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Yeast Signaling

Yeast Signaling

Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...

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Updated: Dec 24, 2025

Quantitative Metabolomics of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry

Quantitative Metabolomics of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry

Published on: January 5, 2021

Exploring yeast interactions through metabolic profiling.

C Roullier-Gall¹, V David², D Hemmler^3,4

¹UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France. chloe.roullier-gall@u-bourgogne.fr.

Scientific Reports

|April 10, 2020

Summary

This summary is machine-generated.

Wine fermentation using different yeast strains, including mixed cultures, alters wine

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Last Updated: Dec 24, 2025

Quantitative Metabolomics of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry

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Published on: January 5, 2021

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High Throughput Yeast Strain Phenotyping with Droplet-Based RNA Sequencing

High Throughput Yeast Strain Phenotyping with Droplet-Based RNA Sequencing

Published on: May 21, 2020

Area of Science:

Microbiology
Food Science
Analytical Chemistry

Background:

Wine fermentation involves complex microbial ecosystems.
Different yeast strains produce unique metabolite profiles.
Understanding yeast interactions is crucial for wine quality.

Purpose of the Study:

To analyze the metabolomic changes in wine due to different yeast strains (pure and mixed cultures).
To differentiate wines based on yeast species and strain-level metabolomic profiles.
To investigate the impact of sequential fermentation on wine composition.

Main Methods:

Ultrahigh resolution mass spectrometry (uHRMS) for metabolomic analysis.
Fermentation trials using pure and mixed cultures of Lachancea thermotolerans, Starmerella bacillaris, Metschnikowia pulcherrima, and Saccharomyces cerevisiae.
Non-volatile metabolomics analysis.

Main Results:

Distinct metabolomic profiles were observed for wines fermented with different yeast species.
uHRMS successfully differentiated wines based on yeast strain, including intra-species differences in Starmerella bacillaris.
Mixed and sequential fermentations resulted in unique wine compositions compared to single fermentations.
Specific metabolites were identified in sequential fermentations, indicating non-neutral yeast interactions.

Conclusions:

Yeast strain identity significantly impacts wine metabolomic profiles.
Ultrahigh resolution mass spectrometry is effective for detailed yeast metabolomics.
Interactions between yeast species during fermentation are not neutral and influence wine composition.