Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis
[Background] Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation.
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BioMed Central
2014-06-13
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| Online Access: | http://hdl.handle.net/10261/144399 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100001872 |
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dig-icvv-es-10261-1443992021-12-28T16:33:49Z Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis Vázquez-Lima, Felícitas Silva, Paulina Barreiro Vázquez, Antonio Martínez-Moreno, Rubén Morales, Pilar Quirós Asensio, Manuel González García, Ramón Albiol, Joan Ferrer, Pau European Commission Consejo Superior de Investigaciones Científicas (España) Centro para el Desarrollo Tecnológico Industrial (España) [Background] Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation. [Results] Chemostat cultures mimicking the different stages of standard wine fermentations of S. cerevisiae EC1118 were performed using a synthetic must and strict anaerobic conditions. The simulated stages corresponded to the onset of the exponential growth phase, late exponential growth phase and cells just entering stationary phase, at dilution rates of 0.27, 0.04, 0.007 h-1, respectively. Notably, measured substrate uptake and product formation rates at each steady state condition were generally within the range of corresponding conversion rates estimated during the different batch fermentation stages.Moreover, chemostat data were further used for metabolic flux analysis, where biomass composition data for each condition was considered in the stoichiometric model. Metabolic flux distributions were coherent with previous analyses based on batch cultivations data and the pseudo-steady state assumption. [Conclusions] Steady state conditions obtained in chemostat cultures reflect the environmental conditions and physiological states of S. cerevisiae corresponding to the different growth stages of a typical batch wine fermentation, thereby showing the potential of this experimental approach to systematically study the effect of environmental relevant factors such as temperature, sugar concentration, C/N ratio or (micro) oxygenation on the fermentative metabolism of wine yeast strains. © 2014 Vázquez-Lima et al.; licensee BioMed Central Ltd. This work is part of the Deméter Project, funded by the CDTI (Spanish Centre for Technological Industrial Development) through the Ingenio 2010-CENIT program. M.Q. and R.M.-M. are recipients of a CSIC training JAE-Doc contract and a CSIC JAE-pre grant respectively, both co-funded by the European Social Fund of the EU. Peer Reviewed 2017-02-21T10:23:46Z 2017-02-21T10:23:46Z 2014-06-13 2017-02-21T10:23:46Z artículo http://purl.org/coar/resource_type/c_6501 issn: 1475-2859 Microbial Cell Factories 13: 85 (2014) http://hdl.handle.net/10261/144399 10.1186/1475-2859-13-85 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100001872 24928139 Publisher's version http://doi.org/10.1186/1475-2859-13-85 Sí open BioMed Central |
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[Background] Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation. |
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European Commission |
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European Commission Vázquez-Lima, Felícitas Silva, Paulina Barreiro Vázquez, Antonio Martínez-Moreno, Rubén Morales, Pilar Quirós Asensio, Manuel González García, Ramón Albiol, Joan Ferrer, Pau |
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artículo |
| author |
Vázquez-Lima, Felícitas Silva, Paulina Barreiro Vázquez, Antonio Martínez-Moreno, Rubén Morales, Pilar Quirós Asensio, Manuel González García, Ramón Albiol, Joan Ferrer, Pau |
| spellingShingle |
Vázquez-Lima, Felícitas Silva, Paulina Barreiro Vázquez, Antonio Martínez-Moreno, Rubén Morales, Pilar Quirós Asensio, Manuel González García, Ramón Albiol, Joan Ferrer, Pau Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| author_sort |
Vázquez-Lima, Felícitas |
| title |
Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| title_short |
Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| title_full |
Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| title_fullStr |
Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| title_full_unstemmed |
Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| title_sort |
use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis |
| publisher |
BioMed Central |
| publishDate |
2014-06-13 |
| url |
http://hdl.handle.net/10261/144399 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100001872 |
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