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Evaluation of compartmentalization systems to study microbial interactions.

Miguel Mejias-Ortiz1, Ana Perea-Martínez2, Ramon Gonzalez2

  • 1Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain. miguel.mejias@icvv.es.

Scientific Reports
|December 18, 2025
PubMed
Summary
This summary is machine-generated.

Investigating yeast interactions in wine fermentation, this study compared systems for co-culturing yeast without cell-to-cell contact. Active exchange systems proved most effective for studying these crucial winemaking interspecies interactions.

Keywords:
Cell-to-cell contactCompartmentalization devicesCross-flow filtrationMicrobial interactionWine fermentationYeast

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Area of Science:

  • Enology
  • Microbiology
  • Yeast Ecology

Background:

  • Saccharomyces cerevisiae dominates wine fermentation, but interest in spontaneous fermentation and non-Saccharomyces yeasts is growing.
  • Understanding interspecific yeast interactions is key to optimizing wine production.
  • The role of physical contact in yeast cell recognition during fermentation requires investigation.

Purpose of the Study:

  • To compare the effectiveness of different co-culture systems for studying yeast interspecies interactions without direct cell contact.
  • To evaluate metabolite and physical contact mediation in yeast recognition mechanisms during wine fermentation.

Main Methods:

  • Comparison of four co-culturing systems: twin-bottles with flat membrane, Transwell, dialysis tube, and active exchange via hollow fiber filtration.
  • Assessment of metabolite exchange and compartmentalization efficiency within each system.

Main Results:

  • Twin-bottle system showed limited metabolite exchange.
  • Transwell, dialysis tube, and active exchange systems exhibited varying suitability based on experimental goals.
  • Active exchange through hollow fiber filtration demonstrated superior versatility and efficiency.

Conclusions:

  • The choice of compartmentalization system significantly impacts conclusions drawn about cell-to-cell contact in fermentation.
  • Careful characterization of co-culture systems is essential for reliable research on yeast interactions in winemaking.
  • Active exchange systems offer a promising approach for studying non-contact yeast interactions in wine fermentation.