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Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations

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Abstract

Introduction

There has been a growing interest towards creating defined mixed starter cultures for alcoholic fermentations. Previously, metabolite differences between single and mixed cultures have been explored at the endpoint of fermentations rather than during fermentations.

Objectives

To create metabolic footprints of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations.

Methods

1H NMR- and GC–MS-based metabolomics was used to identify metabolites that discriminate single and mixed cultures of Lachancea thermotolerans (LT) and Saccharomyces cerevisiae (SC) during alcoholic fermentations.

Results

Twenty-two metabolites were found when comparing single LT and mixed cultures, including both non-volatiles (carbohydrate, amino acid and acids) and volatiles (higher alcohols, esters, ketones and aldehydes). Fifteen of these compounds were discriminatory only at the death phase initiation (T1) and fifteen were discriminatory only at the death phase termination (T2) of LT in mixed cultures. Eight metabolites were discriminatory at both T1 and T2. These results indicate that specific metabolic changes may be descriptive of different LT growth behaviors. Fifteen discriminatory metabolites were found when comparing single SC and mixed cultures. These metabolites were all volatiles, and twelve metabolites were discriminatory only at T2, indicating that LT-induced changes in volatiles occur during the death phase of LT in mixed cultures and not during their initial growth stage.

Conclusions

This work provides a detailed insight into yeast metabolites that differ between single and mixed cultures, and these data may be used for understanding and eventually predicting yeast metabolic changes in wine fermentations.

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Data availability

The data that support the findings of this study are available within the article and its supplementary information files.

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Acknowledgements

The authors would like to thank Janne Margrethe Benjaminsen for excellent technical assistance.

Funding

This study was funded by Faculty of Science, University of Copenhagen and Chinese Scholarship Council (201406300048).

Author information

Authors and Affiliations

  1. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark

    Chuantao Peng, Tiago Viana, Mikael Agerlin Petersen, Flemming Hofmann Larsen & Nils Arneborg

  2. Chr.Hansen A/S, Bøge Allé 10-12, 2970, Hørsholm, Denmark

    Tiago Viana

Authors
  1. Chuantao Peng
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  2. Tiago Viana
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  4. Flemming Hofmann Larsen
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  5. Nils Arneborg
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Contributions

NA, CP and TV conceived and designed research. CP conducted experiments. MAP and FHL contributed new reagents and analytical tools. CP and FHL analyzed data. CP and NA wrote the manuscript. All authors read, revised and approved the manuscript.

Corresponding author

Correspondence to Nils Arneborg.

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Conflict of interest

Chuantao Peng, Tiago Viana, Mikael Agerlin Petersen, Flemming Hofmann Larsen and Nils Arneborg declares that they have no conflict of interest.

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This article does not contain any studies with human or animal subjects performed by any of the authors.

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Peng, C., Viana, T., Petersen, M.A. et al. Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations. Metabolomics 14, 93 (2018). https://doi.org/10.1007/s11306-018-1391-3

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