To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts

Marie Sarah Evers; Louise Ramousse; Christophe Morge; Celine Sparrow; Antoine Gobert; Chloé Roullier-Gall; Hervé Alexandre

doi:10.1016/j.fm.2023.104332

To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts

Food Microbiol. 2023 Oct:115:104332. doi: 10.1016/j.fm.2023.104332. Epub 2023 Jul 4.

Authors

Marie Sarah Evers¹, Louise Ramousse², Christophe Morge³, Celine Sparrow³, Antoine Gobert³, Chloé Roullier-Gall², Hervé Alexandre⁴

Affiliations

¹ Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 2 Rue Claude Ladrey, 21000, Dijon, France; Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, 51530, Magenta, France.
² Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 2 Rue Claude Ladrey, 21000, Dijon, France.
³ Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, 51530, Magenta, France.
⁴ Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 2 Rue Claude Ladrey, 21000, Dijon, France. Electronic address: rvalex@u-bourgogne.fr.

PMID: 37567637
DOI: 10.1016/j.fm.2023.104332

Abstract

Considering the growing interest in non-Saccharomyces wine yeasts, and notably in the context of mixed fermentations with S. cerevisiae, understanding their nutritional behaviors is essential to ensure better management of these fermentations. The vitaminic consumption of three non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima and Torulaspora delbrueckii) was investigated during their growth in wine-like conditions, providing initial evidence that they consume different vitamers. The vitamin consumption profiles during their growth highlighted releases of certain vitamers by the yeasts before re-assimilation, strongly suggesting the existence of synthesis pathways. Not only did the essential character of vitamin B1, in particular, appear to be a trait common to these yeasts, since all its vitamers are consumed, this investigation also provided evidence of the existence of species-dependent preferences for their vitaminic sources. These different behaviors were quite striking in certain vitamers, as was observed in nicotinamide: while it was consumed by T. delbrueckii, it was left untouched by S. bacillaris and produced by M. pulcherrima during growth. Furthermore, this offers grounds for further investigation into these yeasts' requirements, and provides the first tool for managing vitamin resources during mixed fermentations with S. cerevisiae, and for preventing nutritive deficiencies from occurring.

Keywords: Alcoholic fermentation; Enology; Non-Saccharomyces yeasts; Vitamin sources; Wine.