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Quorum-sensing in yeast and its potential in wine making

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Abstract

This mini-review synthesises the present knowledge of microbial quorum-sensing, with a specific focus on quorum-sensing in yeast, and especially in wine yeast. In vine and wine ecosystems, yeast co-interact with a large variety of microorganisms, thereby affecting the fermentation process and, consequently, the flavour of the wine. The precise connections between microbial interactions and quorum-sensing remain unclear, but we describe here how and when some species start to produce quorum-sensing molecules to synchronously adapt their collective behaviour to new conditions. In Saccharomyces cerevisiae, the quorum-sensing molecules were identified as 2-phenylethanol and tryptophol. However, it was recently shown that also a quorum-sensing molecule formerly identified only in Candida albicans, tyrosol, appears to be regulated in S. cerevisiae according to cell density. This review describes the methods for detection and quantification of those quorum-sensing molecules, their underlying mechanisms of action, and their genetic background. It also examines the external stimuli that evoke the quorum-sensing mechanism in the wine-processing environment. The review closes with insight into the biotechnological applications that are already making use of the advantages of quorum-sensing systems and indicates the important questions that still need to be addressed in future research into quorum-sensing.

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Acknowledgments

This research was funded by the Slovenian Research Agency (ARRS).

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Authors and Affiliations

  1. Chair of Biotechnology, Microbiology and Food Safety, Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia

    Martina Avbelj, Jure Zupan & Peter Raspor

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  1. Martina Avbelj
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  2. Jure Zupan
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  3. Peter Raspor
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Correspondence to Martina Avbelj.

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Avbelj, M., Zupan, J. & Raspor, P. Quorum-sensing in yeast and its potential in wine making. Appl Microbiol Biotechnol 100, 7841–7852 (2016). https://doi.org/10.1007/s00253-016-7758-3

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  • DOI: https://doi.org/10.1007/s00253-016-7758-3

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