RT Journal Article
T1 Proteomic characterization of extracellular vesicles produced by several wine yeast species
A1 Mencher, Ana
A1 Morales, Pilar
A1 Valero Blanco, Eva María
A1 Tronchoni, Jordi
A1 Raosaheb Patil, Kiran
A1 González, Ramón
K1 Wine yeast
K1 Extracellular vesicles
K1 Proteomic
AB In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV-enriched fractionsfrom S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell-wallrelated proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV-enriched fractions was the enzyme exo-1,3-b-glucanase. However, this protein was not involved in the here-observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.
PB Wiley Online Library
YR 2020
FD 2020-05-31
LK https://hdl.handle.net/10433/25333
UL https://hdl.handle.net/10433/25333
LA en
NO Microbial Biotechnology (2020) 13(5), 1581–1596
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica
DS RIO
RD Jun 19, 2026