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Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors

Abstract : The role of the initial concentration of anaerobic growth factors (AGF) on interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae was investigated in strict anaerobiosis. Experiments were performed in a synthetic grape must medium in a membrane bioreactor, a special tool designed for studying direct and indirect interactions between microorganisms. In pure culture fermentations, increased AGF concentration had no impact on S. cerevisiae behaviour, whereas it induced an extension of T. delbrueckii latency. Surprisingly, T. delbrueckii used only 75 to 80% of the consumed sugar to produce biomass, glycerol and ethanol. Physical separation influenced the population dynamics of co-fermentations. S.cerevisiae dominated the co-cultures having a single dose of AGF as its presence indirectly induced a decrease in numbers of living T. delbrueckii cells and physical contact with T. delbrueckii stimulated S.cerevisiae growth. Increasing the AGF initial concentration completely upset this domination: S. cerevisiae growth was not stimulated and T. delbrueckii living cells did not decrease. Yeasts incorporate exogenous AGFs, which probably impact their response to competing yeasts. The increase in AGF might have induced changes in the lipid composition of the T. delbrueckii membrane, which would hinder its interaction with S. cerevisiae antimicrobial peptides. The initial concentration of anaerobic growth factors influenced co-culture fermentation population dynamics tremendously, thus highlighting a new way to monitor population evolution and eventually wine organoleptic properties.
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Submitted on : Tuesday, December 18, 2018 - 9:16:50 AM
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Paul René Junior Brou, Patricia Taillandier, Sandra Beaufort, Cédric Brandam. Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors. European Food Research and Technology, Springer Verlag (Germany), 2018, 244 (10), pp.1699-1710. ⟨10.1007/s00217-018-3095-3⟩. ⟨hal-01958458⟩

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