The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations

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  • Kai Hu
  • Hongyu Zhao
  • Nathalia Edwards
  • Lorenzo Peyer
  • Yongsheng Tao
  • Arneborg, Nils

This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cell-cell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and ethyl ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcohols through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations.

Original languageEnglish
Article number103960
JournalFood Microbiology
Number of pages8
Publication statusPublished - 2022

Bibliographical note

Funding Information:
This work was financially supported by the National Natural Science Foundation of China ( 32001717 and 31972199 ), the Shaanxi Science Fund for Distinguished Young Scholars ( 2020JC-22 ), and the University of Copenhagen . The authors would like to thank Janne Benjaminsen from University of Copenhagen for excellent technical assistance, as well as Chr. Hansen A/S for providing fermentation and HPLC consumables. Zi-Jian Zhu, Yue-Qi Li, and Si-Rui Xiong are acknowledged for their contributions to data analysis.

Publisher Copyright:
© 2021 Elsevier Ltd

    Research areas

  • Alcoholic fermentation, Amino acids, Cell-cell contact, Non-Saccharomyces, Wine aroma, Yeast interactions

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