This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Cheraiti, N.
Right arrow Articles by Salmon, J.-M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Cheraiti, N.
Right arrow Articles by Salmon, J.-M.
Agricola
Right arrow Articles by Cheraiti, N.
Right arrow Articles by Salmon, J.-M.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, January 2005, p. 255-260, Vol. 71, No. 1
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.1.255-260.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.

Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions

Naoufel Cheraiti, Stéphane Guezenec, and Jean-Michel Salmon*

Laboratoire de Microbiologie et de Technologie des Fermentations, Unité Mixte de Recherches "Sciences pour l'oenologie," Institut National de la Recherche Agronomique, Montpellier, France

Received 23 March 2004/ Accepted 27 August 2004

Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.

* Corresponding author. Mailing address: Laboratoire de Microbiologie et de Technologie des Fermentations, UMR "Sciences pour l'oenologie," INRA, 2 place Viala, F-34060 Montpellier Cedex 1, France. Phone: 33 499 61 25 05. Fax: 33 499 61 28 57. E-mail: jmsalmon{at}ensam.inra.fr.

Applied and Environmental Microbiology, January 2005, p. 255-260, Vol. 71, No. 1
0099-2240/05/$08.00+0     doi:10.1128/AEM.71.1.255-260.2005
Copyright © 2005, American Society for Microbiology. All Rights Reserved.





Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»