Strong ethanol- and frequency-dependent ecological interactions in a community of wine-fermenting yeasts.

ABSTRACT: Natural wine fermentation depends on a complex consortium of native microorganisms rather than inoculation of industrial yeast strains. While this diversity of yeasts can result in an increased repertoire of wine flavors and aromas, it can also result in the inhibition of Saccharomyces cerevisiae, which is uniquely able to complete fermentation. Understanding how yeast species interact with each other within the wine-fermenting community and disentangling ecological interactions from environmental impacts on growth rates, is key to developing synthetic communities that can provide the sensory benefits of natural fermentation while lowering the risk of stuck ferments. Here, we co-culture all pairwise combinations of five commonly isolated wine-fermenting yeasts and show that competitive out

SUBMITTER: Lax S 

PROVIDER: S-EPMC10499898 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature