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Luiza de Paula Dias Moreira¹, Vinícius da Silva Duarte², Viviana Corich³

¹Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Padova, Italy; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, N-1432, Norway.

International journal of food microbiology

|February 10, 2026

Resumen

La fermentación secuencial con levaduras no saccharomyces como Starmerella bacillaris mejora la calidad del vino. Este estudio revela las interacciones de la levadura y los cambios en la pared celular, impactando el aroma y la claridad del vino.

Área de la Ciencia:

Enología Enología.
Microbiología Microbiología.
Biotecnología La biotecnología es la biotecnología.

Sus antecedentes:

Las levaduras no saccharomyces ofrecen ventajas biotecnológicas en la elaboración del vino.
La fermentación secuencial con Saccharomyces cerevisiae puede mejorar el aroma del vino, el glicerol y reducir el etanol.
Los componentes de la pared celular de la levadura liberados durante la fermentación influyen en la bruma del vino y en las necesidades de aditivos.

Objetivo del estudio:

Investigar la dinámica del proteoma durante la fermentación secuencial de Starmerella bacillaris y Saccharomyces cerevisiae.
Centrarse en las proteínas asociadas a la pared celular y las interacciones de levadura a levadura.
Comprender cómo S. bacillaris influye en la gestión de la pared celular de S. cerevisiae.

Principales métodos:

Análisis proteómico en tres puntos de tiempo durante la fermentación secuencial.
La co-fermentación de S. bacillaris FRI751 y S. cerevisiae EC1118.18 fue realizada por S. bacillaris.
Enfoque específico en las proteínas asociadas a la pared celular.

Principales resultados:

S. bacillaris modula significativamente el proteoma de S. cerevisiae, afectando las proteínas de la pared celular y la membrana plasmática.
Se observó una reducción acelerada de las enzimas de la pared celular de S. bacillaris.
S. cerevisiae puede inhibir o retrasar el crecimiento de S. bacillaris, impactando la liberación de componentes de la pared celular.

Conclusiones:

S. bacillaris tiene un impacto significativo en el proteoma de S. cerevisiae y la dinámica de la pared celular.
La inhibición potencial de S. cerevisiae de S. bacillaris podría alterar la calidad del vino a través de la reducción de la liberación de componentes de la pared celular.
Una mayor investigación sobre las interacciones de la levadura es crucial para optimizar las estrategias de fermentación secuencial.

Palabras clave:

Las manoproteínas son manoproteínas.Las no-sacaromicesias no son saccharomyces.La proteómica de las escopetas.Atrapamiento de la suspensión (STrap)La pared celular de la levadura es la pared celular de la levadura.

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