Design of a new model yeast consortium for ecological studies of enological fermentation
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Abstract
Wine fermentation involves complex microbial communities of non- Saccharomyces yeast species besides the well-known Saccharomyces cerevisiae . While extensive research has enhanced our understanding of S. cerevisiae , the development of multi-species fermentation starters has led to increased interest in yeast interactions and the role of microbial diversity in winemaking. Consequently, molecular methods have emerged to identify the different species at different stages of the winemaking process. Model microbial communities or consortia, which provide simplified systems resembling natural microbial diversity, offer opportunities to investigate population dynamics and understand the role of community diversity in ecosystem performance. Here, this work aims to design a yeast consortium reflecting the diversity of wine yeasts and to develop a method for accurately tracking their population dynamics during fermentation. We developed and characterized a six-species consortium, with S. cerevisiae , Hanseniaspora uvarum , Starmerella bacillaris , Metschnikowia pulcherrima , Lachancea thermotolerans and Torulaspora delbrueckii . By tagging each yeast species with distinct fluorescent markers, the study enables real-time monitoring of individual species within the consortium using flow cytometry. We have carried out a complete analysis of this consortium, studying the evolution of populations over time and examining factors such as metabolite production and fermentation kinetics. In addition, the yeast consortium was used to test the diversity-function relationship as a proof of concept. We sought to determine the impact of the initial evenness on communities’ performances subjected to osmotic stress. To this end, ten randomly designed consortia with varying initial species proportions were followed in enological fermentation with 200 and 280 g/L of initial sugars. The initial proportion of certain species affected the population dynamics and metabolite production however no demonstrable effect of the initial evenness on the response to osmotic stress was shown. These results demonstrated the usefulness of the presented consortium, which is now available to the scientific community and can contribute to future work trying to decipher multispecies dynamics and the role of yeast diversity in wine fermentation.
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detectable up to 72 hours in our consortium
Do you mention anywhere how the time points in your lab fermentations relate to fermentation timescales in winemaking? It is hard to know what 72 hours means in this context
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insights gained from studying population dynamics might provide strategies to mitigate fermentations by managing the yeast population.
It could be nice to give an example of how you imagine winemakers might use this information. E.g. Do you imagine that they may reinoculate certain species during the fermentation if an important species has died off?
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overproduction acetic
overproduction of acetic
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metabolite
metabolites*
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S. cerevisiae. Hu: H. uvarum, Lt: L. thermotolerans, Sb: S. bacillaris, Td: T. delbrueckii, Sc: S. cerevisi
It looks like you may have space here to write out these names within the figure so that the reader doesn't need to reference the legend
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aforementionned consortium was developped
aforementioned* developed*
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.
Do you know how the dynamics discussed in this paragraph relate to what was seen in real wine fermentations? Do any of the 11 papers you referenced previously look at dynamics over time and how do these results compare?
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since they
It looks like you are missing the end of this sentence
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Then, the initial abundance for each species was determined from their natural initial abundance in must and early stages of fermentation
It might be worth moving this sentence earlier in the paragraph- as I was reading it I was trying to figure out what timepoint you were using from the articles to determine abundance. The sentence before this one is also redundant with the beginning of this paragraph and the beginning of the next paragraph
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Consequently, an increasing number of studies on wine microbial ecology, ranging from investigation on the factors influencing yeast and bacterial diversity in grape must, such as climate and vine management (Bokulich et al., 2014; Grangeteau et al., 2017; Bagheri et al., 2018), to the mechanisms of interactions involved between the different species (Bordet et al., 2020)
Something seems to be missing in this sentence. Maybe ' Consequently, there has been an increasing number of studies on wine microbial ecology, ranging from investigation on the factors influencing yeast and bacterial diversity in grape must, such as climate and vine management (Bokulich et al., 2014; Grangeteau et al., 2017; Bagheri et al., 2018), to the mechanisms of interactions involved between the different species (Bordet et al., 2020) ' ?
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six wine yeasts species
Can you describe where the parent strains came from? Were these isolated from wine fermentations or other fermentations? Are they commercial strains or wild isolates?
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