Types of wine fermentation8/16/2023 Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. These interactions happen in nearly every niche on the planet and in numerous processes such as bioremediation of pollutants, farming, biotechnology, medicine or food-processing 1, 2. Microorganisms coexist in most environments and interact with each other. This suggests that interactions between yeasts are not neutral. Distinct metabolites appeared in wines from sequential fermentation compared to single fermentation. Non volatile metabolomics analysis of single and sequential fermentations confirmed that mixed fermentations lead to a different composition. Moreover, uHRMS revealed underlining intra species metabolomics differences, showing differences at the strain level between the two Starmerella bacillaris. We could clearly differentiate wines according to the yeast strain used in single cultures and markers, which reflect important differences between the yeast species, were extracted and annotated. This work reports the change in wine chemical composition from pure and mixed culture fermentation with Lachancea thermotolerans, Starmerella bacillaris, Metschnikowia pulcherrima and S. With its great resolution and excellent mass accuracy, ultrahigh resolution mass spectrometry (uHRMS) is the perfect tool to analyze the yeast metabolome at the end of alcoholic fermentation. The effect of a specific yeast strain on its environments is unique and characterized by its metabolites and their concentration. As a complex microbial ecosystem, wine is a particularly interesting model for studying interactions between microorganisms as fermentation can be done by microbial consortia, a unique strain or mixed culture.
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