Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains
Non-<i>Saccharomyces</i> yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of...
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MDPI AG
2020-06-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/6/904 |
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| author | Ying Su Pauline Seguinot Audrey Bloem Anne Ortiz-Julien José María Heras José Manuel Guillamón Carole Camarasa |
| author_facet | Ying Su Pauline Seguinot Audrey Bloem Anne Ortiz-Julien José María Heras José Manuel Guillamón Carole Camarasa |
| author_sort | Ying Su |
| collection | DOAJ |
| description | Non-<i>Saccharomyces</i> yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of these species would require solid knowledge of their physiology and metabolism, which is, however, very limited to date. In this study, a quantitative analysis using <sup>15</sup>N-labelled NH<sub>4</sub>Cl, arginine, and glutamine, and <sup>13</sup>C-labelled leucine and valine revealed the specificities of the nitrogen metabolism pattern of two non-<i>Saccharomyces</i> species, <i>Torulaspora delbrueckii</i> and <i>Metschnikowia pulcherrima.</i> In <i>T. delbrueckii</i>, consumed nitrogen sources were mainly directed towards the <i>de novo</i> synthesis of proteinogenic amino acids, at the expense of volatile compounds production. This redistribution pattern was in line with the high biomass-producer phenotype of this species. Conversely, in <i>M. pulcherrim</i>a, which displayed weaker growth capacities, a larger proportion of consumed amino acids was catabolised for the production of higher alcohols through the Ehrlich pathway. Overall, this comprehensive overview of nitrogen redistribution in <i>T. delbrueckii</i> and <i>M. pulcherrima</i> provides valuable information for a better management of co- or sequential fermentation combining these species with <i>Saccharomyces cerevisiae</i>. |
| first_indexed | 2024-03-10T19:09:16Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T19:09:16Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-86bf9e02f9e54947b73a04936fef38d42023-11-20T03:57:16ZengMDPI AGMicroorganisms2076-26072020-06-018690410.3390/microorganisms8060904Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> StrainsYing Su0Pauline Seguinot1Audrey Bloem2Anne Ortiz-Julien3José María Heras4José Manuel Guillamón5Carole Camarasa6Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna-Valencia, SpainUMR SPO, Université Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, FranceUMR SPO, Université Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, FranceLallemand SAS, 31700 Blagnac, FranceLallemand Bio, 28521 Madrid, SpainDepartamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Paterna-Valencia, SpainUMR SPO, Université Montpellier, INRAE, Montpellier SupAgro, 34060 Montpellier, FranceNon-<i>Saccharomyces</i> yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of these species would require solid knowledge of their physiology and metabolism, which is, however, very limited to date. In this study, a quantitative analysis using <sup>15</sup>N-labelled NH<sub>4</sub>Cl, arginine, and glutamine, and <sup>13</sup>C-labelled leucine and valine revealed the specificities of the nitrogen metabolism pattern of two non-<i>Saccharomyces</i> species, <i>Torulaspora delbrueckii</i> and <i>Metschnikowia pulcherrima.</i> In <i>T. delbrueckii</i>, consumed nitrogen sources were mainly directed towards the <i>de novo</i> synthesis of proteinogenic amino acids, at the expense of volatile compounds production. This redistribution pattern was in line with the high biomass-producer phenotype of this species. Conversely, in <i>M. pulcherrim</i>a, which displayed weaker growth capacities, a larger proportion of consumed amino acids was catabolised for the production of higher alcohols through the Ehrlich pathway. Overall, this comprehensive overview of nitrogen redistribution in <i>T. delbrueckii</i> and <i>M. pulcherrima</i> provides valuable information for a better management of co- or sequential fermentation combining these species with <i>Saccharomyces cerevisiae</i>.https://www.mdpi.com/2076-2607/8/6/904<sup>15</sup>N- and <sup>13</sup>C-isotope labellingquantitative analysis of metabolismnitrogen resource management<i>Torulaspora delbrueckii</i><i>Metschnikowia pulcherrima</i> |
| spellingShingle | Ying Su Pauline Seguinot Audrey Bloem Anne Ortiz-Julien José María Heras José Manuel Guillamón Carole Camarasa Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains Microorganisms <sup>15</sup>N- and <sup>13</sup>C-isotope labelling quantitative analysis of metabolism nitrogen resource management <i>Torulaspora delbrueckii</i> <i>Metschnikowia pulcherrima</i> |
| title | Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains |
| title_full | Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains |
| title_fullStr | Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains |
| title_full_unstemmed | Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains |
| title_short | Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains |
| title_sort | isotopic tracers unveil distinct fates for nitrogen sources during wine fermentation with two non i saccharomyces i strains |
| topic | <sup>15</sup>N- and <sup>13</sup>C-isotope labelling quantitative analysis of metabolism nitrogen resource management <i>Torulaspora delbrueckii</i> <i>Metschnikowia pulcherrima</i> |
| url | https://www.mdpi.com/2076-2607/8/6/904 |
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