to the presence of each other under anaerobic conditions, mainly the overexpression of genes related with sugar consumption and cell proliferation. We have now studied the response, under aerobic conditions, of S. cerevisiae to other two non-Saccharomyces species, Hanseniaspora uvarum and Candida sake, keeping T. delbrueckii as a reference; and always focusing on the early stages of the interaction. Results point to some common features of the way S. cerevisiae modifies its transcriptome in front of other yeast species, namely activation of glucose and nitrogen metabolism, being the later specific for aerobic conditions. © 2017 Curiel, Morales, Gonzalez and Tronchoni.2017info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc68cdb750603269e80fdareponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.3389/FMICB.2017.02121info:eu-repo/semantics/altIdentifier/wos/WOS:000414013300001info:eu-repo/semantics/altIdentifier/pissn/1664-302XDifferent non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures, 2017, vol. 8, núm. OCTinfo:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc68cdb750603269e80fda2026-06-14T12:47:17Z
dc.title.none.fl_str_mv Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
title Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
spellingShingle Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
Curiel, J.A. [0000-0002-0111-1437]
Biotic stress
Interspecific interaction
Mixed starter
Non-Saccharomyces
Wine fermentation
title_short Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
title_full Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
title_fullStr Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
title_full_unstemmed Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
title_sort Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
dc.creator.none.fl_str_mv Curiel, J.A. [0000-0002-0111-1437]
Morales, P.
Gonzalez, R. [0000-0001-7388-1660]
Tronchoni, J. [0000-0001-9227-2713]
author Curiel, J.A. [0000-0002-0111-1437]
author_facet Curiel, J.A. [0000-0002-0111-1437]
Morales, P.
Gonzalez, R. [0000-0001-7388-1660]
Tronchoni, J. [0000-0001-9227-2713]
author_role author
author2 Morales, P.
Gonzalez, R. [0000-0001-7388-1660]
Tronchoni, J. [0000-0001-9227-2713]
author2_role author
author
author
dc.subject.none.fl_str_mv Biotic stress
Interspecific interaction
Mixed starter
Non-Saccharomyces
Wine fermentation
topic Biotic stress
Interspecific interaction
Mixed starter
Non-Saccharomyces
Wine fermentation
description The growing interest of the winemaking industry on the use of non-Saccharomyces starters has prompted several studies about the physiological features of this diverse group of microorganisms. The fact that the proposed use of these new starters will almost invariably involve either simultaneous or sequential inoculation with Saccharomyces cerevisiae has also driven the attention to the potential biological interactions between different starters during wine fermentation. Our current understanding is that alternative yeast starters will affect wine features by both direct and indirect mechanisms (through metabolic or other types of interactions with S. cerevisiae). There are still few studies addressing the question of yeast-yeast interactions in winemaking by a transcriptomic approach. In a previous report, we revealed early responses of S. cerevisiae and Torulaspora delbrueckii to the presence of each other under anaerobic conditions, mainly the overexpression of genes related with sugar consumption and cell proliferation. We have now studied the response, under aerobic conditions, of S. cerevisiae to other two non-Saccharomyces species, Hanseniaspora uvarum and Candida sake, keeping T. delbrueckii as a reference; and always focusing on the early stages of the interaction. Results point to some common features of the way S. cerevisiae modifies its transcriptome in front of other yeast species, namely activation of glucose and nitrogen metabolism, being the later specific for aerobic conditions. © 2017 Curiel, Morales, Gonzalez and Tronchoni.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc68cdb750603269e80fda
url https://investigacion.unirioja.es/documentos/5bbc68cdb750603269e80fda
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/FMICB.2017.02121
info:eu-repo/semantics/altIdentifier/wos/WOS:000414013300001
info:eu-repo/semantics/altIdentifier/pissn/1664-302X
Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures, 2017, vol. 8, núm. OCT
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
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