Journal article published in Journal of Applied Microbiology, volume 135, pp. lxae085.

Authors: Vasileios Englezos, Paola Di Gianvito, Gabriele Serafino, Simone Giacosa, Cocolin Luca and Kalliopi Rantsiou.

Abstract

Aims: Yeast interactions have a key role in the definition of the chemical profile of the wines. For this reason, winemakers are increasingly interested in mixed fermentations, employing Saccharomyces cerevisiae and non-Saccharomyces strains. However, the outcome of mixed fermentations is often contradictory because there is a great variability among strains within species. Previously, it was demonstrated that the loss of culturability of Starmerella bacillaris in mixed fermentations with S. cerevisiae was due to the physical contact between cells. Therefore, to further explore previous observations, the interaction mechanisms among different strains of Starm. bacillaris and S. cerevisiae during mixed fermentations were investigated. Methods and results: Fermentations were conducted under conditions that allow physical contact between cells (flasks) but also using a double-compartment fermentation system in which cells of both species were kept separate. The role of competition for nutrients and antimicrobial compounds production on yeast–yeast interaction mechanisms was also investigated. Three Starm. bacillaris and three S. cerevisiae strains were used to investigate if interaction mechanisms are modulated in a strain-specific way. Both species populations were affected by physical contact, particularly Starm. bacillaris that lost its culturability during fermentation. In addition, loss of culturability of Starm. bacillaris strains was observed earlier in flasks than in the double-compartment system. The phenomena observed occurred in a strain couple-dependent way. Starm. bacillaris disappearance seemed to be independent of nutrient depletion or the presence of inhibitory compounds (which were not measured in this study). Conclusion: Overall, the results of the present study reveal that cell-to-cell contact plays a role in the early death of non-Saccharomyces but the extent to which it is observed depends greatly on the Starm. bacillaris/S. cerevisiae strains tested.

Key words non-Saccharomyces, Starmerella bacillaris, mixed cultures, yeast–yeast interactions, cell-to-cell contact

BibTeX entry: click to show

@article{
	2318_2012450,
	url = {https://hdl.handle.net/2318/2012450},
	author = {Englezos, Vasileios and Di Gianvito, Paola and Serafino, Gabriele and Giacosa, Simone and Cocolin Luca and Rantsiou, Kalliopi},
	title = {Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations},
	year = {2024},
	journal = {Journal of Applied Microbiology},
	volume = {135},
	abstract = {Aims: Yeast interactions have a key role in the definition of the chemical profile of the wines. For this reason, winemakers are increasingly interested in mixed fermentations, employing Saccharomyces cerevisiae and non-Saccharomyces strains. However, the outcome of mixed fermentations is often contradictory because there is a great variability among strains within species. Previously, it was demonstrated that the loss of culturability of Starmerella bacillaris in mixed fermentations with S. cerevisiae was due to the physical contact between cells. Therefore, to further explore previous observations, the interaction mechanisms among different strains of Starm. bacillaris and S. cerevisiae during mixed fermentations were investigated.
Methods and results: Fermentations were conducted under conditions that allow physical contact between cells (flasks) but also using a double-compartment fermentation system in which cells of both species were kept separate. The role of competition for nutrients and antimicrobial compounds production on yeast–yeast interaction mechanisms was also investigated. Three Starm. bacillaris and three S. cerevisiae strains were used to investigate if interaction mechanisms are modulated in a strain-specific way. Both species populations were affected by physical contact, particularly Starm. bacillaris that lost its culturability during fermentation. In addition, loss of culturability of Starm. bacillaris strains was observed earlier in flasks than in the double-compartment system. The phenomena observed occurred in a strain couple-dependent way. Starm. bacillaris disappearance seemed to be independent of nutrient depletion or the presence of inhibitory compounds (which were not measured in this study).
Conclusion: Overall, the results of the present study reveal that cell-to-cell contact plays a role in the early death of non-Saccharomyces but the extent to which it is observed depends greatly on the Starm. bacillaris/S. cerevisiae strains tested.},
	keywords = {non-Saccharomyces, Starmerella bacillaris, mixed cultures, yeast–yeast interactions, cell-to-cell contact},
	doi = {10.1093/jambio/lxae085},
	pages = {lxae085},
}

Publication availability