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The present study analyzes the lack of culturability of different non- Saccharomyces  strains due to interaction with  Saccharomyces cerevisiae  during alcoholic fermentation. Interaction was followed in mixed fermentations with 1:1 inoculation of  S. cerevisiae  and ten non- Saccharomyces  strains.  Starmerella bacillaris , and  Torulaspora delbrueckii  indicated longer coexistence in mixed fermentations compared with  Hanseniaspora uvarum  and  Metschnikowia pulcherrima . Strain differences in culturability and nutrient consumption (glucose, alanine, ammonium, arginine, or glutamine) were found within each species in mixed fermentation with  S. cerevisiae . The interaction was further analyzed using cell-free supernatant from  S. cerevisiae  and synthetic media mimicking both single fermentations with  S. cerevisiae  and using mixed fermentations with the corresponding non- Saccharomyces  species. Cell-free  S. cerevisiae  supernatants induced faster culturability loss than synthetic media corresponding to the same fermentation stage. This demonstrated that some metabolites produced by  S. cerevisiae  played the main role in the decreased culturability of the other non- Saccharomyces  yeasts. However, changes in the concentrations of main metabolites had also an effect. Culturability differences were observed among species and strains in culture assays and thus showed distinct tolerance to  S. cerevisiae  metabolites and fermentation environment. Viability kit and recovery analyses on non-culturable cells verified the existence of viable but not-culturable status. These findings are discussed in the context of interaction between non- Saccharomyces  and  S. cerevisiae .

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific