Zavaleta Vasni, Valderrama-Soto Diego, Saona Luis A, Minebois Romain, Querol Amparo, Cubillos Francisco A, Villarreal Pablo
Facultad de Química y Biología, Departamento de Biología, Universidad de Santiago de Chile, Santiago, 9170022, Chile.
ANID-Millennium Science Initiative-Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
Curr Res Food Sci. 2025 May 7;10:101070. doi: 10.1016/j.crfs.2025.101070. eCollection 2025.
The growing demand for more aromatized and complex fermented beverages has encouraged research into non-conventional yeasts that combine bio-flavor and reproducible fermentation profiles. In this study, we explore the use of the non-conventional yeast strain CBS2950 to ferment Synthetic Wine Must in single (SWM 60 and 180 mg/L YAN) and mixed (SWM 180 mg/L YAN) fermentations with the commercial strain EC1118. We identified that can tolerate high ethanol concentrations (10-12 % v/v) and antimicrobial compounds commonly used in wine, such as copper sulfate and potassium metabisulphite. Interestingly, efficiently ferments SWM, even at low nitrogen concentrations (60 mg/L YAN), generating a distinct sensory profile characterized by higher concentrations of isobutanol and ethyl ester, in contrast to that in . We analyzed the 's transcriptome after 16 h of fermentation, which remained stable when comparing 180 and 60 mg/L SWM YANs, while exhibited changes in the expression of 1,704 genes, many of them related with energy precursor metabolites, highlighting its sensitivity to low nitrogen conditions. We found that the two species could co-exist in mixed fermentation under different inoculum ratios (1:1 and 10:1) throughout the process. However, gene expression profiling revealed that was significantly impacted by the presence of , with a more significant number of genes differentially expressed than that observed under different nitrogen conditions in single-species fermentations. The different inoculum ratios tested yielded different aroma profiles, where a higher proportion of produced a broader range of aroma compounds. In conclusion, these results highlight the potential of in mixed fermentations by shaping the aroma compounds in wine, offering new possibilities for fermented beverages.
对更多芳香化和复杂发酵饮料的需求不断增长，这促使人们对结合生物风味和可重复发酵特性的非传统酵母展开研究。在本研究中，我们探索使用非传统酵母菌株CBS2950，在单一（60和180mg/L酵母可同化氮的合成葡萄汁）和与商业菌株EC1118混合（180mg/L酵母可同化氮的合成葡萄汁）发酵中发酵合成葡萄汁。我们发现该菌株能够耐受高乙醇浓度（10 - 12% v/v）以及葡萄酒中常用的抗菌化合物，如硫酸铜和焦亚硫酸钾。有趣的是，即使在低氮浓度（60mg/L酵母可同化氮）下，该菌株也能高效发酵合成葡萄汁，产生以异丁醇和乙酯浓度较高为特征的独特感官特征，这与商业菌株EC1118不同。我们在发酵16小时后分析了该菌株的转录组，当比较180和60mg/L合成葡萄汁酵母可同化氮时其保持稳定，而商业菌株EC1118则有1704个基因的表达发生变化，其中许多基因与能量前体代谢物有关，突出了其对低氮条件的敏感性。我们发现这两个物种在整个过程中可以在不同接种比例（1:1和10:1）的混合发酵中共存。然而，基因表达谱分析表明，商业菌株EC1118的存在对该菌株有显著影响，差异表达的基因数量比在单物种发酵中不同氮条件下观察到的更多。测试的不同接种比例产生了不同的香气特征，其中该菌株比例较高时产生的香气化合物范围更广。总之，这些结果突出了该菌株在混合发酵中通过塑造葡萄酒中的香气化合物的潜力，为发酵饮料提供了新的可能性。
