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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The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations. / Hu, Kai; Zhao, Hongyu; Edwards, Nathalia; Peyer, Lorenzo; Tao, Yongsheng; Arneborg, Nils.
In: Food Microbiology, Vol. 103, 103960, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
AU - Hu, Kai
AU - Zhao, Hongyu
AU - Edwards, Nathalia
AU - Peyer, Lorenzo
AU - Tao, Yongsheng
AU - Arneborg, Nils
N1 - 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
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - Alcoholic fermentation
KW - Amino acids
KW - Cell-cell contact
KW - Non-Saccharomyces
KW - Wine aroma
KW - Yeast interactions
U2 - 10.1016/j.fm.2021.103960
DO - 10.1016/j.fm.2021.103960
M3 - Journal article
C2 - 35082077
AN - SCOPUS:85120413206
VL - 103
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
M1 - 103960
ER -
ID: 288783360