Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain IMetschnikowia pulcherrima/I on the Growth of IHanseniaspora/I Genus in Oenology

• Published in: Foods 2024-02, Vol.13 (5)
• Main Authors: Puyo, Maëlys, Scalabrino, Léa, Romanet, Rémy, Simonin, Scott, Klein, Géraldine, Alexandre, Hervé, Tourdot-Maréchal, Raphaëlle
• Format: Article
• Language: English
• Subjects: Fermentation; Physiological aspects; Tryptophan; Wine and wine making
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13050724

As a biological alternative to the antimicrobial action of SO[sub.2], bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as potential explanations for the effectiveness of bioprotection. This study analyses the effect of a bioprotective M. pulcherrima strain on the growth of one H. valbyensis strain and one H. uvarum strain. Bioprotection efficiency was observed only against H. valbyensis inoculated at the two lowest concentrations. These results indicate a potential species-dependent efficiency of the bioprotective strain and a strong impact of the initial ratio between bioprotective and apiculate yeasts. The analysis of the consumption of nitrogen compounds revealed that leucine, isoleucine, lysine and tryptophan were consumed preferentially by all three strains. The weaker assimilation percentages of these amino acids observed in H. valbyensis at 24 h growth suggest competition with M. pulcherrima that could negatively affects the growth of the apiculate yeast in co-cultures. The slowest rate of O[sub.2] consumption of H. valbyensis strain, in comparison with M. pulcherrima, was probably not involved in the bioprotective effect. Non-targeted metabolomic analyses of M. pulcherrima and H. valbyensis co-culture indicate that the interaction between both strains particularly impact lysin and tryptophan metabolisms.