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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHASSERIAUD, Laura
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorBLEIN-NICOLAS, Mélisande
dc.contributor.authorBALLIAU, Thierry
dc.contributor.authorZIVY, Michel
dc.contributor.authorCOULON, Joana
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
dc.date.accessioned2024-03-21T10:52:07Z
dc.date.available2024-03-21T10:52:07Z
dc.date.issued2023-09-15
dc.identifier.otherhttps://www.mdpi.com/article/10.3390/beverages9030081/s1en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/188899
dc.description.abstractEnThe use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physical separation of the two yeast species. The physical separation of the two species resulted in significant differences in the growth, fermentation kinetics (maximum fermentation rate (+13%)), fermentation duration (-14%) and the production of 3SH (+35%) in comparison to mixed cultures with contact. Proteomic analysis confirmed cell–cell contact interactions, as strong differences were observed for both species between mixed cultures with and without physical contact. T. delbrueckii mortality in mixed cultures with physical contact may be explained by an oxidative stress. Indeed two proteins implicated in the oxidative stress response were found in significantly higher amounts: a cytosolic catalase T and a cytoplasmic thioredoxin isoenzyme. For S. cerevisiae, an increase in proteins involved in the respiratory chain and proton transport were found in higher amounts in pure cultures and mixed culture without physical contact. Our results confirmed that the two mixed inoculations increased certain minor esters (ethylpropanoate, ethyl dihydrocinnamate and ethyl isobutanoate) specifically produced by T. delbrueckii, 3.4-fold more compared to in the pure S. cerevisiae culture. In conclusion, these results provide new insights into the underlying mechanisms involved in cell–cell contact and confirm the benefits of using T. delbrueckii species under winemaking conditions.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enWine
dc.subject.enFermentation
dc.subject.enYeast association
dc.subject.enCell–cell contact
dc.subject.enProteomic
dc.subject.enThiols
dc.subject.enEsters
dc.title.enPhysical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must
dc.typeArticle de revueen_US
dc.identifier.doi10.3390/beverages9030081en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalBeveragesen_US
bordeaux.page81en_US
bordeaux.volume9en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue3en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Beverages&rft.date=2023-09-15&rft.volume=9&rft.issue=3&rft.spage=81&rft.epage=81&rft.au=CHASSERIAUD,%20Laura&ALBERTIN,%20Warren&BLEIN-NICOLAS,%20M%C3%A9lisande&BALLIAU,%20Thierry&ZIVY,%20Michel&rft.genre=article


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