Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Logroño, La Rioja, Spain.
Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Granada, Andalucía, Spain.
Food Microbiol. 2021 Apr;94:103670. doi: 10.1016/j.fm.2020.103670. Epub 2020 Oct 31.
The use of non-Saccharomyces species as starter cultures together with Saccharomyces cerevisiae is becoming a common practice in the oenological industry to produce wines that respond to new market demands. In this context, microbial interactions with these non-Saccharomyces species must be considered for a rational design of yeast starter combinations. Previously, transcriptional responses of S. cerevisiae to short-term co-cultivation with Torulaspora delbrueckii, Candida sake, or Hanseniaspora uvarum was compared. An activation of sugar consumption and glycolysis, membrane and cell wall biogenesis, and nitrogen utilization was observed, suggesting a metabolic boost of S. cerevisiae in response to competing yeasts. In the present study, the transcription profile of S. cerevisiae was analyzed after 3 h of cell contact with Metschnikowia pulcherrima. Results show an over-expression of the gluco-fermentative pathway much stronger than with the other species. Moreover, a great repression of the respiration pathway has been found in response to Metschnikowia. Our hypothesis is that there is a direct interaction stress response (DISR) between S. cerevisiae and the other yeast species that, under excess sugar conditions, induces transcription of the hexose transporters, triggering glucose flow to fermentation and inhibiting respiration, leading to an increase in both, metabolic flow and population dynamics.
将非酿酒酵母与酿酒酵母一起用作起始培养物在葡萄酒酿造行业中越来越普遍，以生产满足新市场需求的葡萄酒。在这种情况下，必须考虑微生物与这些非酿酒酵母之间的相互作用，以便合理设计酵母起始组合。此前，曾比较了酿酒酵母与德巴利接合酵母、清酒假丝酵母或汉逊德巴利酵母短期共培养时的转录响应。观察到糖消耗和糖酵解、膜和细胞壁生物发生以及氮利用的激活，这表明酿酒酵母对竞争酵母的反应是一种代谢促进作用。在本研究中，分析了酿酒酵母与美丽球拟酵母接触 3 小时后的转录谱。结果表明，葡糖发酵途径的表达水平比与其他物种共培养时更高。此外，还发现呼吸途径受到了强烈的抑制。我们的假设是，酿酒酵母和其他酵母之间存在直接相互作用应激反应（DISR），在过量糖条件下，该反应会诱导己糖转运蛋白的转录，从而触发葡萄糖向发酵的流动并抑制呼吸作用，导致代谢流和种群动态的增加。
