Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Autor: Rémi Guérin-Schneider, Sandrine Rousseaux, Damien Steyer, Mohand Sadoudi, Josep Caixach, Joan-Josep Gallardo-Chacón, Hervé Alexandre, Stefania Vichi, Raphaëlle Tourdot-Maréchal, Jordi Ballester
Přispěvatelé: Droit et changement social (DCS), Université de Nantes - UFR Droit et Sciences Politiques (UFR DSP), Université de Nantes (UN)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Dauphine Recherches en Management (DRM), Université Paris Dauphine-PSL, Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Centre National de la Recherche Scientifique (CNRS), SPINDAL-AEBgroup, Regional Council of Burgundy, Centre National de la Recherche Scientifique (CNRS)-Université de Nantes (UN), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-Université Paris Dauphine-PSL, Droit et changement social ( DCS ), Centre National de la Recherche Scientifique ( CNRS ) -Université de Nantes ( UN ), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Dauphine Recherches en Management ( DRM ), Université Paris-Dauphine-Centre National de la Recherche Scientifique ( CNRS )
Rok vydání: 2012
Předmět:
MESH : Coculture Techniques
Wine aroma
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
Wine
Ethanol fermentation
7. Clean energy
Saccharomyces
MESH : Saccharomyces
MESH : Metschnikowia
MESH : Volatile Organic Compounds
Food science
Volatile thiols
Candida
0303 health sciences
biology
food and beverages
Metschnikowia pulcherrima
Candida zemplinina
MESH : Wine
Non-Saccharomyces
Aroma of wine
Torulaspora delbrueckii
Metschnikowia
Microbiology
MESH: Fermentation
MESH: Volatile Organic Compounds
MESH: Coculture Techniques
03 medical and health sciences
MESH: Candida
MESH : Fermentation
Botany
030304 developmental biology
Volatile Organic Compounds
MESH: Saccharomyces
MESH: Metschnikowia
030306 microbiology
15. Life on land
biology.organism_classification
Coculture Techniques
MESH: Wine
Yeast
Yeast interactions
Fermentation
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
MESH : Candida
Food Science
Zdroj: Food Microbiology
Food Microbiology, Elsevier, 2012, 32 (2), pp.243-53. ⟨10.1016/j.fm.2012.06.006⟩
Food Microbiology, Elsevier, 2012, 32 (2), pp.243-53. 〈10.1016/j.fm.2012.06.006〉
ISSN: 0740-0020
1095-9998
DOI: 10.1016/j.fm.2012.06.006
Popis: International audience; There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multistarter fermentation is characterised by complex and largely unknown interactions between yeasts. Consequently the resulting wine quality is rather unpredictable. In order to better understand the interactions that take place between non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation, we analysed the volatile profiles of several mono-culture and co-cultures. Candida zemplinina, Torulaspora delbrueckii and Metschnikowia pulcherrima were used to conduct fermentations either in mono-culture or in co-culture with S. cerevisiae. Up to 48 volatile compounds belonging to different chemical families were quantified. For the first time, we show that C. zemplinina is a strong producer of terpenes and lactones. We demonstrate by means of multivariate analysis that different interactions exist between the co-cultures studied. We observed a synergistic effect on aromatic compound production when M. pulcherrima was in co-culture with S. cerevisiae. However a negative interaction was observed between C. zemplinina and S. cerevisiae, which resulted in a decrease in terpene and lactone content. These interactions are independent of biomass production. The aromatic profiles of T. delbrueckii and S. cerevisiae in mono-culture and in co-culture are very close, and are biomass-dependent, reflecting a neutral interaction. This study reveals that a whole family of compounds could be altered by such interactions. These results suggest that the entire metabolic pathway is affected by these interactions.
Databáze: OpenAIRE
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