Open AccessProteomic characterization of extracellular vesicles produced by several wine yeast species
Author(s) -
Mencher Ana,
Morales Pilar,
Valero Eva,
Tronchoni Jordi,
Patil Kiran Raosaheb,
Gonzalez Ramon
Publication year - 2020
Publication title -
microbial biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.287
H-Index - 74
ISSN - 1751-7915
DOI - 10.1111/1751-7915.13614
Subject(s) - torulaspora delbrueckii , wine , yeast , winemaking , saccharomyces cerevisiae , biology , fermentation , biochemistry , fermentation in winemaking , vineyard , yeast in winemaking , extracellular , saccharomyces , food science , horticulture
Summary In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae , to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species ( S. cerevisiae , Torulaspora delbrueckii , Lachancea thermotolerans , Hanseniaspora uvarum , Candida sake and Metschnikowia pulcherrima ) in synthetic grape must. Proteomic analysis of EV‐enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell‐wall‐related proteins. The most abundant protein found in S. cerevisiae , T. delbrueckii and L. thermotolerans EV‐enriched fractions was the enzyme exo‐1,3‐β‐glucanase. However, this protein was not involved in the here‐observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.