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Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii

AutorTronchoni, Jordi; Curiel, José Antonio ; Morales, Pilar ; Torres-Pérez, Rafael; González García, Ramón
Palabras claveWine fermentation
Mixed starter
Non-Saccharomyces
Biotic stress
Interspecific interaction
Fecha de publicación16-ene-2017
EditorElsevier
CitaciónInternational journal of food microbiology 241: 60-68 (2017)
ResumenAdvances in microbial wine biotechnology have led to the recent commercialization of several non-Saccharomyces starter cultures. These are intended to be used in either simultaneous or sequential inoculation with Saccharomyces cerevisiae. The different types of microbial interactions that can be stablished during wine fermentation acquire an increased relevance in the context of these mixed-starter fermentations. We analysed the transcriptional response to co-cultivation of S. cerevisiae and Torulaspora delbrueckii. The study focused in the initial stages of wine fermentation, before S. cerevisiae completely dominates the mixed cultures. Both species showed a clear response to the presence of each other, even though the portion of the genome showing altered transcription levels was relatively small. Changes in the transcription pattern suggested a stimulation of metabolic activity and growth, as a consequence of the presence of competitors in the same medium. The response of S. cerevisiae seems to take place earlier, as compared to T. delbrueckii. Enhanced glycolytic activity of the mixed culture was confirmed by the CO production profile during these early stages of fermentation. Interestingly, HSP12 expression appeared induced by co-cultivation for both of S. cerevisiae and Torulaspora delbrueckii in the two time points studied. This might be related with a recently described role of Hsp12 in intercellular communication in yeast. Expression of S. cerevisiae PAU genes was also stimulated in mixed cultures.
Versión del editorhttp://doi.org/10.1016/j.ijfoodmicro.2016.10.017
URIhttp://hdl.handle.net/10261/146398
DOI10.1016/j.ijfoodmicro.2016.10.017
Identificadoresissn: 0168-1605
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