González Beatriz, Vázquez Jennifer, Cullen Paul J, Mas Albert, Beltran Gemma, Torija María-Jesús
Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain.
Department of Biological Sciences, University at Buffalo, Buffalo, NY, United States.
Front Microbiol. 2018 Apr 11;9:670. doi: 10.3389/fmicb.2018.00670. eCollection 2018.
Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non- wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non- strains. The effects of the aromatic alcohols were observed at concentrations commonly found in wines, suggesting a possible role in microbial interaction during wine fermentation. Additionally, we demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability. Some of these compounds showed strain-specific effects. These findings add to the understanding of the fermentation process and illustrate the diversity of metabolic communication that may occur among related species during metabolic processes.
酵母在酒精发酵过程中会分泌多种化合物，这些化合物会影响酵母的生长速率和发育过程，如丝状生长。在芳香族氨基酸代谢过程中会产生几种化合物，包括芳香醇、血清素、褪黑素和色胺。我们评估了这些化合物对16种不同葡萄酒酵母生长参数的影响，其中包括非葡萄酒酵母菌株，此前这些化合物对它们的影响尚未明确界定。血清素、色胺和对羟基苯乙醇对酵母生长有负面影响，而苯乙醇和酪醇则对非葡萄酒酵母菌株有特异性影响。在葡萄酒中常见的浓度下观察到了芳香醇的影响，这表明它们在葡萄酒发酵过程中的微生物相互作用中可能发挥作用。此外，我们证明芳香醇和乙醇能够以依赖营养物质可用性的方式影响侵袭性生长和假菌丝生长。其中一些化合物表现出菌株特异性效应。这些发现有助于增进对发酵过程的理解，并说明了在代谢过程中相关物种之间可能发生的代谢通讯的多样性。
