Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines
| Autor: | Soon A. Lee, Bruno Fedrizzi, Peter Morrison-Whittle, Matthew R. Goddard |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Microbiology (medical) 030106 microbiology lcsh:QR1-502 Microbial metabolism co-evolution microbial interactions Microbiology lcsh:Microbiology metabolite analysis 03 medical and health sciences wine yeast Food science Aroma Flavor Coevolution Original Research Wine biology Reproductive success C182 Evolution food and beverages biology.organism_classification co-culture Yeast C510 Applied Microbiology Yeast in winemaking 030104 developmental biology |
| Zdroj: | Frontiers in Microbiology, Vol 9 (2018) Frontiers in Microbiology |
| Popis: | The products of microbial metabolism form an integral part of human industry and have been shaped by evolutionary processes, accidentally and deliberately, for thousands of years. In the production of wine, a great many flavour and aroma compounds are produced by yeast species and are the targets of research for commercial breeding programs. Here we demonstrate how co-evolution with multiple species can generate novel interactions through serial co-culture in grape juice. We find that after 65 generations, co-evolved strains and strains evolved independently show significantly different growth aspects and exhibit significantly different metabolite profiles. We show significant impact of co-evolution of Candida glabrata and Pichia kudriavzevii on the production of metabolites that affect the flavour and aroma of experimental wines. While co-evolved strains do exhibit novel interactions that affect the reproductive success of interacting species, we found no evidence of cross-feeding behaviour. Our findings yield promising avenues for developing commercial yeast strains by using co-evolution to diversify the metabolic output of target species without relying on genetic modification or breeding technologies. Such approaches open up exciting new possibilities for harnessing microbial co-evolution in areas of agriculture and food related research generally. |
| Databáze: | OpenAIRE |
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