Ruiz Javier, de Celis Miguel, de Toro María, Mendes-Ferreira Ana, Rauhut Doris, Santos Antonio, Belda Ignacio
Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain.
Plataforma de Genómica y Bioinformática, Centro de Investigación Biomédica de La Rioja (CIBIR), Logroño, Spain.
Food Res Int. 2020 Nov;137:109663. doi: 10.1016/j.foodres.2020.109663. Epub 2020 Sep 18.
Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production. Here, we describe the effect of high ammonium doses in Saccharomyces cerevisiae fermentation performance and wine properties, and how it is affected by yeast co-inoculation in mixed (S. cerevisiae + Torulaspora delbrueckii) fermentations. In addition, an RNA-seq analysis allowed us to study the S. cerevisiae transcriptional response to ammonium nutrition and yeast interaction, demonstrating that T. delbrueckii presence affects the global S. cerevisiae transcriptional response, reducing ammonium effects at both phenotypic -fermentation kinetics and metabolite production- and transcriptional levels, under experimental conditions.
葡萄汁中的氮含量对发酵性能和葡萄酒代谢产物的产生有强烈影响。由于氮是大多数葡萄汁中的限制营养素，补充氮是一种常见做法，可确保发酵过程中酵母的生长。然而，首选的氮源（如铵）会抑制与替代氮源消耗相关的基因，这些基因通常参与芳香化合物的产生。在此，我们描述了高剂量铵对酿酒酵母发酵性能和葡萄酒特性的影响，以及在混合（酿酒酵母 + 戴尔布有孢圆酵母）发酵中酵母共接种如何影响这种影响。此外，RNA测序分析使我们能够研究酿酒酵母对铵营养和酵母相互作用的转录反应，表明在实验条件下，戴尔布有孢圆酵母的存在会影响酿酒酵母的整体转录反应，在表型（发酵动力学和代谢产物产生）和转录水平上降低铵的影响。
