Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos, km 6, Logroño, La Rioja, 26071, Spain.
Universidad Pablo de Olavide, Sevilla, Spain.
Microb Biotechnol. 2020 Sep;13(5):1581-1596. doi: 10.1111/1751-7915.13614. Epub 2020 Jun 23.
In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV-enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell-wall-related proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV-enriched fractions was the enzyme exo-1,3-β-glucanase. However, this protein was not involved in the here-observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.
在酿酒过程中，使用替代酵母起始物的做法越来越流行。它们有助于增加葡萄酒感官特征的多样性和复杂性，通常与酿酒酵母（Saccharomyces cerevisiae）一起使用，以确保完全发酵。这种做法引起了人们对不同酿酒酵母之间相互作用的关注，这些相互作用在自发和传统发酵或葡萄园里也同样存在。尽管已经描述了几种相互作用，并且提出了一些机制，但尚未考虑细胞外囊泡（EVs）的可能参与。这项工作描述了六种葡萄酒酵母（酿酒酵母、德巴利接合酵母、耐热酒香酵母、葡萄汁有孢汉逊酵母、清酒酵母和美丽球拟酵母）在合成葡萄汁中产生 EVs 的情况。对酿酒酵母和德巴利接合酵母 EV 富集部分的蛋白质组分析显示，糖酵解酶和细胞壁相关蛋白得到了富集。在酿酒酵母、德巴利接合酵母和耐热酒香酵母 EV 富集部分中发现的最丰富的蛋白质是外切-1,3-β-葡聚糖酶。然而，这种蛋白质并未参与此处观察到的德巴利接合酵母胞外部分对其他酵母生长的负面影响。这些发现表明，EVs 可能在葡萄酒发酵过程中和葡萄酒酵母生物学的其他方面的真菌相互作用中发挥作用。
