Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation.

ABSTRACT: Spontaneous wine fermentation is characterized by yeast population evolution, modulated by complex physical and metabolic interactions amongst various species. The contribution of any given species to the final wine character and aroma will depend on its numerical persistence during the fermentation process. Studies have primarily evaluated the effect of physical and chemical factors such as osmotic pressure, pH, temperature and nutrient availability on mono- or mixed-cultures comprising 2-3 species, but information about how interspecies ecological interactions in the wine fermentation ecosystem contribute to population dynamics remains scant. Therefore, in the current study, the effect of temperature and sulphur dioxide (SO₂) on the dynamics of a multi-species yeast consortium

SUBMITTER: Bagheri B 

PROVIDER: S-EPMC7080794 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature