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将物种间和物种内部相互作用的等级与葡萄酵母共同培养的种群动态进行比较

Eléonore Pourcelot¹, Cleo Conacher^2,3, Thérèse Marlin¹

¹SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France.

FEMS yeast research

|September 3, 2023

概括

了解酵母在酒中的相互作用是关键. 这项研究表明,虽然物种驱动了整体种群动态,但单个酵母菌株在早期发酵期间显著影响相互作用强度.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
微生物学微生物学
酵母生态学的酵母生态学

背景情况:

葡萄酒制造依赖于酵母发酵,Saccharomyces cerevisiae (Sc) 和非Saccharomyces (NS) 的混合培养正在引起人们的兴趣.
关于不同NS物种之间的相互作用以及物种与菌株在这些相互作用中的相对重要性,存在知识差距.

研究的目的:

调查在早期发酵期间酵母培养群的种群动态中物种和菌株的作用.
了解酵母间相互作用对酒发酵策略的影响.

主要方法:

从五种酵母物种 (Hanseniaspora uvarum,Lachancea thermotolerans,Starmerella bacillaris,Torulaspora delbrueckii和Sc) 的15个菌株共同培养成合成葡萄末.
监测微板中的酵母生长动态,以量化相互作用.

主要成果:

确定了不同酵母物种和菌株之间的积极和消极相互作用.
种群动态主要受到参与共同培养的特定酵母物种的影响.
相互作用的强度和性质由个别酵母菌株显著调节.

结论:

混合酵母培养中的早期发酵动态主要由物种相互作用决定.
各个酵母菌株在微调这些相互作用的强度和结果方面发挥着至关重要的作用.
结果为开发优化酵母联盟的葡萄酒制造提供了基本的见解.

关键词:

多样性的多样性多样性的多样性遗传修饰是一种基因改造.微生物的相互作用.其他非Saccharomyces的植物.

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